Ji Dan Guan Bing, or 鸡蛋灌饼, is a crispy, savory Chinese street food pancake that’s a breakfast favorite in northern China, especially Beijing. These golden, flaky flatbreads are stuffed with a perfectly fried egg, giving them a delightful mix of textures—crunchy on the outside, soft and eggy inside. Often drizzled with sauces and sprinkled with scallions, they’re a quick, satisfying bite that’s perfect for a late Sunday brunch on May 25, 2025, at 04:50 PM IST. Let’s make this delicious treat at home!
Ingredients
Makes 4 pancakes
For the Dough
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup warm water (about 110°F/45°C)
- 1 tbsp vegetable oil (for brushing)
For the Filling
- 4 large eggs
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 scallion, finely chopped (white and green parts)
For Cooking and Topping
- 4 tbsp vegetable oil (for frying)
- 1 tbsp soy sauce (optional, for brushing)
- 1 tbsp hoisin sauce or sweet bean paste (optional, for brushing)
- 1 scallion, finely chopped (for garnish)
- 1 tsp toasted sesame seeds (optional, for garnish)
- Chili sauce (optional, for heat)
Equipment
- Mixing bowl
- Rolling pin
- Non-stick skillet or griddle
- Spatula
- Small bowl (for egg mixture)
- Pastry brush (optional, for sauces)
Step-by-Step Recipe
Step 1: Make the Dough
In a mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add 3/4 cup of warm water, stirring with a spoon until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and soft—it should feel pliable, not sticky. Shape into a ball, place back in the bowl, and cover with a damp cloth. Let it rest for 30 minutes at room temperature. This resting time makes the dough easier to roll out and gives the pancakes a tender texture.
Step 2: Divide and Roll the Dough
After resting, divide the dough into 4 equal pieces and shape each into a ball. Working with one ball at a time (keep the rest covered), roll it into a thin circle, about 8 inches in diameter, on a lightly floured surface. Brush the surface with a thin layer of vegetable oil (about 1/2 teaspoon), then roll it up tightly into a log. Coil the log into a spiral, tucking the end underneath, and press down gently to flatten into a disc, about 5 inches wide. Roll the disc out again into a thin circle, about 8 inches in diameter. This layering creates the flaky texture of Ji Dan Guan Bing. Repeat with the remaining dough balls.
Step 3: Prepare the Egg Mixture
In a small bowl, crack 1 egg per pancake (so 4 eggs total). Add 1/4 teaspoon of salt, 1/4 teaspoon of white pepper, and the finely chopped scallion, dividing the seasonings evenly among the eggs if you’re preparing them separately. Beat lightly with a fork to combine. I like to keep the egg mixture simple, but you can add a pinch of MSG or a splash of soy sauce for extra umami if you’d like. Set aside, ready for frying.
Step 4: Fry the Pancake Base
Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of vegetable oil, swirling to coat the pan. Place one rolled-out dough circle in the skillet and cook for 1–2 minutes until the bottom is golden and slightly crispy, with some charred spots for that street food vibe. Flip the pancake and cook the other side for another 1–2 minutes until golden. The pancake should puff up slightly—don’t worry if it’s not perfectly even; that’s part of the charm!
Step 5: Add the Egg Filling
Here’s where the magic happens! Reduce the heat to medium-low. Using a chopstick or knife, make a small slit in the center of the pancake (about 1 inch long) to create a pocket. Lift the top layer gently with a spatula, and pour one portion of the egg mixture (about 1 beaten egg) into the slit, letting it spread inside the pancake. If some egg leaks out, that’s okay—just nudge it back in with the spatula. Cover the skillet with a lid and cook for 1–2 minutes until the egg sets but is still soft and slightly runny inside. Flip the pancake carefully and cook for another 30 seconds to 1 minute to finish cooking the egg. Remove to a plate and repeat with the remaining dough and egg mixtures.
Step 6: Add Toppings and Serve
Brush the top of each pancake with a little soy sauce and hoisin sauce (or sweet bean paste) for a savory-sweet kick—I use about 1/2 teaspoon of each per pancake, but you can adjust to taste. Sprinkle with chopped scallions and a pinch of toasted sesame seeds for extra flavor and crunch. If you like a spicy twist, add a drizzle of chili sauce. Serve hot on this Sunday afternoon, May 25, 2025, at 04:50 PM IST, either whole or cut into wedges for easy sharing. They’re perfect with a cup of tea or soy milk!
Tips for Success
- Dough Texture: The dough should be soft and pliable. If it’s too dry, add a teaspoon of water; if too sticky, dust with a bit more flour while kneading.
- Egg Timing: Don’t overcook the egg—it should be soft and slightly runny for the best texture. Covering the skillet helps it set evenly without drying out.
- Frying Heat: Medium heat is key for even cooking. Too high, and the pancake will burn before the egg cooks; too low, and it won’t get crispy.
- Storage: Ji Dan Guan Bing is best fresh, but you can reheat leftovers in a skillet over medium heat for 1–2 minutes per side to crisp them up.
Cultural Context
Ji Dan Guan Bing is a beloved street food in northern China, especially in Beijing, where vendors whip them up fresh on griddles at bustling morning markets. The name translates to “egg-filled pancake,” and it’s been a breakfast staple for decades, offering a quick, affordable meal for workers on the go. It reflects China’s street food culture, where simple ingredients like flour and eggs are transformed into something comforting and flavorful, often enjoyed with a variety of sauces and toppings.
Final Thoughts
Ji Dan Guan Bing brings the vibrant flavors of Beijing’s streets right to your kitchen! The crispy, flaky pancake paired with the soft egg filling is pure comfort, making it a perfect brunch treat, I love how easy it is to make, and the combination of textures and flavors always hits the spot. Grab a pancake, add your favorite toppings, and enjoy this northern Chinese classic while it’s hot!
