Shortcut Savory Pancake (简易版的手抓咸味煎饼)

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If you love those Chinese flaky savory pancakes but don’t have the time (or patience!) to make two types of dough, here’s a shortcut version that still delivers all the flavor and crispiness—without the fuss. Instead of making the traditional water dough and oil dough, I’m using ready-made hand-grabbed flatbread (手抓饼) from the supermarket. They’re flaky, layered, and perfect for creating that crusty bite signature.

Why do I choose hand-grabbed pancakes? They are already laminated, which means They are layers will puff and crisp beautifully when baked. All that’s left to do is prepare your favorite savory filling, wrap, flatten, and bake. Easy!

The beauty of these shortcut pancakes is that you can make them your own. Sometimes I use minced pork and spring onions, the classic pairing.  Or you may replace it with large onions or both. Whatever filling you choose, keep it slightly dry. Think of it as a little treasure hidden inside the laminated layer.

One of the best things about these little stuffed savory pancakes is that they are perfect for planning ahead. I often make a batch in the evening, layer them with plastic, keep them neatly in a container then tuck them into the fridge or even freeze them. When you wake up the following morning, you've already completed half of your breakfast or a quick snack for unexpected guests.

INGREDIENTS

200g ground pork

1 stalk of spring onions

1 tbsp oyster sauce

1 tsp soy sauce

¼ tsp salt

¼ tsp black pepper

4 pcs hand grabbed pancake

 


METHODS

1.Combine all the filling ingredients in a mixing bowl. Mix everything well and stir until the meat filling becomes sticky and cohesive.

2. Sprinkle some flour on the silicone sheet or cutting board to prevent sticking. Cut the flatbread into two portions and fold in half.

3. Roll out the half piece slightly larger. Put in the filling. Seal the edges. Flatten it with seam side down. Placed the filling into the center. Seal it like wrapping a steamed bun(baozi). Slightly flatten it.

NOTE: There must be no holes left in the seal and the seam side must be stuck tightly to prevent fillings from leaking out when baked.

4. Place on a lined tray and bake at 200°C (400°F) for 25–30 minutes, flipping halfway. Bake until golden, crisp, and slightly puffed.

 

 

 

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