Chinese-Style Savory Stuffed Breakfast Pancakes Recipe

Introduction

These Chinese-Style Savoury Stuffed Breakfast Pancakes are a delightful way to start your day. Filled with a flavorful tofu and vegetable mix, they are crispy on the outside and tender inside. Perfect for a hearty breakfast or a satisfying snack.

Ingredients

• 2 cups all-purpose flour
• 3/4 tsp salt
• 3/4 cup warm water, plus 1 tbsp water per pancake
• 1 tsp neutral oil
• 1 lb extra firm tofu
• 1 tsp turmeric powder
• 3/4 tsp black salt (or regular salt)
• 1 cup finely shredded carrots
• 1 cup chopped scallions
• 1/2 cup diced red bell peppers
• 1/2 tsp salt
• 1/4 tsp 5 spice powder (optional but highly recommended)
• 1 tsp roasted sesame seeds
• 1 tbsp toasted sesame oil (for the vegetable mix)
• Sesame oil or other oil (for cooking)
• 1 tbsp neutral oil (for every 2 pancakes)

Instructions

1. Step 1: In a mixing bowl, combine the flour and 3/4 tsp salt. Create a well in the center and slowly pour in the warm water while mixing with a wooden spoon or spatula.
2. Step 2: Once the dough starts to come together, add 1 tsp neutral oil. Knead the dough by hand or with a stand mixer until smooth and elastic, adding a splash of water if it feels dry.
3. Step 3: Shape the dough into a ball, place it in a bowl, cover with a damp towel, and let it rest for 30 minutes.
4. Step 4: Drain excess liquid from the tofu by wrapping it in a towel and pressing it gently. Mash the tofu and set aside.
5. Step 5: Heat a pan with 2 tbsp sesame or other oil. Add scallions, bell peppers, and carrots. Season with 1/2 tsp salt, sesame seeds, and 5 spice powder if using. Cook over medium-high heat for 4-5 minutes until carrots are tender. Add toasted sesame oil and adjust seasoning.
6. Step 6: In the same pan, add the mashed tofu. Stir in turmeric powder and black salt. Cook until excess moisture evaporates, then turn off the heat and mix the tofu with the vegetable mixture. Allow to cool.
7. Step 7: Flour your work surface. Knead the rested dough briefly, then create a donut shape and gently stretch it. Slice into 8 pieces and roll each into a ball. Cover with a towel to prevent drying.
8. Step 8: To form wrappers, press and flatten each dough ball. Lightly flour the dough and rolling pin. Roll out each piece into a 5 to 5 ½ inch diameter circle. Place finished wrappers on a tray and cover to prevent drying.
9. Step 9: Place 1/3 to 1/2 cup of filling in the center of each wrapper. Pinch and twist the edges to seal, then gently press down to flatten. Cover again with a towel.
10. Step 10: Heat a pan with a lid over medium heat. Add 1 tbsp oil for every 2 pancakes. When hot, cook the pancakes, pressing gently, for 4-5 minutes until golden brown. Flip and cook the other side for 4-5 minutes.
11. Step 11: Carefully pour 2 tbsp water (1 tbsp per pancake) into the pan, cover immediately to steam and cook for 5-6 minutes until the water has evaporated.
12. Step 12: Remove the pancakes and serve hot. Repeat the cooking and steaming process for remaining pancakes.

Tips & Variations

• Press tofu overnight for firmer texture and less moisture.
• Feel free to swap in other vegetables like cabbage or mushrooms for variety.
• Adjust the level of five-spice powder or omit it if you prefer a milder flavor.
• Use a non-stick pan for easier cooking and less oil absorption.
• If dough is sticky, dust hands and surface lightly with flour while shaping.

Storage

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them over medium heat until warmed through and crispy again, or heat in a steamer to retain softness. Avoid microwaving if possible to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Wrap it tightly and refrigerate. Allow it to come to room temperature before rolling out.

What can I substitute for tofu in the filling?

You can use cooked minced chicken, pork, or mushrooms for a different protein option. Adjust seasoning accordingly to complement your choice.

Chinese-Style Savory Stuffed Breakfast Pancakes Recipe

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★★★★★

4.8 from 119 reviews

• Author: Rafael
• Total Time: 1 hour 10 minutes
• Yield: 8 pancakes 1x
• Diet: Vegetarian

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Description

These Chinese-Style Savoury Stuffed Breakfast Pancakes combine a tender, handmade flour wrapper with a flavorful filling of turmeric-seasoned tofu and sautéed vegetables. Perfect for a hearty and healthy morning meal or snack, these pancakes are pan-fried to a crisp golden brown, then steamed to finish, resulting in a deliciously moist and savory breakfast treat.

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Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 3/4 tsp salt
• 3/4 cup warm water, plus 1 tbsp water if needed
• 1 tsp neutral oil

Filling

• 1 lb extra firm tofu
• 1 tsp turmeric powder
• 3/4 tsp black salt (or regular salt)
• 1 cup finely shredded carrots
• 1 cup chopped scallions
• 1/2 cup diced red bell peppers
• 1/2 tsp salt
• 1/4 tsp 5 spice powder (optional but highly recommended)
• 1 tsp roasted sesame seeds
• 1 tbsp toasted sesame oil (for the vegetable mix)

For Cooking

• Sesame oil or other oil for cooking
• 1 tbsp neutral oil (for every 2 pancakes)
• 1 tbsp water (for each pancake)

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Instructions

1. Make the Dough: In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the warm water. Stir with a wooden spoon or spatula to begin combining the ingredients. Add 1 tsp of neutral oil and knead the dough by hand or using a stand mixer until smooth, adding a splash of water if it’s too dry. Shape into a ball, cover with a damp towel, and let rest for 30 minutes.
2. Prepare the Filling: Drain the tofu by wrapping it in a towel and applying pressure to remove excess liquid. Mash the tofu and set aside. Heat a pan over medium-high heat and add 2 tbsp sesame or neutral oil. Sauté scallions, diced red bell peppers, and shredded carrots with salt, roasted sesame seeds, and optional Chinese 5-spice powder for 4-5 minutes until carrots are tender. Add a drizzle of toasted sesame oil, adjust seasoning, then add mashed tofu along with turmeric powder and black salt. Cook until excess tofu moisture evaporates, then turn off heat and combine tofu with vegetable mixture. Let the filling cool.
3. Shape the Wrappers: Lightly flour your work surface and knead the rested dough a few times. Form into a donut shape and stretch, then slice into 8 equal pieces. Roll each piece into a ball and cover with a towel to prevent drying. Flatten each ball and roll out into a roughly 5 to 5 ½ inch diameter circle using a floured rolling pin. Stack the wrappers on a tray and cover with a dry towel.
4. Assemble the Pancakes: Place 1/3 to 1/2 cup of the cooled filling in the center of each wrapper. Pinch and crease the edges, twisting to seal the filling inside, then gently press the stuffed pancake flat. Place on a tray and cover with a towel to prevent drying. Repeat with remaining dough and filling.
5. Cook the Pancakes: Heat a pan with a lid over medium heat and add 1 tbsp neutral or sesame oil for every 2 pancakes. When hot, add the stuffed pancakes and press lightly. Cook for 4-5 minutes until golden brown on the bottom, then flip and cook another 4-5 minutes until golden on the other side. Using the pan lid as protection, carefully pour 2 tbsp water (1 tbsp per pancake) into the pan and immediately cover. Steam the pancakes until the water evaporates, about 5-6 minutes. Remove and repeat with remaining pancakes. Serve hot.

Notes

• Ensure tofu is well drained to avoid soggy filling.
• Kneading the dough thoroughly and resting it ensures a smooth, elastic wrapper that’s easier to roll out.
• Adjust seasoning of the filling to your taste, especially the salt and five spice powder for authentic flavor.
• If desired, you can substitute vegetables in the filling based on what is available.
• Cook pancakes in batches to avoid overcrowding the pan for even cooking.
• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; reheat them in a pan with a little oil to restore crispness.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Chinese

Keywords: Chinese breakfast pancakes, stuffed savory pancakes, tofu pancakes, vegetarian Chinese recipe, savory breakfast, pan-fried pancakes, homemade dough