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Golden puffy Chinese egg puffs with scallion and carrot piled in a bowl

Chinese Egg Puffs (Ji Dan Pao Pao): Fluffy Fried Breakfast Bites

Lin
Chinese egg puffs (ji dan pao pao): a rested yeast-egg batter, studded with scallion and carrot, fried into soft golden pillows in minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Chinese
Servings 4 servings
Calories 210 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Heavy pot or wok
  • Deep-fry thermometer
  • Chopsticks
  • Slotted Spoon

Ingredients
  

For the Egg Puff Batter

  • 2.5 cups all-purpose flour
  • 1 tsp fine salt
  • 0.66 tsp granulated sugar
  • 1 tsp instant yeast
  • 2 large eggs
  • 1.25 cups warm water (100 to 110°F / 38 to 43°C)
  • 2 scallions, finely chopped
  • 1 small carrot, peeled and finely diced
  • 2 cups neutral oil for frying canola, peanut, or soybean

Instructions
 

  • Whisk 2 1/2 cups (300 g) flour with 1 tsp (5 g) salt, 2/3 tsp (3 g) sugar, and 1 tsp (3 g) yeast, then add 2 eggs and 1 1/4 cups (280 ml) warm water.
    Whisk flour salt sugar and yeast in a bowl then add eggs and warm water
  • Whisk to a smooth batter, cover, and rest for about 20 minutes.
    Whisk the batter until smooth then cover and rest for about 20 minutes
  • Chop 2 scallions and 1 small carrot into tiny dice while the batter rests.
    Chop the scallions finely and dice the carrot into tiny pieces
  • Check that the rested batter shows a honeycomb of bubbles, then stir in the carrot and scallion.
    Check the rested batter for a honeycomb of bubbles then add carrot and scallion
  • Fold just until the vegetables are evenly mixed, without deflating the batter.
    Fold the carrot and scallion through the batter until evenly mixed
  • Heat oil to 340°F (170°C). Scoop up batter with one chopstick and push it into the oil with another; fry each puff until it floats and turns deep golden, 2 to 3 minutes per batch.
    Drop spoonfuls of batter into hot oil where they float up and turn golden
  • Drain the golden puffs on paper towels or a wire rack.
    Drain the fried golden egg puffs on paper towels
  • Serve warm, still crisp-edged and pillowy inside.
    A hand reaching for warm egg puffs from a full plate

Notes

Tips: Keep the oil at 340°F (170°C). A chopstick that bubbles steadily means it is ready. Do not overmix after the rest. Serve within an hour for the best texture.
Food Safety: Fry in small batches so the oil temperature stays steady. Reheat leftovers to piping hot; do not keep fried puffs at room temperature longer than 1 day.
Allergen Notice: Contains gluten and egg.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Keyword chinese egg puffs, chinese fried dough, egg puffs, ji dan pao pao, scallion fritters