18 Flavorful Chinese Breakfast Recipes Authentic

Rise and shine with a taste of China! If you’re tired of the same old breakfast routine, these 18 Flavorful Chinese Breakfast Recipes will wake up your taste buds with authentic, savory, and sweet delights. From fluffy steamed buns to crispy scallion pancakes, each dish is a delicious adventure—perfect for home cooks ready to spice up their mornings. Hungry yet? Let’s dive in!

Scallion Pancakes with Dipping Sauce

Let’s dive into making scallion pancakes that are crispy on the outside, chewy on the inside, and served with a dipping sauce that’ll have you licking your fingers. Perfect for a lazy weekend brunch or a late-night snack attack.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 1 cup finely chopped scallions
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp red pepper flakes

Instructions

1. Mix dough: In a large bowl, combine flour, warm water, and salt. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth. Tip: The dough should be soft but not sticky; add a little more flour if needed.
2. Rest dough: Cover the dough with a damp cloth and let it rest for 30 minutes. This relaxes the gluten, making it easier to roll out.
3. Roll and layer: Divide the dough into 4 pieces. Roll one piece into a thin circle, brush with vegetable oil, sprinkle with 1/4 cup scallions, then roll into a log and coil into a spiral. Tip: The more layers, the flakier the pancake.
4. Cook pancakes: Heat a non-stick pan over medium heat with a tablespoon of oil. Flatten each spiral into a pancake and cook for 3-4 minutes per side until golden and crispy. Tip: Don’t overcrowd the pan; cook one at a time for even browning.
5. Make sauce: Whisk together soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes in a small bowl.

These scallion pancakes are all about the contrast—crispy, flaky edges with a soft, scallion-filled center. Serve them hot with the dipping sauce on the side, or get fancy by topping with a fried egg for the ultimate breakfast pancake.

Steamed Pork Buns (Char Siu Bao)

Unbelievably soft, fluffy, and packed with sweet and savory flavors, these Steamed Pork Buns (Char Siu Bao) are like little clouds of happiness. Perfect for when you’re craving something deliciously comforting without spending hours in the kitchen.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp active dry yeast
• 1/2 cup warm water (110°F)
• 1/4 cup milk
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1 cup Char Siu (Chinese BBQ pork), diced into small pieces
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp five-spice powder

Instructions

1. Activate the yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Mix the dough: In a large bowl, combine flour, milk, vegetable oil, salt, and the yeast mixture. Knead until smooth, about 10 minutes.
3. Let it rise: Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
4. Prepare the filling: In a bowl, mix Char Siu, hoisin sauce, soy sauce, oyster sauce, sesame oil, and five-spice powder until well combined.
5. Shape the buns: Divide the dough into 12 pieces. Flatten each piece, add a spoonful of filling, and seal by pinching the edges together.
6. Steam to perfection: Place buns in a steamer lined with parchment paper, leaving space between them. Steam over boiling water for 15 minutes.
7. Serve warm: Let them cool for a minute before serving to avoid burning your mouth. They’re best enjoyed fresh, with the steam still escaping as you take your first bite.

The buns should be incredibly soft and slightly chewy, with a filling that’s rich and slightly sweet. Try serving them with a side of spicy mustard or pickled vegetables for an extra kick.

Rice Porridge with Century Egg and Pork

Mmm, there’s nothing like a bowl of rice porridge to warm you up or cool you down, depending on how you look at it. Today, we’re jazzing it up with century egg and pork for a dish that’s as intriguing as it is comforting.

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 6 cups water
• 1 century egg, peeled and chopped into small pieces
• 1/2 lb pork tenderloin, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 2 green onions, thinly sliced
• 1 inch ginger, peeled and julienned

Instructions

1. Rinse the rice: Place the jasmine rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch for a cleaner porridge texture.
2. Cook the rice: In a large pot, combine the rinsed rice and 6 cups of water. Bring to a boil over high heat, then reduce to a simmer. Stir occasionally to prevent sticking.
3. Add the pork: After the rice has simmered for 20 minutes, add the thinly sliced pork tenderloin. Stir to separate the slices and cook for another 10 minutes.
4. Season the porridge: Stir in the soy sauce, sesame oil, and white pepper. Tip: The sesame oil adds a nutty depth, so don’t skip it!
5. Incorporate the century egg: Gently fold in the chopped century egg and julienned ginger. Cook for another 5 minutes to let the flavors meld.
6. Garnish and serve: Ladle the porridge into bowls and top with sliced green onions. Tip: For an extra kick, add a drizzle of chili oil on top.

The porridge should be silky with the rice grains just starting to break down, offering a comforting backdrop to the rich century egg and tender pork. Serve it with a side of pickled vegetables for a contrasting crunch.

Chinese Egg Pancakes (Jianbing)

Now, let me tell you about these Chinese Egg Pancakes, or Jianbing, that are about to rock your breakfast world. Imagine a crispy, eggy crepe with a hint of spice, all rolled up with some crunchy goodness inside — yeah, it’s as awesome as it sounds.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 1/2 cups water
• 2 large eggs
• 1 tbsp vegetable oil, plus extra for cooking
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp hoisin sauce
• 1 tbsp chili garlic sauce
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 1/2 cup crispy fried wonton strips

Instructions

1. Mix the batter: In a large bowl, whisk together the flour, cornstarch, water, vegetable oil, salt, and black pepper until smooth. Let it rest for 10 minutes to thicken slightly.
2. Heat the pan: Heat a non-stick skillet over medium heat and lightly brush with vegetable oil. The pan is ready when a drop of water sizzles.
3. Cook the pancake: Pour 1/2 cup of batter into the skillet, swirling to spread it thinly. Cook for 2 minutes until the edges lift easily.
4. Add the egg: Crack an egg onto the pancake, spreading it gently over the surface. Sprinkle with scallions and cilantro. Cook for another minute.
5. Flip it: Carefully flip the pancake and cook for 30 seconds. Brush with hoisin and chili garlic sauce, then sprinkle with wonton strips.
6. Roll and serve: Roll the pancake tightly, cut in half, and serve immediately for that perfect crunch.

The texture? Crispy outside, tender inside, with a kick from the sauces. Try wrapping it in parchment paper for a grab-and-go version that’s just as delicious.

Sticky Rice with Chinese Sausage

Ready to dive into a dish that’s as comforting as it is delicious? Let’s talk about making Sticky Rice with Chinese Sausage, a cozy meal that feels like a hug from the inside. It’s simple, satisfying, and packed with flavors that’ll make your taste buds dance.

Ingredients

• 2 cups glutinous rice, soaked in water for at least 4 hours or overnight
• 1 cup Chinese sausage (lap cheong), thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, finely chopped
• 1 tbsp vegetable oil
• 1/2 cup water

Instructions

1. Soak the rice: Ensure your glutinous rice is soaked for at least 4 hours or overnight to get that perfect sticky texture.
2. Prep the sausage: Thinly slice the Chinese sausage to ensure it cooks evenly and infuses the rice with its sweet, savory flavor.
3. Heat the pan: In a large pan or wok, heat 1 tbsp of vegetable oil over medium heat. Tip: A well-heated pan prevents sticking.
4. Cook the sausage: Add the sliced sausage to the pan and cook until it starts to release its oils and slightly caramelize, about 3 minutes.
5. Add the rice: Drain the soaked rice and add it to the pan with the sausage, stirring to combine. Tip: This is where the magic starts, as the rice begins to absorb all those delicious flavors.
6. Season the dish: Pour in the soy sauce, oyster sauce, and sesame oil, stirring well to ensure every grain of rice is coated.
7. Add water and simmer: Add 1/2 cup of water, reduce the heat to low, cover, and let it simmer for 20 minutes. Tip: Resist the urge to peek; letting it steam undisturbed is key to perfect sticky rice.
8. Garnish and serve: Once the rice is tender and sticky, sprinkle with chopped green onions for a fresh contrast to the rich flavors.

The result? A wonderfully sticky and savory rice dish with bits of sweet sausage throughout. Serve it straight from the pan for a family-style meal, or pack it into bowls for a comforting solo dinner. Either way, it’s a dish that promises to satisfy.

Pan-Fried Dumplings (Guotie)

Venture into the world of crispy, juicy delights with these pan-fried dumplings, or as the cool kids in China call them, Guotie. Perfect for when you’re craving something that’s a little bit crunchy, a little bit soft, and a whole lot of delicious.

Ingredients

• 1 lb ground pork (for that juicy filling)
• 2 cups finely chopped cabbage (squeeze out the water, trust me)
• 3 green onions, thinly sliced (green parts only, we’re not savages)
• 2 tbsp soy sauce (the good kind, not the sad, salty water)
• 1 tbsp sesame oil (for that nutty aroma)
• 1 tsp grated ginger (fresh, because powdered ginger is just dust)
• 1 package round dumpling wrappers (about 30, because sharing is optional)
• 2 tbsp vegetable oil (for frying, not for your hair)
• 1/2 cup water (for steaming, not for drinking mid-recipe)

Instructions

1. Mix the filling: In a large bowl, combine ground pork, cabbage, green onions, soy sauce, sesame oil, and ginger. Mix until it’s as uniform as your last attempt at a skincare routine.
2. Fill the wrappers: Place a teaspoon of filling in the center of each wrapper. Wet the edges with water, fold over, and press to seal. Crimp the edges if you’re feeling fancy.
3. Heat the pan: Heat vegetable oil in a non-stick pan over medium-high heat until it shimmers like a disco ball.
4. Fry the dumplings: Place dumplings in the pan, flat side down. Fry for 2-3 minutes until the bottoms are golden brown, like a perfect tan.
5. Steam to perfection: Carefully add water to the pan, cover immediately, and reduce heat to medium. Steam for 8-10 minutes until the water evaporates and the dumplings are cooked through.
6. Crisp them up: Uncover, increase heat to high, and fry for another 1-2 minutes until the bottoms are extra crispy. Listen for the sizzle; it’s the sound of success.

The result? Dumplings with a crispy bottom that gives way to a tender, flavorful filling. Serve them with a side of spicy chili oil for dipping, or go wild and toss them in a salad for a crunchy twist.

Soy Milk and Fried Dough Sticks (Youtiao)

You know those mornings when you’re craving something crispy, a little indulgent, but also want to keep it kinda light? Yeah, me too. That’s where Soy Milk and Fried Dough Sticks (Youtiao) come in – the perfect duo of creamy and crunchy that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp vegetable oil, plus more for frying
• 4 cups unsweetened soy milk, chilled

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
2. Add wet ingredients: Make a well in the center of the dry ingredients, pour in the warm water and 1 tbsp vegetable oil. Stir until a shaggy dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but don’t overdo it.
4. Rest the dough: Place the dough back in the bowl, cover with a damp cloth, and let it rest for 30 minutes. This helps the gluten relax, making the dough easier to roll out.
5. Shape the dough: Roll the dough into a long rectangle about 1/4 inch thick. Cut into 1-inch wide strips, then cut each strip in half lengthwise.
6. Fry to perfection: Heat 2 inches of vegetable oil in a deep pan to 375°F. Fry the dough strips in batches until golden brown and puffed, about 2 minutes per side. Tip: Keep an eye on the temperature; too hot and they’ll burn, too cool and they’ll be greasy.
7. Drain and serve: Remove the fried dough sticks with a slotted spoon and drain on paper towels. Serve immediately with chilled soy milk for dipping or dunking.

The youtiao should be golden and crispy on the outside, with a soft, slightly chewy inside – perfect for tearing apart and dunking into the cool, creamy soy milk. Try pairing them with a drizzle of honey or a sprinkle of cinnamon sugar for a sweet twist.

Shrimp and Chive Dumplings

Ever had one of those days where you’re craving something that’s a little fancy but also totally doable on a weeknight? That’s where these Shrimp and Chive Dumplings come in—packed with flavor, fun to make, and sure to impress even your pickiest eaters.

Ingredients

• 1 cup finely chopped shrimp
• 1/2 cup chopped chives
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1/4 tsp white pepper
• 1 package dumpling wrappers (about 30)
• 1/4 cup water for sealing
• 2 tbsp vegetable oil for frying

Instructions

1. Mix the filling: In a bowl, combine the shrimp, chives, soy sauce, sesame oil, ginger, and white pepper. Mix until everything is evenly distributed.
2. Fill the wrappers: Place a teaspoon of the filling in the center of each dumpling wrapper. Dip your finger in water and run it around the edge of the wrapper to moisten.
3. Fold the dumplings: Fold the wrapper over the filling to create a half-moon shape, pressing the edges together to seal. For a fancy touch, you can crimp the edges with a fork.
4. Heat the pan: Heat the vegetable oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
5. Fry the dumplings: Place the dumplings in the pan, ensuring they’re not touching. Fry for 2-3 minutes until the bottoms are golden brown.
6. Steam to finish: Carefully add 1/4 cup water to the pan, cover immediately, and let the dumplings steam for 5 minutes. This ensures the shrimp cooks through and the wrappers become tender.
7. Serve hot: Remove the lid and let any remaining water evaporate. Serve the dumplings hot with your favorite dipping sauce.

These dumplings are a perfect mix of crispy and tender, with the shrimp and chives shining through in every bite. Try serving them on a platter with a side of spicy mayo for dipping—it’s a game changer.

Congee with Preserved Vegetables

Ever had one of those days where you’re craving something comforting but can’t be bothered to spend hours in the kitchen? That’s where this Congee with Preserved Vegetables comes in—it’s like a warm hug in a bowl, and it’s ridiculously easy to make.

Ingredients

• 1 cup jasmine rice, rinsed until the water runs clear
• 8 cups water
• 1 cup preserved vegetables, chopped
• 2 tbsp sesame oil
• 1 tsp salt
• 2 green onions, thinly sliced
• 1 inch ginger, peeled and minced
• 1 tbsp soy sauce

Instructions

1. Boil the rice: In a large pot, combine the rinsed jasmine rice and water. Bring to a boil over high heat, then reduce to a simmer.
2. Simmer to perfection: Let the rice simmer for about 1 hour, stirring occasionally to prevent sticking, until it reaches a porridge-like consistency. Tip: If it gets too thick, just add a bit more water.
3. Sauté the veggies: While the rice is cooking, heat the sesame oil in a pan over medium heat. Add the preserved vegetables, ginger, and a pinch of salt. Sauté for about 5 minutes until fragrant.
4. Combine and season: Stir the sautéed vegetables into the congee. Add the soy sauce and half of the green onions. Let it cook together for another 5 minutes. Tip: Taste and adjust the seasoning with more soy sauce if needed.
5. Garnish and serve: Ladle the congee into bowls and top with the remaining green onions. Tip: For an extra kick, drizzle with a bit more sesame oil before serving.

This congee is silky smooth with little bursts of salty, tangy preserved vegetables. It’s perfect on its own, but for a heartier meal, top it with a soft-boiled egg or some crispy fried shallots.

Steamed Rice Noodle Rolls (Cheung Fun)

Picture this: you’re craving something silky, smooth, and slightly chewy, and then it hits you — Steamed Rice Noodle Rolls, or as they’re affectionately known, Cheung Fun. It’s like the comfort food you didn’t know you needed until now, and guess what? It’s easier to make at home than you’d think.

Ingredients

• 1 cup rice flour
• 2 tbsp cornstarch
• 1 tbsp tapioca starch
• 1 1/2 cups water
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 cup chopped green onions

Instructions

1. Mix the batter: In a large bowl, whisk together rice flour, cornstarch, tapioca starch, water, salt, and vegetable oil until smooth. Let it rest for 10 minutes to allow the starches to hydrate.
2. Prepare the steamer: Fill a steamer pot with water and bring to a boil over high heat. Lightly oil a steaming tray to prevent sticking.
3. Steam the noodles: Pour a thin layer of batter onto the prepared tray, tilting to spread evenly. Steam for 3 minutes, or until the noodle sheet is translucent and firm to the touch.
4. Roll the noodles: Carefully lift the noodle sheet from the tray and roll it into a log. Repeat with the remaining batter.
5. Add the toppings: Drizzle the rolled noodles with soy sauce and sesame oil, then sprinkle with green onions.

The result? A dish that’s all about texture — those rolls are delightfully slippery with just the right amount of bite. Serve them up with a side of chili oil for an extra kick, or keep it classic with a dab of hoisin sauce. Either way, you’re in for a treat.

Scrambled Eggs with Tomatoes

Just when you think scrambled eggs can’t get any better, along comes this Scrambled Eggs with Tomatoes recipe to prove you wrong. It’s the perfect mix of fluffy eggs and juicy tomatoes, and honestly, it’s a game-changer for your breakfast routine.

Ingredients

• 4 large eggs
• 1 medium tomato, diced (about 1 cup)
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Prep the tomatoes: Dice the tomato into small, bite-sized pieces and set aside.
2. Beat the eggs: In a bowl, crack the eggs, add salt and pepper, and beat until well mixed.
3. Heat the pan: Place a non-stick skillet over medium heat and add the vegetable oil and butter, letting it melt and coat the pan evenly.
4. Cook the tomatoes: Add the diced tomatoes to the pan and sauté for about 2 minutes, until they start to soften but still hold their shape.
5. Add the eggs: Pour the beaten eggs over the tomatoes. Let them sit for a few seconds before gently stirring with a spatula.
6. Scramble to perfection: Continue to stir the eggs occasionally, allowing them to form soft curds. This should take about 3-4 minutes for the perfect fluffy texture.
7. Serve immediately: Once the eggs are just set but still moist, remove from heat and plate. They’ll continue to cook a bit from residual heat, so better slightly under than over.

The eggs come out incredibly fluffy, with the tomatoes adding a sweet, slightly tangy burst in every bite. Try serving this over toast or with a sprinkle of fresh herbs for an extra flavor boost.

Savory Tofu Pudding (Douhua)

Mmm, have you ever tried tofu pudding, or as it’s lovingly called in Chinese, Douhua? It’s this silky, savory dream that’s like a hug in a bowl, and today, I’m gonna walk you through making it at home. No fancy chef skills required, just a little patience and a lot of love.

Ingredients

• 1 block (14 oz) silken tofu
• 2 cups chicken or vegetable broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 green onion, finely chopped
• 1 tbsp cilantro, chopped
• 1/2 tsp grated ginger

Instructions

1. Prep the tofu: Gently slide the silken tofu out of its package into a shallow bowl. Be careful—it’s delicate!
2. Heat the broth: In a small pot, warm the chicken or vegetable broth over medium heat until it’s just about to simmer, around 180°F. You’ll see tiny bubbles forming at the edges.
3. Season the broth: Stir in the soy sauce, sesame oil, and white pepper. This is where the magic starts, folks.
4. Pour over tofu: Slowly pour the hot broth over the tofu in the bowl. The heat will gently warm the tofu without breaking it.
5. Garnish and serve: Sprinkle the chopped green onion, cilantro, and grated ginger on top. Dive in with a spoon and enjoy the creamy, savory goodness.

The texture? Imagine the softest cloud you’ve ever eaten, with a savory broth that’s got just the right kick. Try topping it with a drizzle of chili oil for an extra punch, or keep it classic with a sprinkle of fried shallots. Either way, it’s comfort in a bowl.

Fried Rice with Egg and Vegetables

Hey there! Let’s dive into making some seriously delicious Fried Rice with Egg and Vegetables that’ll have you wondering why you ever ordered takeout. It’s all about that perfect mix of fluffy rice, crispy veggies, and that golden egg magic.

Ingredients

• 2 cups cooked white rice, chilled (day-old works best)
• 2 tbsp vegetable oil
• 2 large eggs, beaten
• 1 cup mixed vegetables (peas, carrots, corn), frozen or fresh
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat the pan: Grab a large skillet or wok and heat 1 tbsp of vegetable oil over medium-high heat until shimmering.
2. Scramble the eggs: Pour in the beaten eggs and let them set for about 10 seconds before scrambling. Cook until just set, then remove and set aside.
3. Cook the veggies: Add the remaining 1 tbsp of oil to the pan, toss in the mixed vegetables, and stir-fry for 3-4 minutes until they’re bright and slightly tender.
4. Combine everything: Add the chilled rice to the pan, breaking up any clumps. Stir in the soy sauce, sesame oil, garlic powder, and black pepper, mixing well to coat the rice evenly.
5. Final mix: Return the scrambled eggs to the pan, add the green onions, and give everything a good stir for another 2 minutes until everything is heated through.

And just like that, you’ve got a bowl of fried rice that’s got the perfect balance of savory, slightly sweet, and umami flavors, with bits of egg and veggies in every bite. Try topping it with a fried egg for extra decadence!

Tea Eggs (Marinated Hard-Boiled Eggs)

Tea eggs are like the cool, mysterious cousin of your regular hard-boiled eggs, soaked in a flavorful bath that gives them a marbled look and a taste that’s out of this world. Trust me, once you try these, plain hard-boiled eggs will seem so last season.

Ingredients

• 6 large eggs
• 2 cups water
• 1/2 cup soy sauce
• 2 tbsp black tea leaves (or 2 tea bags)
• 1 star anise
• 1 cinnamon stick
• 1 tsp sugar
• 1/2 tsp salt

Instructions

1. Boil the eggs: Place the eggs in a pot and cover with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer for 10 minutes.
2. Cool and crack: Remove the eggs with a slotted spoon and run under cold water. Gently crack the shells all over with the back of a spoon but don’t peel them.
3. Prepare the marinade: In the same pot, add soy sauce, tea leaves, star anise, cinnamon stick, sugar, and salt to the water. Bring to a boil, then simmer for 5 minutes.
4. Marinate the eggs: Add the cracked eggs back into the pot. Simmer on low heat for 1 hour, then turn off the heat and let them steep for another hour or overnight for deeper flavor.
5. Serve: Peel the eggs to reveal the beautiful marbled pattern. Serve them whole, halved, or sliced over rice or noodles.

The tea eggs have a firm yet tender texture with a rich, savory flavor that’s slightly sweet and aromatic from the spices. They’re perfect as a snack, in salads, or even as a fancy topping for your ramen.

Steamed Custard Buns (Nai Wong Bao)

These Steamed Custard Buns, or Nai Wong Bao, are like little clouds of happiness that just happen to be stuffed with sweet, creamy custard. Trust me, once you try making them at home, you’ll wonder why you ever bothered with the bakery version.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp active dry yeast
• 1/2 cup warm water (110°F)
• 1/4 cup vegetable oil
• 1/2 tsp salt
• 4 egg yolks
• 1/2 cup evaporated milk
• 1/4 cup cornstarch
• 1/2 cup sugar (for custard)
• 1 tsp vanilla extract

Instructions

1. Activate the yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
2. Mix the dough: In a large bowl, combine flour, sugar, salt, vegetable oil, and the yeast mixture. Knead until smooth, about 10 minutes.
3. Let it rise: Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
4. Make the custard: Whisk together egg yolks, evaporated milk, cornstarch, sugar, and vanilla extract in a saucepan. Cook over low heat, stirring constantly, until thickened, about 10 minutes. Let it cool.
5. Shape the buns: Divide the dough into 12 pieces. Flatten each piece, add a spoonful of custard, and seal tightly.
6. Steam to perfection: Place the buns in a steamer lined with parchment paper. Steam over boiling water for 15 minutes. Tip: Keep the lid slightly ajar to prevent water droplets from falling on the buns.

The buns should be fluffy and light, with a custard center that’s just the right amount of sweet. Serve them warm for the ultimate melt-in-your-mouth experience, or get fancy and drizzle them with a bit of condensed milk for extra decadence.

Chinese Turnip Cakes (Lo Bak Go)

Venturing into the world of dim sum at home? Let’s tackle Chinese Turnip Cakes, or Lo Bak Go, a crispy-on-the-outside, tender-on-the-inside delight that’s easier to make than you’d think. Perfect for breakfast or as a snack, these cakes are a savory dream with a hint of sweetness from the turnips.

Ingredients

• 2 cups grated Chinese turnip (daikon), lightly packed
• 1/2 cup rice flour
• 1/4 cup wheat starch
• 1/2 cup water
• 2 tbsp dried shrimp, soaked and chopped
• 2 Chinese sausages, finely diced
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 tsp sugar

Instructions

1. Prep the turnip: Grate the Chinese turnip and squeeze out excess water gently; you want it moist but not soggy.
2. Mix dry ingredients: In a bowl, combine rice flour, wheat starch, salt, white pepper, and sugar.
3. Cook the fillings: Heat 1 tbsp oil in a pan over medium heat, sauté sausages and shrimp until fragrant, about 2 minutes.
4. Combine everything: Add the turnip to the pan with the fillings, stir in the dry ingredients and water, mixing until a thick batter forms.
5. Steam the cake: Pour the batter into a greased 7-inch round pan, smooth the top, and steam over high heat for 40 minutes.
6. Cool and slice: Let the cake cool completely, then slice into pieces. For extra crispiness, pan-fry slices in 1 tbsp oil until golden on both sides.

These turnip cakes are a textural wonder—crispy edges giving way to a soft, flavorful center. Serve them with a drizzle of hoisin sauce or a side of chili oil for an extra kick. Perfect for impressing at brunch or satisfying those late-night cravings!

Wonton Soup with Noodles

Mmm, there’s nothing like a steaming bowl of wonton soup with noodles to make you feel all warm and fuzzy inside, especially when it’s as easy to whip up as this one. Let’s dive into making this comfort food classic that’s sure to impress even your pickiest eaters.

Ingredients

• 1 pack of wonton wrappers (about 50 pieces)
• 1/2 lb ground pork
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 4 cups chicken broth
• 2 cups water
• 200g fresh egg noodles
• 1 cup baby spinach leaves
• Salt to taste

Instructions

1. Mix the filling: In a bowl, combine ground pork, green onions, soy sauce, sesame oil, and grated ginger. Mix until well combined.
2. Fill the wontons: Place a small spoonful of the pork mixture in the center of each wonton wrapper. Wet the edges with water, fold into a triangle, and press to seal. Tip: Don’t overfill to prevent bursting.
3. Boil the broth: In a large pot, bring chicken broth and water to a boil over high heat.
4. Cook the wontons: Gently add wontons to the boiling broth. Reduce heat to medium and simmer for 5 minutes, or until wontons float to the top.
5. Add the noodles: Stir in the fresh egg noodles and cook for another 3 minutes, or until noodles are tender. Tip: Keep an eye on the noodles to avoid overcooking.
6. Finish with greens: Add baby spinach leaves and cook for 1 minute until just wilted. Season with salt if needed.

The soup is a delightful mix of tender wontons, slurp-worthy noodles, and fresh spinach in a savory broth that’s just begging for a sprinkle of extra green onions on top. Serve it with a side of chili oil for those who like a little kick.

Sweet Red Bean Pancakes

These sweet red bean pancakes are the perfect treat when you’re craving something a little different for breakfast or dessert. Trust me, they’re easier to make than you think and totally worth the effort.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 1 large egg
• 1 tbsp melted butter
• 1/2 cup sweet red bean paste
• 1 tbsp vegetable oil for cooking

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add wet ingredients: Pour in the milk, egg, and melted butter into the dry ingredients. Stir until the batter is smooth with no lumps.
3. Heat the pan: Place a non-stick skillet over medium heat and add a little vegetable oil, just enough to coat the bottom.
4. Cook the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. Add the filling: Spread a tablespoon of sweet red bean paste on one half of each pancake while still warm, then fold over to create a half-moon shape.
6. Serve warm: Enjoy these pancakes warm for the best texture and flavor. They’re perfectly sweet with a creamy center and a slightly crispy edge.

These pancakes have a delightful contrast between the fluffy exterior and the rich, sweet filling. Try drizzling a little honey on top or serving with a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

With these 18 flavorful Chinese breakfast recipes, you can bring authentic tastes straight to your kitchen! Whether you’re craving savory congee, fluffy bao, or crispy scallion pancakes, there’s something here for everyone. Give these dishes a try, and let us know which one is your favorite in the comments below. Loved this roundup? Share it on Pinterest so others can enjoy these delicious morning meals too!