I grew up eating simple scallion pancakes, but stuffing them with seasoned beef took them to a whole new level. This recipe delivers chewy, golden crusts and juicy centers, and the sesame coating gives it a nutty crunch I absolutely love.
Scallion Pancakes: Exploring Delicious Variations
When it comes to scallion pancakes, the possibilities are far more exciting than most people realize.
Sure, the classic flaky cong you bing (scallion pancakes)—with its crisp exterior and soft, chewy layers—is a staple, but there are so many creative versions worth exploring.
You’ll find yeasted scallion pancakes that rise a little higher and offer a softer bite, vegan-friendly versions that skip animal products without sacrificing flavor, and even oven-baked scallion pancakes that are lighter but still packed with that signature scallion aroma.
For those short on time, there’s the clever shortcut: using frozen shou zhua bing (Chinese crispy layered pancakes) and crisping them up in an air fryer.
It’s a great way to enjoy that golden, crispy texture without the effort of making dough from scratch. Quick, satisfying, and ideal for busy days — check out that recipe if you’d like to give it a try.
Today’s recipe takes things in a heartier direction — it’s a savory scallion pancake filled with juicy, seasoned ground meat.
I love using beef for its rich flavor, but ground pork works beautifully too.
It’s a satisfying twist on the traditional pancake, turning a simple snack into something filling enough for a full meal.
Ingredients (makes about 8 pieces)
Dough:
- 500g all-purpose flour
- 5g salt
- 300g warm water (about 30–40°C)
- cooking oil, as needed (for relaxing the dough and pan-frying)
Meat Filling:
- 300g ground beef
- 100g chopped scallions (fresh and finely sliced)
- 2 tsp light soy sauce
- 1 tsp five-spice powder
- 1 tsp oyster sauce
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder
- sesame oil, a little (added with scallions)
Other:
- white sesame seeds, as needed
- water, as needed
Instructions
1. Prepare the Dough
Step 1: In a mixing bowl, add 500g flour and 5g salt. Pour in 300g warm water (30–40°C), and mix with chopsticks until shaggy.
Step 2: Knead into a rough dough (it will be sticky — that’s normal). Cover with plastic wrap and rest for 5 minutes.
Step 3: Knead again until smooth and elastic. Divide into 8 pieces (about 85g each). Roll into balls and place in an oiled bowl. Spray a little oil on top, cover, and rest for at least 30 minutes.
2. Make the Filling
In a bowl, combine ground beef with soy sauce, five-spice powder, oyster sauce, white pepper, salt, and chicken bouillon powder. Stir in one direction until sticky.
3. Wrap and Shape
Step 1: Take a rested dough ball and flatten on a lightly floured board. Roll into a 10cm circle with slightly thinner edges.
Step 2: Add about 30g filling in the center. Flatten with a silicone spatula and sprinkle scallions evenly (avoid spreading to the edges).
Step 3: Cut from the center to the edge of the circle. Roll the dough from the cut, tightening as you go, into a cone. Pinch the seam to seal.
Step 4: Place the cone seam-side down and flatten gently into a pancake shape.
4. Second Rolling
Step 1: Roll the pancake into a 12–14cm circle evenly. Don’t press too hard.
Step 2: Brush with water and sprinkle with sesame seeds. Press lightly so they stick.
Step 3: Place each on silicone parchment (or regular parchment), stacking with paper in between to prevent sticking.
5. Cook the Pancakes
Skillet Method:
Heat a nonstick skillet with a thin layer of oil. Add a pancake and cook on low heat, covered.
Flip once golden and cook the other side until golden, about 5–6 minutes total. Check occasionally to avoid burning.
Air Fryer Method:
Preheat to 180°C. Place pancake in the basket (you can keep the parchment). Brush lightly with oil.
Air fry at 180°C for 8–10 minutes, flipping halfway through.
Frequently Asked Questions
Can I freeze these pancakes?
Absolutely! You can freeze the shaped, uncooked pancakes by layering them between sheets of parchment paper. When you’re ready to cook, there’s no need to thaw — just pan-fry or air fry them straight from the freezer as usual.
Can I use pork or chicken instead of beef?
Absolutely! Ground pork or chicken works just as well. Just make sure it’s not too lean or it may turn dry.
What if I don‘t have sesame seeds?
You can skip them or brush a little oil on top for crispiness. The sesame adds aroma but it’s optional.
Can I use a stand mixer for the dough?
Yes, knead with a dough hook on low for 6–8 minutes until smooth.
Crispy Beef-Stuffed Scallion Pancakes
Ingredients
Dough:
- 500 g all-purpose flour
- 5 g salt
- 300 g warm water about 30–40°C
- cooking oil as needed (for relaxing the dough and pan-frying)
Meat Filling:
- 300 g ground beef
- 100 g chopped scallions fresh and finely sliced
- 2 tsp light soy sauce
- 1 tsp five-spice powder
- 1 tsp oyster sauce
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder
- sesame oil a little (added with scallions)
Other:
- white sesame seeds as needed
- water as needed
Instructions
Prepare the Dough
- Step 1: In a mixing bowl, add 500g flour and 5g salt. Pour in 300g warm water (30–40°C), and mix with chopsticks until shaggy.
- Step 2: Knead into a rough dough (it will be sticky — that's normal). Cover with plastic wrap and rest for 5 minutes.
- Step 3: Knead again until smooth and elastic. Divide into 8 pieces (about 85g each). Roll into balls and place in an oiled bowl. Spray a little oil on top, cover, and rest for at least 30 minutes.
Make the Filling
- In a bowl, combine ground beef with soy sauce, five-spice powder, oyster sauce, white pepper, salt, and chicken bouillon powder. Stir in one direction until sticky.
Wrap and Shape
- Step 1: Take a rested dough ball and flatten on a lightly floured board. Roll into a 10cm circle with slightly thinner edges.
- Step 2: Add about 30g filling in the center. Flatten with a silicone spatula and sprinkle scallions evenly (avoid spreading to the edges).
- Step 3: Cut from the center to the edge of the circle. Roll the dough from the cut, tightening as you go, into a cone. Pinch the seam to seal.
- Step 4: Place the cone seam-side down and flatten gently into a pancake shape.
Second Rolling
- Step 1: Roll the pancake into a 12–14cm circle evenly. Don't press too hard.
- Step 2: Brush with water and sprinkle with sesame seeds. Press lightly so they stick.
- Step 3: Place each on silicone parchment (or regular parchment), stacking with paper in between to prevent sticking.
Cook the Pancakes
- Skillet Method:
- Heat a nonstick skillet with a thin layer of oil. Add a pancake and cook on low heat, covered.
- Flip once golden and cook the other side until golden, about 5–6 minutes total. Check occasionally to avoid burning.
- Air Fryer Method:
- Preheat to 180°C. Place pancake in the basket (you can keep the parchment). Brush lightly with oil.
- Air fry at 180°C for 8–10 minutes, flipping halfway through.
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