Chinese Pancakes
Leek and Dried Shrimp Stuffed Pan-Fried Pancakes
Crispy on the outside and juicy on the inside, these traditional Chinese stuffed pancakes are filled with fragrant leeks, dried shrimp, and eggs. Made with a hot-water dough, they remain tender even after pan-frying and are perfect as a savory breakfast, snack, or light meal.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Pancakes
- Method
- Frying
- Total Time
- 1 hour
- Difficulty
- Moderate
- Main Ingredient
- All-Purpose Flour
Introduction
Crispy on the outside and juicy on the inside, these traditional Chinese stuffed pancakes are filled with fragrant leeks, dried shrimp, and eggs. Made with a hot-water dough, they remain tender even after pan-frying and are perfect as a savory breakfast, snack, or light meal.
This Leek and Dried Shrimp Stuffed Pan-Fried Pancakes recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear savory flavor profile without making the method feel complicated.
Ingredients
- 350 g All-Purpose Flour
- 190 g Hot Water (80°C / 176°F)
- 300 g Leeks
- 30 g Dried Shrimp
- 2 Eggs
- as needed Scallion Oil
- to taste Five-Spice Powder
- to taste Salt
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
All-Purpose Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Hot Water (80°C / 176°F)
This ingredient helps define the flavor, texture, or structure of the dish.
Leeks
This ingredient helps define the flavor, texture, or structure of the dish.
Dried Shrimp
This ingredient helps define the flavor, texture, or structure of the dish.
Eggs
This ingredient helps define the flavor, texture, or structure of the dish.
Scallion Oil
Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.
Step-by-Step Instructions
Step 1
Place the flour in a mixing bowl and gradually add the hot water while stirring until a shaggy dough forms.
Step 2
Knead the dough until combined.
Step 3
Continue kneading until no dry flour remains. Cover with plastic wrap or a damp towel and rest for 15 minutes.
Step 4
Wash the leeks thoroughly and allow them to dry completely.
Step 5
Pat the leeks dry with paper towels if necessary.
Step 6
Finely chop the leeks and toss them with a little scallion oil to prevent moisture loss.
Step 7
Scramble one egg until cooked and finely chop it.
Step 8
Combine the chopped egg, dried shrimp, and leeks.
Step 9
Add the remaining raw egg if a more cohesive filling is desired.
Step 10
Mix thoroughly until the filling is evenly combined.
Step 11
Season with five-spice powder and salt.
Step 12
Knead the rested dough briefly until smooth.
Step 13
Divide the dough into two portions. Keep one covered while working with the other.
Step 14
Roll the dough into a rope and divide it into 9–10 equal pieces.
Step 15
Flatten and roll each piece into a thin round wrapper.
Step 16
Place a generous spoonful of filling in the center.
Step 17
Bring the edges together and seal tightly.
Step 18
Create decorative pleats around the edge by pinching and folding the dough.
Step 19
Continue pleating until the entire edge is sealed.
Step 20
Ensure the pleats are even and the filling is fully enclosed.
Step 21
Repeat with the remaining dough and filling.
Step 22
Heat a lightly oiled skillet over medium-low heat. Cook the stuffed pancakes until golden brown on both sides and the filling is fully cooked.
Step 23
Serve hot and enjoy.
Cooking Tips
- Using hot-water dough creates a softer, more tender pancake. Make sure the leeks are completely dry before chopping to prevent excess moisture. Coating the leeks with oil helps keep the filling juicy. Adding a raw egg improves filling cohesion and reduces leakage during cooking. Cook over medium-low heat so the dough browns evenly while the filling cooks through.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
Crispy on the outside and juicy on the inside, these traditional Chinese stuffed pancakes are filled with fragrant leeks, dried shrimp, and eggs. Made with a hot-water dough, they remain tender even after pan-frying and are perfect as a savory breakfast, snack, or light meal.
Ingredients
- 350 g All-Purpose Flour
- 190 g Hot Water (80°C / 176°F)
- 300 g Leeks
- 30 g Dried Shrimp
- 2 Eggs
- as needed Scallion Oil
- to taste Five-Spice Powder
- to taste Salt
Method
- Place the flour in a mixing bowl and gradually add the hot water while stirring until a shaggy dough forms.
- Knead the dough until combined.
- Continue kneading until no dry flour remains. Cover with plastic wrap or a damp towel and rest for 15 minutes.
- Wash the leeks thoroughly and allow them to dry completely.
- Pat the leeks dry with paper towels if necessary.
- Finely chop the leeks and toss them with a little scallion oil to prevent moisture loss.
- Scramble one egg until cooked and finely chop it.
- Combine the chopped egg, dried shrimp, and leeks.
- Add the remaining raw egg if a more cohesive filling is desired.
- Mix thoroughly until the filling is evenly combined.
- Season with five-spice powder and salt.
- Knead the rested dough briefly until smooth.
- Divide the dough into two portions. Keep one covered while working with the other.
- Roll the dough into a rope and divide it into 9–10 equal pieces.
- Flatten and roll each piece into a thin round wrapper.
- Place a generous spoonful of filling in the center.
- Bring the edges together and seal tightly.
- Create decorative pleats around the edge by pinching and folding the dough.
- Continue pleating until the entire edge is sealed.
- Ensure the pleats are even and the filling is fully enclosed.
- Repeat with the remaining dough and filling.
- Heat a lightly oiled skillet over medium-low heat. Cook the stuffed pancakes until golden brown on both sides and the filling is fully cooked.
- Serve hot and enjoy.
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