Savory Chinese Pork & Pickled Green Pancakes

Savory Chinese Pork & Pickled Green Pancakes

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!

Course Breakfast

Cuisine Chinese

Prep Time 30

Cook Time 15

Resting Time 30

Servings

Calories 518kcal

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.)

Nutrition