Description
This Taiwanese Beef Stuffed Scallion Pancake recipe features a savory blend of ground beef and aromatic scallions encased in a crispy, pan-fried dough. Perfect as a main course or a flavorful snack, these pancakes combine tender beef seasoned with soy and oyster sauces with a delicate, elastic pancake that’s golden brown and irresistibly delicious.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 teaspoon salt
Beef Filling
- 1/2 pound ground beef
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 4 scallions, finely chopped
Cooking
- 2 tablespoons vegetable oil for frying
Instructions
- Make the Dough: In a large bowl, combine the all-purpose flour and salt. Gradually pour in the boiling water while stirring with a wooden spoon until a rough dough forms. When it is cool enough to handle, knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes to relax the gluten.
- Prepare the Beef Filling: Heat a skillet over medium heat and cook the ground beef until browned and cooked through. Stir in the soy sauce, oyster sauce, sesame oil, sugar, and black pepper, mixing well to combine the flavors. Remove from heat and allow the mixture to cool slightly, then fold in the finely chopped scallions.
- Shape the Pancakes: Divide the rested dough into 4 equal portions. Roll each portion out on a floured surface into a thin circle about 7 inches in diameter. Place one quarter of the beef filling in the center of each dough circle. Fold the edges over the filling to enclose it completely and pinch the seams to seal. Gently roll each filled pancake again to flatten slightly, being careful not to tear the dough.
- Pan-Fry the Pancakes: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Fry each pancake for 3 to 4 minutes on each side, or until they are golden brown and thoroughly cooked. Drain on paper towels to remove excess oil and serve hot for best flavor and texture.
Notes
- Roll the dough thin but avoid making it too thin to prevent tearing during filling and frying.
- Add a pinch of five-spice powder to the beef mixture for an authentic Taiwanese flavor boost.
- Serve the pancakes with soy sauce or chili sauce as a delicious dipping accompaniment.
