Puffed Egg-Stuffed Pancake
鸡蛋灌饼
Puffed Egg-Stuffed Pancake — Northern Chinese Street SnackBeijing home cooking.
Total time: 40 min Yield: 2 servings Cuisine: Northern Chinese Street Snack Category: Chinese home cooking
Ingredients
- all-purpose flour
- sesame oil
- egg
- scallion
- salt
Instructions
- Mix flour and salt. Gradually add 150 ml warm water (40°C), kneading into a soft, supple dough. Cover and rest 30 minutes. (Dough forms a smooth, slightly tacky ball that springs back slowly when poked.)
- Divide dough into two balls. Roll each into a 15-cm round. Brush top surface lightly with sesame oil, sprinkle scallions and pinch edges to seal. Roll again into 18-cm rounds — layers will form naturally. (Surface shows faint concentric rings and subtle sheen from oil.)
- Heat a heavy-bottomed skillet over medium heat. Cook first pancake 90 seconds until bottom is pale gold and blisters appear. Flip — do NOT press down. (Small, even blisters (2–3 mm) dot the surface like tapioca pearls.)
- Immediately after flipping, pierce 3 small holes around center with chopstick tip. Quickly pour 1 lightly beaten egg (about 30 ml) through holes into the pocket. Cover pan and steam 60 seconds. (Egg flows visibly into gaps; surface swells upward 5–8 mm.)
- Uncover, cook uncovered 45 seconds until top sets and bottom crisps. Flip once more and cook final 30 seconds. Slice into wedges and serve hot. (Edges curl and turn deep amber; cut surface reveals airy, eggy core.)
