Go Back
Radish Glass Noodle Pork Stuffed Pancakes 2

Crispy Radish, Glass Noodle & Pork Stuffed Pancakes (Hot Water Dough)

These stuffed pancakes combine a crispy golden exterior with a soft interior and a flavorful, hearty filling. The radish brings natural sweetness, the glass noodles soak up the savory sauce, and the pork adds rich umami. The result is a delicious homemade Chinese savory pancake that’s comforting, fragrant, and surprisingly easy to make.
Print Recipe Pin Recipe

Ingredients
  

Hot Water Dough

  • 500 g all-purpose flour
  • 170 g boiling water
  • 150 g cold water
  • 10 g cooking oil approx., for elasticity
  • 20 g dry flour for dusting

Filling

  • 400 g white radish or green radish
  • 80 g dried glass noodles broken
  • 300 g ground pork 70% lean / 30% fat
  • 30 g chopped scallions
  • 10 g minced ginger

Seasoning

  • 20 g seasoned cooking oil
  • 6 g salt
  • 2 g MSG optional
  • 2 g ground Sichuan pepper
  • 2 g white pepper
  • 15 g light soy sauce
  • 5 g dark soy sauce
  • 10 g oyster sauce
  • 5 g chicken bouillon optional

Instructions
 

Make the hot-water dough

  • Place 500g flour in a large bowl. Pour in 170g boiling water and quickly stir with chopsticks until the flour forms shaggy clumps. Add 150g cold water and continue mixing until no dry flour remains.
  • Add 10g oil and knead into a dough. While still warm, cut the dough into several pieces and let them rest for 10 minutes to cool.
  • Once cooled, knead the dough again until smooth and elastic. Cover with plastic wrap and let it rest for at least 30 minutes so the gluten relaxes.

Prepare the filling

  • Soak the glass noodles
  • Place 80g dried glass noodles in a bowl and cover with boiling water. Soak for about 10 minutes until softened. Drain well.
  • Prepare the radish
  • Shred the radish into coarse strips. Blanch in boiling water for 1 minute to remove the raw taste. Rinse briefly in cold water, then squeeze out as much moisture as possible. Roughly chop.
  • Cook the pork filling
  • Heat 20g cooking oil in a pan. Add ground pork and stir-fry over high heat until the moisture cooks off and the fat begins to render.
  • Season with salt, MSG, Sichuan pepper, white pepper, light soy sauce, dark soy sauce, oyster sauce, and chicken bouillon. Stir-fry for about 1 minute until fragrant.
  • Add the softened glass noodles and stir until they absorb the sauce.
  • Transfer the mixture into the bowl with the radish, then add scallions and ginger. Mix thoroughly and let the filling cool slightly.

Divide dough and roll wrappers

  • Knead the rested dough briefly, then divide it into 30–40g pieces.
  • Dust lightly with flour and roll each piece into a thin wrapper. Shape it slightly oval, keeping the edges thinner than the center to prevent tearing.
  • Place a generous amount of filling in the center. Fold the wrapper in half, press out any trapped air, and seal the edges. Crimp into decorative pleats if desired.

Pan-fry the stuffed pancakes

  • Preheat a skillet over medium-low heat and add a thin layer of oil.
  • Place the stuffed pancakes into the pan and lightly brush or spray a little oil on top. Cover with a lid.
  • Cook until the bottom turns golden brown, then flip and continue cooking. Flip every 1 minute or so to ensure even browning.
  • Since the filling is already cooked, fry until both sides are crispy and golden and the pancake slightly puffs. Serve hot.

Video