千层牛肉馅饼 | Crispy layered beef pancake (updated 2025)

March 5, 2025

This is Charles’ favorite dish from House of Pancake, but I’ve only made it once—back during the pandemic—when I tested both Xiaogaojie and Laofangu’s recipes (as recorded here). Now, with some ground beef waiting in my overstuffed freezer and a childhood friend visiting, it’s the perfect time to refine the recipe and finally add it to my home-restaurant’s menu!

RECIPE (for 1 beef pancake)

Dough

200g AP flour
84g hot water
1g salt
70g warm water
14g oil

Filling

10g minced ginger
15g green onions
1 cup water (to put ginger and scallion in)
150-200g ground beef
1tsp five-spice powder 五香粉
1tsp Sichuan peppercorn powder 花椒粉
1tsp cumin powder
1tsp white pepper powder
1tbsp regular soy sauce
2tsp traditional soy sauce (for the color)
1tbsp oyster sauce
1tsp salt
100g potatoes or 1/2 minced onion/shallot

Step 1: In a mixing bowl, add 200g all-purpose flour. Slowly pour in 84g boiling water while stirring with chopsticks.

Step 2: Gradually add 1g salt and 70g warm water, continuing to stir with chopsticks.

Step 3: Gently knead the dough until no dry flour remains. The dough will be very soft and sticky. Cover and let it rest for 30 minutes.

Step 4: After resting, add 14g oil and knead until fully absorbed. This prevents the dough from drying out during the second proof.

Step 5: Cover and let the dough proof for at least 2 hours. This step enhances its stretchiness.

Step 6: While the dough rests, mince 15g green scallion and 10g ginger. Soak them in a cup of water to infuse their flavors.

Step 7: (if including potato) Peel and slice one potato. Boil until soft, then mash and let it cool.

Step 8: When proofing is nearly complete, mix ground beef with five-spice powder, Sichuan peppercorn powder, white pepper, cumin powder, soy sauces (both regular and traditional), salt

add the mashed potato or 1/2 minced onion or shallots

Step 9: Slowly add the scallion-ginger water, a few tablespoons at a time, stirring with chopsticks to ensure the beef absorbs all the liquid. This step keeps the filling moist and enhances its aroma. Add scallion and ginger at the end to prevent wilting or excess moisture.

Step 10: Lightly flour a baking sheet and dust a rolling pin, as the dough contains 70% water and will be sticky.

Step 11: Transfer the dough to the baking sheet and roll it into a 3mm thick square. If the dough sticks to the rolling pin, use your hands to gently press it out.

Step 12: Using a knife, make three horizontal cuts along both the left and right edges, stopping at about 1/3 of the dough’s width. This creates three horizontal strips, but do NOT cut the top or bottom edges.

Step 13: Spread the beef filling evenly across the dough, leaving the lower right section empty.

Step 14-16: Begin folding:

Fold the lower right section leftward to cover the lower middle part.
Fold the lower left section rightward over the lower middle part.
Fold the bottom section upward over the middle part.
Continue folding right-left, left-right, and upwards until a compact, layered square is formed.

Step 17: Gently stretch the dough to seal any openings.

Step 18: Let the dough rest for 10 minutes.

Step 19: Roll out or press gently with your hands to flatten out the pancake.

Step 20: Heat a generous amount of oil in a non-stick pan over low to medium heat. Pan-fry the pancake slowly, pressing gently with a spatula or your hands to further flatten out the pancake and ensure even cooking.