Chinese Egg-Stuffed Pancake
A crispy, flaky pancake with a soft egg filling inside. This classic street food breakfast is made by trapping seasoned oil within layers of dough, then cooking until golden while pouring beaten egg into the center.
Story
The secret to these pancakes is in the folding technique, which creates flaky layers. Make sure to let the dough rest properly—it makes rolling much easier and results in a tender texture.
Ingredients
all-purpose flour
200g
water
120ml
salt
1/2 teaspoon
vegetable oil (for dough)
2 tablespoons
flour (for oil paste)
3 tablespoons
vegetable oil (for paste)
4 tablespoons
eggs
2 large
green onions, finely chopped
3 stalks
salt (for egg)
pinch
cooking oil for griddle
as needed
Instructions
1
Make the dough
Combine flour, water, and salt in a bowl. Mix until a shaggy dough forms, then knead for 5 minutes until smooth. Cover and let rest for 20 minutes.
2
Prepare the oil paste
Mix the 3 tablespoons flour with 4 tablespoons heated vegetable oil until it forms a thick paste. This will create the flaky layers inside the pancake.
3
Divide and fill dough
Divide dough into 2 equal pieces (about 120g each). Flatten each piece, spread a layer of oil paste over the surface, then fold in half and in half again. Seal the edges well. Let rest for 15 minutes.
4
Roll out the pancakes
Take one dough piece and roll or press it into a thin rectangular shape, about 6 inches long. The oil paste will create visible layers.
5
Cook on the griddle
Heat a non-stick pan or griddle over medium heat. Add a little oil, then place the flattened dough in the pan. Cook for 2 minutes until the bottom sets and gets tiny bubbles.
6
Add the egg
Beat the eggs with a pinch of salt and the chopped green onions. Flip the pancake, then quickly pour the egg mixture onto the center. Cover and cook for 2-3 more minutes until egg is set and pancake is golden on both sides.
