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I love making these savory stuffed pancakes when I want something comforting but easy. The dough is soft without needing yeast or hot-water scalding, and it stretches beautifully around a generous filling. Every bite is packed with fragrant chives, fluffy eggs, and juicy glass noodles — and they stay tender even after cooling.

These homemade Chinese stuffed pancakes are all about the dough ratio and the oil-resting method. Once you master this soft dough technique, you’ll get thin wrappers, big filling, and zero bursting — even if you’re a beginner.

If you enjoy making homemade pancakes and flatbreads, you might also love trying these delicious variations. Each one has its own unique texture and flavor, from crispy and savory to soft and fluffy:

They’re all simple, comforting recipes that are perfect for everyday meals and easy enough for beginners to master.

Why You’ll Love This Recipe

No yeast and no hot-water dough required
Thin skin with extra generous filling
Soft and tender even when cooled
Beginner-friendly, flexible dough
Flavorful vegetarian filling that’s juicy but not watery

Ingredients (Makes 12 pancakes)

Dough

500g all-purpose flour
3g salt
320g warm water (above 40°C)
20g oil (for coating and resting)

Filling

200g Chinese chives, finely chopped
80g dried mung bean glass noodles, broken
3–4 eggs
20g seasoned oil (or neutral oil)
5g dark soy sauce
4g salt
2g white pepper
2g Sichuan pepper powder
3g oyster sauce
10g chicken stock
2g MSG (optional)

Instructions

1. Make the Soft Dough (Oil Resting Is Key)

In a large bowl, mix 500g flour and 3g salt.

Gradually add 320g warm water while stirring until shaggy dough forms. The dough will feel sticky at first — do not add extra flour. Once roughly combined, let it rest until cool enough to handle, then knead until smooth and elastic.

Roll into a log and divide into 12 equal pieces. Shape each into a ball.

Lightly coat a tray with oil, place the dough balls inside, brush the tops with oil, cover, and let rest for at least 1 hour.

Note: Oil resting greatly improves elasticity. The longer it rests (at least 1 hour), the easier it stretches without tearing.

2. Prepare the Filling

Soak 80g dried glass noodles in boiling water for 10 minutes until softened. Drain well.

Wash and thoroughly dry the chives. Excess moisture will cause watery filling. Finely chop and place in a large bowl.

Heat 20g oil in a pan. Add soaked noodles and stir in 5g dark soy sauce. Cook briefly until evenly coated. Cool completely, then add to the chives.

Scramble 3–4 eggs in a little oil until fluffy. Cool and add to the bowl.

Season with 4g salt, 2g white pepper, 2g Sichuan pepper powder, 3g oyster sauce, 10g chicken stock, 2g MSG (optional), and a drizzle of seasoned oil. Mix in one direction until well combined.

Note: Stir-frying the glass noodles first helps them absorb flavor and prevents watery filling.

3. Shape the Pancakes

Lightly oil your work surface. Take one rested dough ball and gently press it into a thin round using your hands (no rolling pin needed). Keep the edges thin.

Place a generous amount of filling in the center.

Gather and seal the edges like a bun, or fold inward from opposite sides, stretching slightly as you seal. Pinch tightly to prevent leaks.

Shape gently into a flat round.

Only shape as many as your pan can cook at one time to avoid tearing from sitting too long.

4. Pan-Fry

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

Place the filled pancake in the pan and gently press it flatter. Brush a thin layer of oil on top.

Cover and cook over medium-low heat. Do not use high heat or the outside will burn before the inside cooks.

When the bottom is golden brown, flip, cover again, and cook the other side.

When both sides are golden and the pancake slightly puffs and springs back when pressed, it’s done.

Serve hot.

Notes

Water temperature matters: Use water above 40°C for a softer dough.
Oil resting is essential: At least 1 hour for best stretch and thin skin.
Dry the chives thoroughly: Moisture causes leaking.
Cook noodles before mixing: Helps absorb flavor and prevents soggy filling.
Use medium-low heat: Ensures fully cooked filling and soft crust.
Best enjoyed fresh and hot, but they remain soft even after cooling.

Frequently Asked Questions

Why is my dough tearing when wrapping?
It likely didn’t rest long enough. Oil resting improves elasticity significantly.

Why is my filling watery?
The chives weren’t dried thoroughly, or the noodles weren’t pre-cooked to absorb moisture.

Can I make them ahead of time?
Yes. Cook fully and refrigerate. Reheat in a covered pan over low heat.

Can I freeze them?
Yes. Freeze after cooking. Reheat directly in a covered pan until warmed through.

Can I add meat?
Absolutely. Ground pork works well — just cook it first and let it cool before mixing.

Thin-Skinned Chive, Egg & Glass Noodle Pancakes (Soft Dough Version)

Print Recipe Pin Recipe

Course Breakfast

Cuisine Chinese

Servings 4

Ingredients

Dough

500 g all-purpose flour
3 g salt
320 g warm water above 40°C
20 g oil for coating and resting

Filling

200 g Chinese chives finely chopped
80 g dried mung bean glass noodles broken
3 –4 eggs
20 g seasoned oil or neutral oil
5 g dark soy sauce
4 g salt
2 g white pepper
2 g Sichuan pepper powder
3 g oyster sauce
10 g chicken stock
2 g MSG optional

Instructions

Make the Soft Dough (Oil Resting Is Key)

In a large bowl, mix 500g flour and 3g salt.
Gradually add 320g warm water while stirring until shaggy dough forms. The dough will feel sticky at first — do not add extra flour. Once roughly combined, let it rest until cool enough to handle, then knead until smooth and elastic.
Roll into a log and divide into 12 equal pieces. Shape each into a ball.
Lightly coat a tray with oil, place the dough balls inside, brush the tops with oil, cover, and let rest for at least 1 hour.
Note: Oil resting greatly improves elasticity. The longer it rests (at least 1 hour), the easier it stretches without tearing.

Prepare the Filling

Soak 80g dried glass noodles in boiling water for 10 minutes until softened. Drain well.
Wash and thoroughly dry the chives. Excess moisture will cause watery filling. Finely chop and place in a large bowl.
Heat 20g oil in a pan. Add soaked noodles and stir in 5g dark soy sauce. Cook briefly until evenly coated. Cool completely, then add to the chives.
Scramble 3–4 eggs in a little oil until fluffy. Cool and add to the bowl.
Season with 4g salt, 2g white pepper, 2g Sichuan pepper powder, 3g oyster sauce, 10g chicken stock, 2g MSG (optional), and a drizzle of seasoned oil. Mix in one direction until well combined.
Note: Stir-frying the glass noodles first helps them absorb flavor and prevents watery filling.

Shape the Pancakes

Lightly oil your work surface. Take one rested dough ball and gently press it into a thin round using your hands (no rolling pin needed). Keep the edges thin.
Place a generous amount of filling in the center.
Gather and seal the edges like a bun, or fold inward from opposite sides, stretching slightly as you seal. Pinch tightly to prevent leaks.
Shape gently into a flat round.
Only shape as many as your pan can cook at one time to avoid tearing from sitting too long.

Pan-Fry

Preheat a skillet over medium-low heat and lightly oil the surface.
Place the filled pancake in the pan and gently press it flatter. Brush a thin layer of oil on top.
Cover and cook over medium-low heat. Do not use high heat or the outside will burn before the inside cooks.
When the bottom is golden brown, flip, cover again, and cook the other side.
When both sides are golden and the pancake slightly puffs and springs back when pressed, it’s done.
Serve hot.