Chinese Cuisine
Beef and Scallion Stuffed Pancake
A crispy pan-fried stuffed pancake filled with juicy beef, fragrant scallions, and ginger. The flaky dough wraps around a savory filling, creating a popular northern Chinese street-food style flatbread.
- Total
- 30 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Cuisine
- Method
- Chinese Cuisine
- Total Time
- 30 minutes
- Difficulty
- Moderate
- Main Ingredient
- Ground Beef
About This Recipe
A crispy pan-fried stuffed pancake filled with juicy beef, fragrant scallions, and ginger. The flaky dough wraps around a savory filling, creating a popular northern Chinese street-food style flatbread.
Why You'll Love This Recipe
- Ready in about 30 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Shows a practical way to cook meat with clear preparation and cooking cues.
- Gives the dish a clear savory flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 220g Ground Beef
- 160g Scallions
- 10g Ginger
- 300g All-Purpose Flour
- 180ml Hot Water
- 2 tbsp Light Soy Sauce
- 1 tsp Salt
- 2g Sichuan Peppercorns
- 1 tbsp Olive Oil
- 1 tsp Sesame Oil
- 1 tbsp Shaoxing Wine
- 5g Sugar
- As needed Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Ground Beef
This ingredient helps define the flavor, texture, or structure of the dish.
Scallions
Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.
Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
All-Purpose Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Sauce
Sesame Oil
A finishing oil that adds nutty aroma to soups, noodles, fillings, and cold dishes.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Step-by-Step Instructions
Step 1
Mix the flour with hot water and knead into a smooth dough. Cover and let rest for 20 minutes.
Step 2
Soak the beef in cold water for 15 minutes, drain well, and finely chop or mince.
Step 3
Finely chop the scallions and mince the ginger.
Step 4
Soak the Sichuan peppercorns in warm water for 10 minutes. Add Shaoxing wine to the beef.
Step 5
Season the beef with soy sauce and salt.
Step 6
Add sugar and olive oil, then mix thoroughly.
Step 7
Add sesame oil and chopped scallions.
Step 8
Add the minced ginger and gradually stir in the Sichuan peppercorn water while mixing in one direction until the filling becomes sticky and juicy.
Step 9
Divide the dough into 4 portions. Roll each portion into a large square or rectangle.
Step 10
Spread the beef filling over the dough according to the traditional folded-pancake pattern, leaving folding sections uncovered.
Step 11
Fold the dough section by section toward the center to fully enclose the filling.
Step 12
Seal the edges and gently flatten each filled dough packet.
Step 13
Heat a lightly oiled skillet or griddle over medium-low heat. Cook the stuffed pancakes until both sides are golden brown and the filling is cooked through. Slice and serve hot.
Cooking Tips
- Using hot-water dough creates a softer and more tender pancake.
- Mix the filling in one direction to help it retain moisture.
- Sichuan peppercorn water adds aroma and keeps the filling juicy.
- Cook over medium-low heat to ensure the beef cooks thoroughly before the crust becomes too dark.
- Serve immediately for the crispiest texture.
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
A crispy pan-fried stuffed pancake filled with juicy beef, fragrant scallions, and ginger. The flaky dough wraps around a savory filling, creating a popular northern Chinese street-food style flatbread.
Ingredients
- 220g Ground Beef
- 160g Scallions
- 10g Ginger
- 300g All-Purpose Flour
- 180ml Hot Water
- 2 tbsp Light Soy Sauce
- 1 tsp Salt
- 2g Sichuan Peppercorns
- 1 tbsp Olive Oil
- 1 tsp Sesame Oil
- 1 tbsp Shaoxing Wine
- 5g Sugar
- As needed Cooking Oil
Method
- Mix the flour with hot water and knead into a smooth dough. Cover and let rest for 20 minutes.
- Soak the beef in cold water for 15 minutes, drain well, and finely chop or mince.
- Finely chop the scallions and mince the ginger.
- Soak the Sichuan peppercorns in warm water for 10 minutes. Add Shaoxing wine to the beef.
- Season the beef with soy sauce and salt.
- Add sugar and olive oil, then mix thoroughly.
- Add sesame oil and chopped scallions.
- Add the minced ginger and gradually stir in the Sichuan peppercorn water while mixing in one direction until the filling becomes sticky and juicy.
- Divide the dough into 4 portions. Roll each portion into a large square or rectangle.
- Spread the beef filling over the dough according to the traditional folded-pancake pattern, leaving folding sections uncovered.
- Fold the dough section by section toward the center to fully enclose the filling.
- Seal the edges and gently flatten each filled dough packet.
- Heat a lightly oiled skillet or griddle over medium-low heat. Cook the stuffed pancakes until both sides are golden brown and the filling is cooked through. Slice and serve hot.
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