How to Make Delicious Crispy Pork Pancakes at Home?

Q: What type of flour is best for Crispy Pork Pancakes?
A: Medium-gluten flour is ideal for this recipe.

Q: Can I substitute any ingredient for the specialized soy sauces mentioned?
A: Yes, you can use regular soy sauce or oyster sauce as alternatives.

Q: How do I know when the dough has fermented enough?
A: The dough should double in size for proper fermentation.

Crispy Pork Pancakes


  • 400g Medium-Gluten Flour
  • 4g Yeast Powder
  • 5g Salt
  • 300g Ground Pork
  • 30g Minced Ginger and Green Onion
  • 1 Egg White
  • White Pepper Powder to taste
  • 1 Spoonful of Thirteen-Spice Powder
  • 2 Spoonfuls of Original Fresh Red Braised Soy Sauce
  • 2 Spoonfuls of Double Shellfish Oyster Sauce
  • 10g Matsutake Flavor Fresh Chicken Juice
  • 2 Spoonfuls of Sichuan Peppercorn Oil
  • 2 Spoonfuls of Rock Sugar Dark Soy Sauce
  • 15g Oil
  1. Mix ground pork with minced ginger and green onion.
  2. Add original fresh red braised soy sauce.
  3. Add double shellfish oyster sauce.
  4. Add matsutake flavor fresh chicken juice.
  5. Add white pepper powder, thirteen-spice powder, salt, Sichuan peppercorn oil, rock sugar dark soy sauce, and egg white. Mix well.
  6. Knead the mixture until it's evenly blended.
  7. In a bread machine, combine water, salt, yeast powder, and flour. Knead until smooth. Let it ferment until it doubles in size.
  8. Roll out the dough into an oval shape, spread a layer of meat filling on top.
  9. Roll the dough with the filling and cut into segments.
  10. Pinch the ends and flatten into pancakes.
  11. Heat oil in a pan and cook the pancakes over medium-low heat.
  12. Flip after 5-6 minutes and continue to cook until done.
  13. Your delicious Crispy Pork Pancakes are ready to serve!
  14. Enjoy the golden, soft crust and the rich, savory meat filling as a snack or meal.
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  • Rich in protein from pork and egg white.
  • Contains carbohydrates from the flour.
  • Contains a moderate amount of fats.