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4 servings
75 min. total
Totally Doable
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Rainy Day Craving Fix

The sound of rain on the window and the gentle breeze rustling the leaves are so calming. You must be craving a dish that fills you with warmth, like a cozy hug from the inside out. And what could be better than enjoying a flatbread that originates from Shandong Province in China? With a crispy exterior giving way to a soft, chewy inside, that’s the magic of this flatbread. The delightful, savory flavors of this dish feel like a loving embrace from a dear one. They bring to mind feelings of home and acceptance, which is especially comforting on dreary days. This flatbread doesn’t call for fancy ingredients or complex methods. It simply showcases the beauty of simple, well-prepared cooking and reminds us that comfort can be found in life’s ordinary moments.

Chinese Pork Stuffed Flatbread

燒餅

(siu beng)

What You'll Need

All Purpose Flour

All-Purpose Flour

Sesame Seeds

Sesame Seeds

Light Soy Sauce

Light Soy Sauce

Water

Water

Sesame Oil

Sesame Oil

Scallions

Scallions

Yeast

Yeast

Pork Shoulder

Pork Shoulder

Salt

Salt

Sugar

Sugar

Pepper Powder

Pepper Powder

Vegetable Oil

Vegetable Oil

Tools For The Tasks

Cleaver

Cleaver

Chopping Block

Chopping Board

Chopsticks

Chopsticks

Pan

Pan

Tongs

Tongs

Let's Get Cooking!

This recipe will help you make delicious Chinese Pork Stuffed Flatbread, perfect for a rainy day. To start off, kindly dissolve sugar and yeast in warm water and mix with flour and salt to form a smooth dough. It’s a good idea to let the dough proof for about 30 minutes until it doubles in size. For the pork filling, all you need to do is mix ground pork with pepper powder, light soy sauce, chopped scallions, salt, and sesame oil. Divide the dough into 8 portions, roll each into a thin rectangle, spread the pork mixture, roll it up, and then flatten into a 3/4-inch-thick flatbread. Brush sesame oil on top, sprinkle sesame seeds, and shallow fry until golden brown. Remember to drain excess oil on paper towels before serving.

Beyond The Recipe

No1

On Fillings

Experiment with different fillings for the flatbread. Feel free to pick between ground beef or minced chicken as fillings. To add extra crunch, consider including Chinese chives or cabbage.
No2

On Variations

For a vegetarian option, you can fill the flatbread with just scallions. If you prefer a sweeter taste, try red bean paste or sesame paste as fillings. These sweet flatbreads are popular in Southern China.
No3

On Sesame

Both white and black raw sesame seeds are suitable for use, and raw sesame seeds are preferred because they do not burn as quickly as toasted sesame seeds while shallow frying the flatbread.
No4

On Heat

To make sure the flatbread is perfectly cooked and crispy, the first step is to gently pan-fry it on low heat. Take your time with this step; there is no need to rush. This is the most crucial step of the dish.
RECIPE
Chinese Pork Stuffed Flatbread (siu beng)
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Chinese Pork Stuffed Flatbread (siu beng)

Recipe by Celeste HoCourse: NibblesCuisine: Shandong
Yield

4

servings
Prep Time

1

hour 
Cooking Time

15

minutes
Calories

320

kcal

Looking for a heartwarming hug on a rainy day? Try the delightful Chinese Pork Stuffed Flatbread from Shandong Province. It's not your ordinary flatbread; it offers an unforgettable taste experience. The crispy outside leads to a soft, chewy inside. The real magic is in the delicious pork filling, which brings familiar and comforting flavors. Each bite feels like a cozy hug on a dreary day. No fancy ingredients or complex methods are needed. This dish highlights the beauty of simple, well-prepared cooking, showing comfort in everyday things.

INGREDIENTS

  • For the dough:

  • 2 1/2 cups All-Purpose Flour (approx. 300g)

  • 3/4 cups Water (warm) (approx. 180–200ml)

  • 1 tsp Active Dry Yeast

  • 1 tsp Sugar

  • 1/4 tsp Salt

  • 2 tsp Sesame Seeds (raw)

  • Sesame Oil (for brushing)

  • For the filling:

  • 12.5 oz. Pork Shoulder (approx. 350g) (hand-chopped)

  • 1/2 tsp Pepper Powder (black)

  • 1 tbsp Light Soy Sauce

  • 4 Stalk Scallions (whole) (chopped)

  • 1/2 tsp Salt (adjust to taste)

  • 1 tsp Sesame Oil

  • Vegetable Oil (pan-frying)

DIRECTIONS

  • Preparation steps:
  • Let's start by melting sugar and yeast in warm water. Let it sit for 5–10 minutes until foamy. Then mix it with flour and salt. Keep kneading until the dough is nice and smooth.
  • Cover the dough with a damp cloth and let it proof in a warm spot for approximately 30 minutes until it increases by 1 and 1/2 times its original size.
  • Whether you choose store-bought ground pork or hand-chopped it at home, it's up to you! Don't forget to chop the scallions for extra flavor.
  • Marination steps:
  • It's time to prepare the filling! In a small bowl, mix the pork, pepper powder, light soy sauce, scallions, salt, and oil until everything is well combined.
  • Assembly steps:
  • Now, divide the dough into 8 equal parts and make sure to keep the remaining dough covered with a damp towel.
  • Lightly oil your work surface with a few drops of oil (a bamboo or wood cutting board works perfectly too). Roll out one of the dough pieces into a long, thin rectangle about four inches wide (it doesn't have to be perfect).
  • Gently oil the dough and spread about an eighth of the pork mixture on it. Leave the edges of the dough free from the mixture, keeping them at least an inch away from the border.
  • Roll the dough up, seal the end with oil, then stand it vertically and press it down into a flat pancake about 3/4 inch thick (measure with your eyes).
  • Add a touch of sesame oil on top of the flatbread and sprinkle some sesame seeds. Press them down gently so they stick to the flatbread.
  • Repeat the same process with the rest of the dough portions.
  • Cooking steps:
  • Heat vegetable oil (enough for pan frying) in a pan or cast iron skillet until it reaches 320°F. Slowly place the flatbreads into the pan in batches (2–3, depending on the pan size).
  • Carefully flip the flatbreads and cook until they turn a light golden color on each side (around 3 minutes per side).
  • Once they are ready, transfer the flatbreads to a plate lined with paper towels before serving them immediately.

If you're wondering

Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you may need to adjust the amount slightly, as instant yeast tends to be more potent. Use about 25% less instant yeast than the amount of active dry yeast called for in the recipe.
You can tell if the dough has proofed enough by checking if it has doubled in size. Press your finger lightly into the dough; if the indentation remains, the dough is ready. Additionally, the dough should feel light and airy, and you may see small bubbles on the surface.
While there isn’t a strict requirement for the type of ground pork, a pork shoulder is a good all-around choice as it offers a balance of lean meat and fat. It provides good flavor and cooks up nicely.
While sesame oil and sesame seeds add flavor and texture to the flatbread, you can omit them if desired. The flatbreads will still be delicious without them.
Traditionally, these flatbreads are pan-fried for a crispy texture. However, you can bake them in the oven if you prefer a healthier option. Bake them at 375°F (190°C) for about 15-20 minutes, or until they are golden brown.
Yes, you can store the leftover flatbreads in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can either microwave them for a few seconds or warm them in a skillet until heated through.
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