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Chinese Stuffed Pancake (????)

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This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.

. Prep
30 min.
20 min.
Ready In
60 min.
4 servings
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Metric measurements


For making the dough:
2cups flour, all-purpose
3/4cup water or as needed
1/2teaspoon salt
For the stuffing:
1pound bok choy finely chopped
1cup mushrooms, shiitake stems removed and finely chopped*
1inch ginger root freshly minced*
1large leek finely chopped*
4cloves garlicVideo minced, or to taste
1 1/2ounces rice noodles cooked and well drained, chopped
1/4cup vegetable oil heated up in medium high, seasoned with black pepper
2tablespoons white wine
1/2teaspoon hot chili oil optional*
1tablespoon sesame oil or to taste
For the dipping sauce:
2tablespoons soy sauce
1/4cup rice wine vinegar
1tablespoon salt or to taste
1teaspoon soy sauce, sodium reduced or regular
1clove garlicVideo minced, or to taste
* not incl. in nutrient facts


For making the dough:

Put flour into a large bowl, adding 2 or 3 tablespoons of water first, and keep stirring with a folk or use your finger to mix.

Add extra water and kneed the flour into a dough, you can add more water as you go.

The dough should be not dry and not hard, a little bit soft.

Cover the dough with a damp towel for about half an hour.

(Alternatively you can use a blender to make the dough)

For making the filling:

Meanwhile, in a large bowl use a folk to combine chopped bok choy, mushrooms, leeks, rice noodles and ginger, garlic together, adding cooked and seasoned vegetable oil, sesame oil, soy sauce and white wine, salt to taste, mixing all these ingredients well.

For making the dumplings (jiao zi):

Arrange dough onto a floured surface, kneed the dough for several times.

Cut the dough into the half, put the other half back into the damp towel.

Shape the dough into a round log, about 8-inch long.

Cut the log evenly into 8 pieces.

Roll every piece into a 6 to 7-inch round wrap with a rolling roll, keep the wraps onto a floured surface to prevent bottom stick.

Arrange the wrap on a floured surface, spoon 2 to 2 1/2 tablespoons of stuffing onto one side of the wrap, the stuffing may look a little bit full.

Then put the other side towards the filling side, try to unfold it, pinch both of the edges together tightly.

Repeat the same steps until finish all of the dough.

Arrange prepared pancakes onto a floured baking sheet or cutting board.

For frying the pancakes:

Heat 1 teaspoon of oil on a large nonskillet in medium high until oil is hot, then turn the temperature into low.

Put the pancakes into skillet, 3 or 4 pancakes at once, cooking until the bottom is golden brown, about 5 minutes.

Then turn over, go on cooking, for another 5 minutes, until the other side is golden brown.

Repeat the steps until all the pancakes are cooked.

For making the dipping sauce:

Combine vinegar, soy sauce and minced garlic into a small bowl, mix well.

Divide onto 4 plates, if it is not enough, you can always add more vinegar or soy sauce as needed.

Serve pancakes with the dipping sauce.

First published: last updated: 2014-12-16

5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1


Reviewed: over 4 years ago

This is one of the most popular recipes in China, everyone loves it, chopped bok choy, shiitake mushrooms, leeks, rice noodles and ginger, garlic, seasoned with sesame oil, spiced vegetable oil and even some five spice, slightly frying in a nonskillet, crispy and delicious!


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Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 46334% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2616mg 109%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 13%
Sugars g
Protein 19g
Vitamin A 101% Vitamin C 90%
Calcium 16% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

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