Savory Shredded Pork and Scallion Pancakes

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy pan-fried pancakes stuffed with tender shredded pork and fresh scallions, an excellent savory brunch option with Chinese roots. This Chinese-inspired brunch recipe, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups all-purpose flour
3/4 cup boiling water
1 cup cooked shredded pork
1/2 cup scallions, finely chopped
2 tbsp soy sauce
1 tbsp sesame oil
3 tbsp vegetable oil
1/2 tsp salt
1/4 tsp white pepper

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
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.
Step 6: Remove pancakes and drain on paper towels; slice into wedges and serve warm for brunch.