·5/19/2026
from
# Chao Ge Da — Beijing Fried Dough Pellets
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**Ingredients**
- All-purpose flour
- Pork belly, cut into small cubes
- Fresh cucumber, julienned
- Eggs, beaten
- Yellow bean paste (黄豆酱)
- Garlic
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Mix the flour with water into a stiff dough, then pinch and roll it into small rough pellets — roughly the size of a chickpea. No precision needed. The irregular edges are what help them pick up the sauce later.
Boil a large pot of water and cook the pellets until they float and turn slightly translucent. Drain them and spread out on a tray to cool. This step matters: the surface needs to dry out before hitting the wok, or they'll steam instead of fry.
Render the pork belly cubes in a dry wok over high heat until the fat runs and the edges brown. Add the dough pellets and stir-fry until they start to color and a few edges go crisp. Add the yellow bean paste and toss until everything is coated and the pellets turn deep amber.
Pour in the beaten egg, fold quickly — it should set in under a minute, wrapping around the pellets in thin golden layers.
Throw in the cucumber julienne at the very end, just long enough to warm through. The green should still be bright when it hits the bowl.
Eat immediately.
---
**Ingredients**
- All-purpose flour
- Pork belly, cut into small cubes
- Fresh cucumber, julienned
- Eggs, beaten
- Yellow bean paste (黄豆酱)
- Garlic
---
Mix the flour with water into a stiff dough, then pinch and roll it into small rough pellets — roughly the size of a chickpea. No precision needed. The irregular edges are what help them pick up the sauce later.
Boil a large pot of water and cook the pellets until they float and turn slightly translucent. Drain them and spread out on a tray to cool. This step matters: the surface needs to dry out before hitting the wok, or they'll steam instead of fry.
Render the pork belly cubes in a dry wok over high heat until the fat runs and the edges brown. Add the dough pellets and stir-fry until they start to color and a few edges go crisp. Add the yellow bean paste and toss until everything is coated and the pellets turn deep amber.
Pour in the beaten egg, fold quickly — it should set in under a minute, wrapping around the pellets in thin golden layers.
Throw in the cucumber julienne at the very end, just long enough to warm through. The green should still be bright when it hits the bowl.
Eat immediately.
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