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Xi’an Style Pork Stuffed Chinese Pancakes

  • Author: Woks of Life (love this site!)
  • Total Time: 60 minutes
  • Yield: 8 1x



2 1/4 c flour
3/4 c water
1/2 t salt
1 c ground pork or your favorite ground meat
1/2 t 5 spice powder
1 T soy sauce
Pinch of sugar
1/4 t salt

1 c finely chopped green cabbage
1/2 c chopped cilantro
2 scallions finely chopped
1/4 t garlic powder
1 t sesame oil
Pinch of white pepper

Sesame Seeds
About 1/2 c Oil for frying


Make dough: Combine flour, water and salt in a mixing bowl. Mix until it forms a ball. I do this by hand. Knead for 5 minutes. Set aside and cover with a damp paper towel.

In a small bowl combine pork, 5 spice powder, soy sauce, sugar and salt. Mix well.

In another small bowl combine cabbage, cilantro, scallions, garlic powder, sesame oil and white pepper.

Now your dough is ready to be shaped. I did this by shaping the dough into a cigar shape. Cut into 8 equal pieces. Keep in bowl, covered by the damp cloth until ready to use.

On an oiled wooden cutting board, shape each piece of dough. I do this one at a time. Roll into a thin rectangle, about 4 inches wide. Lightly brush oil on the rectangle and then smear 1/8 of the pork mixture over it. Take 2 T of the cabbage mixture and place this at one end of the rectangle. Roll away from you to form a coiled cigar shape. (Like a jellyroll) Now stand this cigar on one end and smash it down with the other to form a round or flattened pancake, about 3/4″ thick with a diameter of about 4 inches. Sprinkle one side with sesame seeds. Set aside and finish the rest of them.

Now pour oil into a large heavy skillet. I used my cast iron. Heat over medium high heat until oil reaches about 300 degrees. Place pancakes into the pan. I was able to fry 4 at a time. Fry for about three minutes until the bottom is golden and then flip and fry about three minutes more. Drain on paper towels and serve warm. I like these dipped in a mixture of soy sauce and chili paste!