Stuffed Dumpling Breakfast Pancake
Pan-fried breakfast dumplings
Stuffed Dumpling Breakfast Pancake
For breakfast this week, I made an Asian-inspired stuffed pancake—a dumpling-like wrapper filled with scrambled eggs and sausage, then pan-fried to golden brown. It’s the ideal breakfast when you're craving something dumpling-like in the morning. Let’s make it!
Recipe
Ingredients
Dough:
2 cups all-purpose flour
1 tsp salt
¾ cup water
1 tsp oil
Filling:
6 eggs
8 breakfast sausage links, cooked and cut into bite-sized pieces
1 Tbsp soy sauce
1 tsp sesame oil
2 green onion stalks, thinly sliced
Instructions
Make the Dough:
In a large bowl, combine the flour and salt.
Create a well in the center and pour in the water.
Stir with a wooden spoon until the mixture starts to come together, then add the oil.
Knead the dough for 7-10 minutes until smooth.
Shape into a ball, cover with a damp towel, and let it rest for 30 minutes.
Prepare the Filling:
In a large bowl, whisk together the eggs, soy sauce, sesame oil, and green onions until smooth.
Heat a pan over medium-low heat and add a little oil.
Scramble the eggs, and when they are nearly set, add the cooked sausage. Stir together, then remove from heat.
Assemble the Pancakes:
Divide the dough into 10-12 equal balls. Keep them covered with a damp towel to prevent drying.
Lightly oil your work surface to prevent sticking.
Flatten a dough ball, then use a floured rolling pin to roll it into an oval shape.
Place some filling on one half of the oval.
Roll the dough into a snail shape, then stand it up like a cylinder and press down to flatten into a pancake.
Cook the Pancakes:
Heat oil in a large pan over medium-high heat.
Place the pancakes in the pan and fry until golden brown, about 3 minutes per side.
Serve & Enjoy!
These are best enjoyed warm, dipped in soy sauce.
Storage & Reheating Tips
Store in an airtight container in the fridge for up to 3-4 days.
To reheat, pan-fry with a little oil over medium heat until crispy again, or microwave for 1 minute until warm.