Crispy on the outside, juicy inside—these pan-fried savory Chinese pancakes are packed with pork and preserved mustard greens. An easy comfort food you can prep ahead and freeze!
Savory Chinese Meigan Cai Pancakes: A Flavor-Packed Twist on a Classic
If you love scallion pancakes, you’re going to adore these Savory Chinese Pancakes!
They take everything you love about traditional Chinese flatbreads—the crispy exterior, the soft, flaky layers, the irresistible aroma—and add an extra punch of umami from preserved mustard greens.
Familiar Yet Exciting
This recipe follows the same simple, no-fuss approach as my other popular pancake variations:
- Classic Scallion Pancakes
- Vegan Scallion Pancakes (just as crispy, plant-powered goodness)
- Scallion Pancakes with Beef (for meat lovers who want extra richness)
If you’ve mastered any of those, you’ll find this recipe just as easy—maybe even easier, since the filling does most of the flavor work!
All About Meigan Cai: The Secret Umami Bomb
Let’s geek out for a second about this star ingredient:
Meigan Cai (梅干菜) is a type of fermented and sun-dried mustard green, a staple in Chinese pantry.
It’s deeply savory, slightly sweet, and has an almost meaty richness that makes it a perfect partner for fatty pork.
Where You‘ve Seen It Before
You might recognize Meigan Cai from iconic dishes like:
- Meigan Cai Kou Rou (梅菜扣肉) – melt-in-your-mouth braised pork belly with a salty-sweet preserved veggie crust
- Braised Pork Belly with Meigan Cai – it’s not quite the same as the classic Meigan Cai Kou Rou, but it’s a simpler, more approachable version with all the same comforting flavors.
- Steamed Pork Patty with Meigan Cai – a homestyle favorite where the umami soaks right into the meat
Buying & Prepping Tips
Salt Alert! Meigan Cai’s saltiness varies a lot by brand and age. Always rinse and soak it first, and taste a tiny piece before seasoning your filling.
Texture Choice: Some like it finely chopped for even distribution; others prefer a bit of chew. Your call!
Where to Find It: Look for it at Asian grocery stores (usually dried, in bags or bins) or online.
Why You‘ll Love This Recipe
- Make-Ahead Friendly – Freeze unbaked pancakes for instant meals later
- Crispy + Juicy – Flaky layers outside, savory-sweet pork and Meigan Cai inside
- Customizable – Adjust saltiness, spice level, or even swap in chicken for pork
Ingredients
(Makes about 10 pancakes)
For the dough:
- 300g all-purpose flour
- 3g salt (adds elasticity to the dough)
- 3g sugar
- 170g room temperature water
For the filling (preserved mustard greens & pork):
- 150g preserved mustard greens
- 300g ground pork (recommended 30% fat, 70% lean for juicier texture)
- 50g chopped green onions
- 10g minced ginger
- 3g salt
- 2g chicken bouillon powder
- 5g sugar
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp oyster sauce
- 1 tbsp hot cooking oil
Others:
- Flour (for dusting to prevent sticking during shaping)
Instructions
1. Make the Dough
In a large bowl, mix 300g flour, 3g salt, and 3g sugar. Gradually add 170g water, stirring to form dough flakes. Knead into a smooth dough. If it’s tough to smooth out, rest for 10 minutes, then knead again until smooth.
Cover and let the dough rest for at least 30 minutes.
2. Prepare Filling
Step 1:
Soak 150g preserved mustard greens in cold water for 2 hours, changing the water once or twice to remove excess salt. Squeeze dry and finely chop (texture based on preference).
Step 2:
In a mixing bowl, combine 300g pork, 3g salt, 2g chicken bouillon, 5g sugar, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, and 1/2 tsp oyster sauce. Add the chopped preserved mustard greens and stir in one direction until the mixture becomes sticky and well-combined.
Next, add 50g green onions and 10g ginger. Finally, pour in 1 tbsp hot oil and mix evenly.
3. Shape and Second Rest
Step 1:
Roll the rested dough into a log (about 3cm in diameter). Cut into 10 equal pieces (about 50g each), dusting with flour to prevent sticking.
Step 2:
Flatten each piece with your palm, then roll into a round wrapper about 10cm in diameter, with slightly thinner edges.
Step 3:
Place about 40g filling in the center, pinch and seal like a bun, and place seam side down. Cover with plastic wrap and rest for 10 minutes. (This makes rolling easier.)
4. Flatten the Pancakes
Gently roll each rested dough bun into a flat round about 0.5cm thick. Apply even pressure to avoid tearing.
5. Pan-Fry
Heat a skillet, brush with a thin layer of oil. Place pancakes in the pan (no need to thaw if frozen).
Cook on low heat with the lid on to trap moisture. Once one side is golden brown, flip and cook the other side until golden as well.
Total cooking time: 6–8 minutes. (Lift lid occasionally to check doneness and avoid burning.)
Frequently Asked Questions
Can I freeze the pancakes before cooking?
Yes! You can freeze the shaped pancakes and cook them directly from frozen. Just increase the cooking time slightly.
Can I substitute the meat?
Yes. Ground chicken or turkey also works well, though pork gives the juiciest result.
Do I need to use hot oil in the filling?
Yes! Pouring in hot oil enhances aroma and helps seal in the flavors of the filling.
What if my dough feels tough?
Just let it rest. A 10-minute rest makes the dough easier to knead and roll.
Savory Chinese Pork & Pickled Green Pancakes
Ingredients
For the dough:
- 300 g all-purpose flour
- 3 g salt adds elasticity to the dough
- 3 g sugar
- 170 g room temperature water
For the filling (preserved mustard greens & pork):
- 150 g preserved mustard greens
- 300 g ground pork recommended 30% fat, 70% lean for juicier texture
- 50 g chopped green onions
- 10 g minced ginger
- 3 g salt
- 2 g chicken bouillon powder
- 5 g sugar
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp oyster sauce
- 1 tbsp hot cooking oil
Others:
- Flour for dusting to prevent sticking during shaping
Instructions
Make the Dough
- In a large bowl, mix 300g flour, 3g salt, and 3g sugar. Gradually add 170g water, stirring to form dough flakes. Knead into a smooth dough. If it's tough to smooth out, rest for 10 minutes, then knead again until smooth.
- Cover and let the dough rest for at least 30 minutes.
Prepare Filling
- Step 1:
- Soak 150g preserved mustard greens in cold water for 2 hours, changing the water once or twice to remove excess salt. Squeeze dry and finely chop (texture based on preference).
- Step 2:
- In a mixing bowl, combine 300g pork, 3g salt, 2g chicken bouillon, 5g sugar, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, and 1/2 tsp oyster sauce. Add the chopped preserved mustard greens and stir in one direction until the mixture becomes sticky and well-combined.
- Next, add 50g green onions and 10g ginger. Finally, pour in 1 tbsp hot oil and mix evenly.
Shape and Second Rest
- Step 1:
- Roll the rested dough into a log (about 3cm in diameter). Cut into 10 equal pieces (about 50g each), dusting with flour to prevent sticking.
- Step 2:
- Flatten each piece with your palm, then roll into a round wrapper about 10cm in diameter, with slightly thinner edges.
- Step 3:
- Place about 40g filling in the center, pinch and seal like a bun, and place seam side down. Cover with plastic wrap and rest for 10 minutes. (This makes rolling easier.)
Flatten the Pancakes
- Gently roll each rested dough bun into a flat round about 0.5cm thick. Apply even pressure to avoid tearing.
Pan-Fry
- Heat a skillet, brush with a thin layer of oil. Place pancakes in the pan (no need to thaw if frozen).
- Cook on low heat with the lid on to trap moisture. Once one side is golden brown, flip and cook the other side until golden as well.
- Total cooking time: 6–8 minutes. (Lift lid occasionally to check doneness and avoid burning.)
Leave a Reply