Crisp Chinese Pancake Pockets filled with Prawns & Crunchy Veg

by Zarina
Crisp Chinese Pancake Pockets filled with Prawns & Crunchy Veg

Pancake Day today, so why not up to your pancake game, guys?!! OMG… I’m so excited to share this one with you… they turned out just AH-MAZING!  These beauts are pan-fried, first creating a golden flaky outside like a paratha, then steamed, giving a soft and squidgy inside like a dumpling.  The pillowy pockets are filled with juicy chopped prawns and crisp veg… water chestnuts, carrots, cabbage, pak choi, green beans, lots of garlic, and spring onions, all seasoned with oyster sauce, sesame oil, and Shaoxing wine. 

Hubby wants them next time with lamb keema… anything goes with this pancake… the dough is made with flour, salt, oil, and water.  I could eat these for brekkie, brunch, lunch, or dinner… damn, they were soooo good; I wish I made more!  Honestly not difficult to make with my easy-to-follow instructions; they take a little time… believe me, your effort will be worth every last delectable mouthful.

Crisp Chinese Pancake Pockets filled with Prawns & Crunchy Veg

Crisp Chinese Pancake Pockets filled with Prawns & Crunchy Veg

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g Plain flour
  • 1 tbsp Salt
  • 240ml Water
  • 2 tsps Neutral Oil
  • Cooking Oil
  • 120ml Water
  • 300g Raw Prawns, shelled and deveined
  • 8 Garlic Cloves crushed
  • 8 Spring Onions chopped fine
  • 2 whole Carrots peeled and chopped
  • ¼ Cabbage shredded fine
  • 225g Tin Water chestnuts chopped fine
  • 100g Pak Choi chopped small
  • 100g Green Beans chopped small
  • 2 tbsps Toasted White Sesame Seeds
  • 2 tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • 2 tbsps Shaoxing Wine
  • 1 tsp Black Pepper
  • ½ tsp White Pepper
  • 2 tsps Salt
  • GARNISH: Chilli Oil and Sliced Spring Onions


  1. MAKING THE DOUGH – Mix the flour and salt in a mixing bowl
  2. Create a well in the centre and pour in the water
  3. Use a wooden spoon to mix it all, and when it starts to combine, add the oil
  4. At this point, add the dough to the mixer and knead well. Alternatively, knead the dough by hand until it all comes together like a smooth ball
  5. Place the dough ball into a bowl, cover with a damp towel and leave to rest for 30 minutes
  6. MAKING THE FILLING – In the food processor, pulse the prawns a few times to chop them, but don’t pulse too much as it’s nice to have a few chunky bits, remove them, and set them aside
  7. Next, blitz the carrots and beans in the food processor, set aside 
  8. Heat a wok or large frying pan with a little oil on high heat, add the garlic and stir fry for a minute, add the spring onion and cook for another minute
  9. Then add the green beans, carrots, and cabbage, cook for a further minute
  10. Then add the pak choi and stir fry again for another minute
  11. Finally, add the oyster sauce, sesame oil, Shaoxing wine, sesame seeds, salt, white pepper, and black pepper
  12. Move the vegetables to one side of the pan, add a little more oil and stir fry the prawns for a minute until pink and cooked through, do not overcook. The veg should be cooked but still crisp
  13. Stir fry everything together, mix well, taste and adjust seasonings to your liking, remove from the heat, and set aside to cool
  14. MAKING THE PANCAKES – Take the dough out of the bowl, add some flour to a flat work surface and knead the dough for a minute
  15. Roll the dough into a long strip and then, with a knife, carefully cut 8 equal pieces
  16. Roll each piece into a ball shape and place it on a tray covered with a towel, so they don’t dry out
  17. Take one ball of dough and press down on the top. Then using your rolling pin, roll out the dough until you have a circle of about 12-14cm in diameter; rotate the dough as you roll to make it even
  18. Divide the cooled prawn mixture into 8 equal portions, place a rolled circle of dough in the palm of your hand and add 1 part of the prawn mix in the centre, pinch the edges together with your fingers, and twist the end to seal it like a dumpling
  19. Finally, press down with your hands to make the pancake flat and place it on a tray covered with a towel while you repeat the process with the other 7 pancakes
  20. COOKING THE PANCAKES – In a large saucepan (that has a lid), add 2 tbsp of oil on medium heat and pan-fry 4 pancakes at a time for about 5 minutes on each side until they get a golden-brown crust, press down a little with a large spatula to help them colour
  21. Get the lid of the pan ready and add about 60ml of water into the pan and immediately cover, don’t worry about the sizzle and spitting water; cover quickly and let the pancakes steam for about 5 minutes until the water has all evaporated
  22. Remove to your serving dish and repeat the cooking process with the other 4 pancakes until they are all cooked
  23. Enjoy hot with a drizzle of chilli oil and garnish with spring onions!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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