Chinese-Style Savory Stuffed Breakfast Pancakes (Air Fryer Method)

Introduction

These Chinese-style stuffed pancakes are a delightful, crispy breakfast treat. The dough is soft and flaky, while the filling is packed with umami flavors from eggs, scallions, and optionally minced meat or mushrooms. Traditionally pan-fried, this air fryer version reduces oil while keeping the pancakes crispy and golden brown.

Ingredients

For the Pancake Dough:

2 cups all-purpose flour

½ teaspoon salt

¾ cup hot water

1 tablespoon oil (for layering)

For the Filling:

2 eggs, beaten

½ cup scallions, finely chopped

½ cup cooked minced chicken/pork (optional)

½ cup finely chopped mushrooms (optional, for vegetarian version)

1 tablespoon soy sauce

½ teaspoon sesame oil

¼ teaspoon white pepper

1 teaspoon cornstarch (to bind filling)

For Brushing:

1 tablespoon sesame oil

1 tablespoon Olive  oil

Instructions

 Prepare the Dough

In a large mixing bowl, combine flour and salt.

Slowly add hot water, stirring continuously until a shaggy dough forms.

Knead for 5–7 minutes until the dough is smooth and elastic.

Cover with a damp cloth and let it rest for 30 minutes.

 Make the Filling

In a bowl, mix beaten eggs, scallions, soy sauce, sesame oil, white pepper, and cornstarch.

If using minced meat or mushrooms, cook them in a pan with a little oil, then mix them into the egg mixture.

Assemble the Pancakes

Divide the rested dough into 4 equal portions.

Roll each portion into a thin circle (about 6 inches in diameter).

Spread a thin layer of oil on the dough, then spoon the filling onto one side.

Fold over and seal the edges by pressing firmly.

 Air Fry the Pancakes

Preheat the air fryer to 180°C (350°F) for 5 minutes.

Brush each pancake with a mix of sesame oil and vegetable oil.

Place pancakes in the air fryer basket in a single layer (work in batches if needed).

Air fry at 180°C (350°F) for 8 minutes, then flip and cook for another 5–7 minutes until golden brown and crispy.

Serving Suggestions

Serve hot with chili oil, soy sauce, or hoisin sauce for dipping.

Pair with a cup of hot tea for a perfect Chinese breakfast experience!

Tips for Perfect Chinese-Style Savoury Stuffed Breakfast Pancakes 

Dough & Rolling Tips:

Use hot water – This makes the dough softer and easier to roll.

Let it rest – Resting the dough for at least 30 minutes improves elasticity.

Thin and even rolling – A thinner dough creates a crispy texture; avoid overly thick layers.

Filling Tips:

Precook the meat/mushrooms – Since the pancakes cook quickly, pre-cook any meat or vegetables before stuffing.

Cornstarch helps bind the filling – It prevents it from becoming too runny.

Avoid overfilling – Too much filling may cause breakage or uneven cooking.

Air Frying Tips:

Preheat the air fryer – This ensures even cooking from the start.

Brush with oil – This helps create a crispy, golden-brown crust.

Flip halfway – Ensures even crispiness on both sides.

Don’t overcrowd the basket – Cook in batches if necessary for better air circulation.