Chinese
👍 Beginner Friendly
15 mineasy
ChineseBreakfast
Recipe Story
origins & traditionsThese traditional flatbreads feature a tender, flaky exterior studded with toasted sesame seeds and filled with a richly spiced pork mixture enhanced with garlic, ginger, and aromatic Chinese five-spice. The dough is made with hot water for extra tenderness, then pan-fried until golden and crispy on both sides. The filling combines ground pork with finely chopped cabbage for moisture, spring onions for freshness, and a blend of soy sauce and sesame oil for authentic depth. Each bite delivers contrasting textures—the crackling exterior giving way to juicy, flavorful meat. These portable flatbreads are ideal for busy mornings or leisurely weekend meals, offering protein, vegetables, and satisfying carbohydrates in one delicious package. Serve hot with a side of pickled vegetables or a light soup for a complete meal.
Instructions
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In a large bowl, combine flour with salt. Slowly add boiling water while stirring with chopsticks or a fork until a shaggy dough forms. Let cool for 5 minutes, then knead for 8-10 minutes until smooth and elastic. Cover with damp cloth and rest for 20 minutes.
Meanwhile, prepare the filling: In a large bowl, combine ground pork with finely chopped cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, black pepper, and salt. Mix vigorously in one direction for 3-4 minutes until mixture becomes sticky and well combined.
Divide rested dough into 8 equal portions. Roll each portion into a thin oval about 6 inches long. Place 2-3 tablespoons of filling in the center of each oval. Fold dough over filling and pinch edges tightly to seal, forming a half-moon shape.
Brush the top of each flatbread lightly with water and press into sesame seeds to coat.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Place flatbreads sesame-side down in the pan, leaving space between each. Cook for 4-5 minutes until golden brown and crispy.
Flip carefully and cook the other side for another 4-5 minutes. Add a splash of water to the pan, immediately cover with a lid, and steam for 2 minutes to ensure the filling is cooked through and the bread stays moist inside.
Remove lid and cook uncovered for 1 more minute to recrisp the bottom. Transfer to a serving plate and repeat with remaining flatbreads.
Sesame Flatbread with Spiced Pork Filling
4.4 (62)
Crispy golden flatbreads filled with savory seasoned pork, aromatic spices, and fresh herbs. A hearty morning meal that combines flaky dough with fragrant meat filling, perfect for starting your day with bold flavors.
medium
55 min
4 servings
Ingredients
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Dough
- 3 cups flour, all-purpose
- 1 teaspoons salt
Filling
- 500 grams ground-beef, substitute with ground pork if available
- 1 cups cabbage, finely minced
- 4 cloves garlic, minced
- 2 teaspoons ginger, freshly grated
- 3 tablespoons soy-sauce
- 2 teaspoons sesame-oil
- 1/2 teaspoons black-pepper, freshly ground
Cooking
- 4 tablespoons vegetable-oil
Chef Tips
expert advice•For extra flaky layers, brush the rolled dough lightly with oil before adding filling.
•If pork is lean, add 1 tablespoon of pork fat or additional sesame oil to the filling for juiciness.
•The cabbage should be finely minced and lightly squeezed to remove excess moisture before mixing with pork.
•You can prepare the filling the night before and refrigerate, allowing flavors to meld.
•For a spicier version, add chili oil or white pepper to the filling.
•These flatbreads are also excellent with lamb instead of pork.
•Make sure your pan is not too hot—medium heat ensures the filling cooks through without burning the exterior.
•Sesame seeds can be white, black, or a mixture for visual appeal.
