Crispy Chinese Beef Pancakes

These Crispy Chinese Beef Pancakes are savory, juicy, and pan-fried until perfectly golden and crisp. With a tender homemade dough and flavorful beef and potato filling, they’re a comforting street-style snack you can easily make at home.

Course Appetizer, Side Dish, Snack

Cuisine Asian, Chinese

Prep Time 20

Cook Time 30

Resting Time 2

Total Time 2 50

Servings

Calories 228kcal

Author Michelle

Ingredients

Beef filling:

325 g ground beef
2 shallots diced
2 garlic cloves minced
1 potato (about 177g) cooked, cooled and mashed
60 ml water
15 ml soy sauce
3 g sea salt
5 g mala spice optional, for extra spice and flavor
4 ml sesame oil

Dough:

400 g all-purpose flour
6 g sea salt
170 ml hot boiling water
140 ml room temperature water
30 ml vegetable oil

For pan-frying:

2-3 tablespoon neutral vegetable oil

Instructions

Prepare the beef filling:

In a bowl, combine ground beef, shallots, garlic, cooled potato, water, soy sauce, salt, mala spice and sesame oil.
Mix until combined well, sticky and cohesive.
Divide the filling into 10 equal portions.
Cover and set aside in the fridge until ready to use.

Make the dough:

In a large bowl, combine flour and salt.
Pour in hot boiling water and use a pair of chopsticks to combine until shaggy. Slowly pour in room temperature water, oil and knead until a smooth dough forms.
Cover the dough with a damp cloth and let it rest at room temperature for about 2 hours.
Divide the dough into 10 equal pieces.

Assemble:

Flatten each piece of dough using a rolling pin, into a thin circle, about a 5-6" wide, and add the meat mixture to the center.
Enclose the meat mixture and seal the edges.
Flatten and roll the dough into a pancake, about 4½–5" wide, taking care not to pierce the skin.
Sprinkle both sides of the pancake with sesame seeds (optional).
Repeat with the remainder.

Pan-fry:

Heat up a skillet or frying pan over medium high heat.
Add in a little vegetable oil and pan-fry the beef pancakes for about 3-4 minutes per side, flipping halfway through, until golden and crisp.
Cook the remaining pancakes, adding more oil as needed.
Serve with a dipping sauce of soy sauce, vinegar and chili oil.

Notes

If you don't have mala spice mix, you can use ground Sichuan peppercorn, chili, and a combination of ground cumin, ground coriander, ground fennel.

Nutrition