Savory Shredded Pork and Scallion Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried pancakes stuffed with tender shredded pork and fresh scallions, an excellent savory brunch option with Chinese roots. This chinese-inspired brunch ready in about 60 minutes layers all-purpose flour, boiling water, cooked shredded pork into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 cups all-purpose flour in a mixing bowl and gradually pour in 3/4 cup boiling water while stirring with chopsticks or a fork until a shaggy dough forms; let it cool for 10 minutes.
  2. Step 2: Knead the dough on a floured surface for about 5 minutes until smooth and elastic; cover with a damp towel and rest for 30 minutes.
  3. Step 3: In a small bowl, combine 1 cup cooked shredded pork, 1/2 cup finely chopped scallions, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper; mix well.
  4. Step 4: Divide the dough into 4 equal portions and roll each into a 7-inch circle. Spread a quarter of the pork-scallion filling evenly over each circle, then roll up tightly like a log and coil into a round snail shape; flatten gently into a pancake about 5 inches wide.
  5. Step 5: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Fry each pancake for 3-4 minutes per side until golden brown and crispy, adding more oil as needed.
  6. Step 6: Remove pancakes and drain on paper towels; slice into wedges and serve warm for brunch.

Frequently asked questions

How long does Savory Shredded Pork and Scallion Pancakes take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Savory Shredded Pork and Scallion Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Savory Shredded Pork and Scallion Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Savory Shredded Pork and Scallion Pancakes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Savory Shredded Pork and Scallion Pancakes?

Chinese brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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