Description
Crispy Chinese Meat-Stuffed Pancakes (Rou Jia Bing) are delicious, savory pancakes filled with a flavorful meat mixture, perfect for a snack or meal.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup warm water
- 1 tbsp vegetable oil
- ½ tsp salt
- 400 g (14 oz) ground pork (or beef/chicken)
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2–3 green onions, chopped
- 1 small green chili, chopped (optional for heat)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- ½ tsp five-spice powder
- ½ tsp white pepper
- 1 tsp sugar
- 2 tbsp oil (per batch, for frying)
Instructions
- Make the Dough: In a bowl, mix flour, salt, and warm water until a shaggy dough forms. Knead for 6–8 minutes until smooth. Cover with a damp cloth and rest for 30 minutes.
- Prepare the Meat Filling: Heat oil in a skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant. Add ground pork and cook until browned. Stir in soy sauce, oyster sauce, hoisin sauce, sesame oil, five-spice, sugar, and white pepper. Add chopped green onions (and chili if using). Cook until the mixture is thick and slightly sticky. Cool before stuffing.
- Assemble the Pancakes: Divide rested dough into 6–8 pieces. Roll each piece into a small circle (about 5–6 inches). Spoon filling into the center. Fold dough over and pinch edges to seal. Flatten gently with your hand or a rolling pin into a thick pancake.
- Pan-Fry Until Crispy: Heat oil in a skillet over medium heat. Fry pancakes 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
- Serve: Slice in half and serve warm. Great with chili oil, soy dipping sauce, or pickled vegetables on the side.
Notes
- For a vegetarian option, substitute the meat with mushrooms or tofu.
- Adjust the level of spiciness by adding or omitting the green chili.
- These pancakes can be made ahead and frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg