Category: Yuhongs Country Kitchen

Chinese style pancakes with eggs & chives is a traditional dish made from dough instead of the batter pancakes that are generally served in other countries.

Chinese-style Pancakes with Eggs & Chives
(Courtesy: Yuhong Sun)

2 cups all-purpose flour

1 tsp baking soda

½ – ¾ cup water plus more for soaking noodles

8 ounces angel hair rice noodle

3 cups chopped fresh chives** (5 oz)

1” ginger knob

3 eggs

5 tbsp vegetable oil, divided

3 tbsp soy sauce

3 tbsp olive oil

1 tbsp oyster sauce

1 tbsp white pepper or to taste

1 tbsp sesame oil

Salt to taste

Measure flour and baking soda into a medium mixing bowl.  Slowly add water until it forms a soft dough.  Turn onto a flat surface and knead until it’s smooth and no longer sticks to the surface, oiling the surface and/or using a pastry knife if necessary.*  Allow to rest for 20 minutes.

Cover rice noodles with hot water and allow them to soak for 20 minutes.

Finely chop chives and ginger, set aside.  Beat eggs well in a small bowl.

Heat 3 tbsp vegetable oil in a saute pan or wok.  Pour in beaten eggs and allow to cook, undisturbed, until set. Use a spatula to flip the eggs over, leaving them in one piece.

Remove from the pan and allow it to cool slightly.  Chop the eggs into small pieces and add to the chive and ginger mix.  Cut the rice noodles into ½” pieces and add to the mixture.

Add soy sauce, olive oil, oyster sauce, white pepper, sesame oil and salt to the chive mixture.  Stir to combine.

Divide dough into 6 portions and roll into balls.  Dust surface of counter with a small amount of flour and roll each ball into a 7” circle.  Place an equal amount of the filling mixture into the center of each circle.  Fold over and press the edges to seal.

Heat remaining 2 tbsp vegetable oil in the saute pan or wok, spreading it evenly over the bottom of the pan.  Cook pancakes in batches, flipping several times until both sides are golden brown.

Alternately, pancakes can be brushed with vegetable oil and cooked in the air fryer at 380℉ for 8 minutes.

*I prefer to oil the kneading counter instead of using flour as too much flour will result in a dry pancake.  Only use flour if the mixture is too wet to form a soft dough.

** I substituted green onions in this recipe

6 servings, 470 calories per serving

Hack:   Sealing the edges of a pancake is similar to pleating a dumpling. For more in-depth instruction on rolling and pleating dumplings, check out this video!

Hack:  Cooked, filled pancakes can be stored in the refrigerator for up to 5 days or wrapped tightly and frozen for up to 3 months.

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Suggestion:  If you enjoyed making these pancakes,  try your hand at spring rolls or dumplings with homemade Asian dumpling wrappers!