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I love making these radish, egg, and glass noodle stuffed pancakes when radishes are in season. The filling is fresh, savory, and incredibly satisfying. The dough is soft and stretchy thanks to the oil-resting method, so it’s easy to wrap a generous amount of filling without tearing. If you enjoy thin wrappers and big fillings, this recipe is definitely worth trying.

These pan-fried stuffed pancakes have a soft, tender crust and a juicy vegetarian filling made with radish, fluffy eggs, and chewy glass noodles. They’re simple to prepare, don’t require yeast, and turn out delicious every time—perfect for breakfast, lunch, or a comforting homemade meal.

Why you’ll love this recipe

Thin skin, big filling – soft dough wraps plenty of savory filling
No yeast required – simple dough that’s beginner-friendly
Fresh and flavorful – radish, egg, and noodles create great texture
Soft and tender – pan-fried until golden but still soft inside
Versatile meal – great for breakfast, lunch, or a light dinner

Ingredients

Dough

500g all-purpose flour
3g salt
320g warm water (about 40°C)
10g vegetable oil (for resting the dough)
20g flour (for dusting)

Filling

400g white radish or green radish
80g dried glass noodle pieces
3–4 eggs
20g chopped scallions
10g minced ginger

Seasoning

20g cooking oil
5g salt
2g white pepper
3g Sichuan pepper powder
5g oyster sauce
2g chicken bouillon
2g sugar
5g dark soy sauce
15g seasoned oil

Instructions

1. Make the dough

In a large bowl, mix 500g flour and 3g salt. Gradually pour in 320g warm water (about 40°C) while stirring with chopsticks until shaggy dough forms.

Knead into a soft dough. It may feel slightly sticky, which is normal. Knead for about 3–4 minutes until smooth.

Roll the dough into a log and divide into 12 equal pieces. Shape each piece into a smooth ball.

Lightly coat a tray with oil, place the dough balls on it, and brush the tops with a thin layer of oil. Cover and rest for at least 1 hour. This oil-resting step makes the dough very stretchy and easy to wrap.

2. Prepare the filling

Shred the radish into thin strips. Bring water to a boil and blanch the radish for 1 minute to remove the sharp flavor. Rinse with cold water and squeeze out excess moisture.

Soak glass noodles in boiling water for 10 minutes until soft. Drain well.

Heat 10g oil in a pan, add the soaked noodles, and stir-fry briefly with 5g dark soy sauce until evenly coated. Remove and mix with the radish.

In the same pan, scramble the eggs into fluffy curds. Let them cool slightly and add to the bowl with the radish and noodles.

Add scallions and ginger, then season with salt, white pepper, Sichuan pepper powder, oyster sauce, chicken bouillon, and seasoned oil. Mix well until the filling is evenly combined.

3. Assemble the pancakes

Lightly oil the work surface. Take one rested dough ball and press it into a thin round with slightly thicker center.

Place a generous amount of filling in the center. Fold the dough over the filling and pinch to seal, similar to wrapping a bun. Stretch the edges slightly to ensure the filling is fully enclosed.

Gently flatten into a stuffed pancake.

4. Pan-fry

Heat a skillet over medium-low heat and lightly oil the surface.

Place the stuffed pancakes into the pan and gently flatten them. Brush a little oil on top and cover with a lid.

Cook until the bottom turns golden brown, then flip and cook the other side. Continue cooking covered until both sides are golden and the pancake slightly puffs up.

Remove from the pan and serve warm. The pancakes should be soft with plenty of juicy filling.

Cooking Tips

Warm water dough (around 40°C) makes the wrapper softer and easier to stretch.
Always squeeze the radish dry after blanching to prevent watery filling.
Stir-frying the noodles helps them absorb flavor and improves texture.
Resting the dough with oil for at least 1 hour greatly improves elasticity.
Cook on medium-low heat with the lid on so the filling heats through without burning the crust.

This Radish, Egg & Glass Noodle Stuffed Pancake uses a filling very similar to my Thin-Skinned Chive, Egg & Glass Noodle Pancakes—both recipes combine eggs and glass noodles to create a savory, satisfying texture that’s hearty yet light. If you enjoy this type of filling, that recipe is definitely worth trying as well.

Glass noodles are also a very versatile ingredient in Chinese cooking. Besides pancakes and stuffed flatbreads, they are often used in buns too. For example, you can use them to make my Soy Sauce Pork & Glass Noodle Steamed Buns, where the noodles absorb the rich soy sauce flavor and make the filling extra juicy.

If you enjoy making different types of Chinese pancakes and flatbreads, you may also like these recipes:

Frequently Asked Questions

1. Can I skip blanching the radish?
Blanching removes the sharp, spicy taste and keeps the filling mild and sweet, so it’s recommended.

2. Can I add other ingredients to the filling?
Yes. Dried shrimp, tofu, or mushrooms can add extra flavor and texture.

3. Why is my dough tearing when wrapping?
The dough likely didn’t rest long enough. The oil-resting step is important for elasticity.

4. Can I freeze these pancakes?
Yes. Freeze them after shaping. Cook directly from frozen on low heat.

5. What type of radish works best?
Both white radish and green radish work well. White radish is milder, while green radish has a slightly stronger flavor.

Radish, Egg & Glass Noodle Stuffed Pancake

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Course Breakfast

Cuisine Chinese

Servings 4

Ingredients

Dough

500 g all-purpose flour
3 g salt
320 g warm water about 40°C
10 g vegetable oil for resting the dough
20 g flour for dusting

Filling

400 g white radish or green radish
80 g dried glass noodle pieces
3 –4 eggs
20 g chopped scallions
10 g minced ginger

Seasoning

20 g cooking oil
5 g salt
2 g white pepper
3 g Sichuan pepper powder
5 g oyster sauce
2 g chicken bouillon
2 g sugar
5 g dark soy sauce
15 g seasoned oil

Instructions

Make the dough

In a large bowl, mix 500g flour and 3g salt. Gradually pour in 320g warm water (about 40°C) while stirring with chopsticks until shaggy dough forms.
Knead into a soft dough. It may feel slightly sticky, which is normal. Knead for about 3–4 minutes until smooth.
Roll the dough into a log and divide into 12 equal pieces. Shape each piece into a smooth ball.
Lightly coat a tray with oil, place the dough balls on it, and brush the tops with a thin layer of oil. Cover and rest for at least 1 hour. This oil-resting step makes the dough very stretchy and easy to wrap.

Prepare the filling

Shred the radish into thin strips. Bring water to a boil and blanch the radish for 1 minute to remove the sharp flavor. Rinse with cold water and squeeze out excess moisture.
Soak glass noodles in boiling water for 10 minutes until soft. Drain well.
Heat 10g oil in a pan, add the soaked noodles, and stir-fry briefly with 5g dark soy sauce until evenly coated. Remove and mix with the radish.
In the same pan, scramble the eggs into fluffy curds. Let them cool slightly and add to the bowl with the radish and noodles.
Add scallions and ginger, then season with salt, white pepper, Sichuan pepper powder, oyster sauce, chicken bouillon, and seasoned oil. Mix well until the filling is evenly combined.

Assemble the pancakes

Lightly oil the work surface. Take one rested dough ball and press it into a thin round with slightly thicker center.
Place a generous amount of filling in the center. Fold the dough over the filling and pinch to seal, similar to wrapping a bun. Stretch the edges slightly to ensure the filling is fully enclosed.
Gently flatten into a stuffed pancake.

Pan-fry

Heat a skillet over medium-low heat and lightly oil the surface.
Place the stuffed pancakes into the pan and gently flatten them. Brush a little oil on top and cover with a lid.
Cook until the bottom turns golden brown, then flip and cook the other side. Continue cooking covered until both sides are golden and the pancake slightly puffs up.
Remove from the pan and serve warm. The pancakes should be soft with plenty of juicy filling.