Breakfast
Stuffed Pancake with Egg and Sausage
A crispy pan-fried stuffed pancake filled with fluffy eggs, fresh lettuce, and savory sausage. Made with a hot-water dough for a tender yet chewy texture, this popular street-food-style wrap is satisfying, flavorful, and perfect for breakfast or a quick meal.
- Total
- 20 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Breakfast
- Method
- Breakfast
- Total Time
- 20 minutes
- Difficulty
- Moderate
- Main Ingredient
- Flour
Introduction
A crispy pan-fried stuffed pancake filled with fluffy eggs, fresh lettuce, and savory sausage. Made with a hot-water dough for a tender yet chewy texture, this popular street-food-style wrap is satisfying, flavorful, and perfect for breakfast or a quick meal.
This Stuffed Pancake with Egg and Sausage 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
- Ready in about 20 minutes, so it can fit into a busy cooking day.
- 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.
- 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
- 100g Flour
- 2 Eggs
- 2 leaves Lettuce Leaves
- 2g Salt
- 50ml Boiling Water
- 20ml Cold Water
- 1 Hot Dog Sausage
- As needed Garlic Chili Sauce
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.
Flour
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.
eaves Lettuce Leaves
This ingredient helps define the flavor, texture, or structure of the dish.
Salt
This ingredient helps define the flavor, texture, or structure of the dish.
Boiling Water
This ingredient helps define the flavor, texture, or structure of the dish.
Cold Water
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Combine the flour and salt in a bowl. Pour in the boiling water and stir quickly, then add the cold water and knead into a smooth dough. Cover and let rest for 30 minutes.
Step 2
Knead the rested dough until smooth and divide it into two equal portions.
Step 3
Roll each portion into a thin round sheet.
Step 4
Brush a small amount of oil over the center of each dough round.
Step 5
Gather and pinch the edges together to seal, leaving the center slightly open.
Step 6
Place the sealed side facing down on the work surface.
Step 7
Gently roll out the dough again, taking care not to press out the trapped air.
Step 8
Heat a lightly oiled skillet over low heat and cook the pancake until both sides are golden brown and crisp.
Step 9
Make a small opening in the center of the pancake, pour in the beaten eggs, and cook until set.
Step 10
Spread a layer of garlic chili sauce over one side of the pancake.
Step 11
Add the lettuce leaves and sausage, then fold the pancake over the filling and secure with parchment paper if desired.
Step 12
Transfer to a serving plate and enjoy while warm.
Cooking Tips
- Allowing the dough to rest improves elasticity and makes rolling easier. Cook over low heat to ensure the pancake becomes crisp without burning. Customize the filling with your favorite vegetables, sauces, or proteins.
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 fluffy eggs, fresh lettuce, and savory sausage. Made with a hot-water dough for a tender yet chewy texture, this popular street-food-style wrap is satisfying, flavorful, and perfect for breakfast or a quick meal.
Ingredients
- 100g Flour
- 2 Eggs
- 2 leaves Lettuce Leaves
- 2g Salt
- 50ml Boiling Water
- 20ml Cold Water
- 1 Hot Dog Sausage
- As needed Garlic Chili Sauce
Method
- Combine the flour and salt in a bowl. Pour in the boiling water and stir quickly, then add the cold water and knead into a smooth dough. Cover and let rest for 30 minutes.
- Knead the rested dough until smooth and divide it into two equal portions.
- Roll each portion into a thin round sheet.
- Brush a small amount of oil over the center of each dough round.
- Gather and pinch the edges together to seal, leaving the center slightly open.
- Place the sealed side facing down on the work surface.
- Gently roll out the dough again, taking care not to press out the trapped air.
- Heat a lightly oiled skillet over low heat and cook the pancake until both sides are golden brown and crisp.
- Make a small opening in the center of the pancake, pour in the beaten eggs, and cook until set.
- Spread a layer of garlic chili sauce over one side of the pancake.
- Add the lettuce leaves and sausage, then fold the pancake over the filling and secure with parchment paper if desired.
- Transfer to a serving plate and enjoy while warm.
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