Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Recipe Roundup
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Recipe Roundup
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - May 10, 2020
  • - 1:18 pm

Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe)

📖 TABLE OF CONTENTS show
HOW TO MAKE THESE CHINESE STUFFED PANCAKES
THE DOUGH
Divided the dough then rolled out into wrappers:
Adding the pancake filling into each wrapper
COOKING THE STUFFED PANCAKES
These stuffed savoury pancakes are best eaten with your hands and bitten like a sandwich.
These can also be made in advanced, refrigerated or frozen, and then just reheated when ready-to eat!
OTHER CHINESE RECIPES YOU MIGHT ENJOY:
Are you looking for more delicious, vegan recipes?
Chinese-Style Savoury Stuffed Breakfast Pancakes
Equipment
Ingredients US CustomaryMetric 1x2x3x
Dough
Filling
Tofu
Veggies Mix
For cooking
Instructions
For the Dough
Filling
Making the wrappers
Cooking the pancakes
WATCH Video
Notes
NUTRITIONAL INFO
You can Pin these Images:

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video

These are Chinese-Style Savoury Breakfast Pancakes filled with a mix of scrambled tofu and veggies!

HOW TO MAKE THESE CHINESE STUFFED PANCAKES

These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough before being pan-fried until golden brown.

THE DOUGH

Making fresh dough for the wrappers makes all the difference since they’re very pliable and you can really stuff them with A LOT of filling without them breaking apart.

Divided the dough then rolled out into wrappers:

I use a small rolling bin to roll the wrappers for the pancakes. No need to worry about them not being perfectly round!

Adding the pancake filling into each wrapper

The Chinese pancake filling is made of tofu with some veggies.

You can check out the recipe and the full step-by-step recipe video below to see how to make these stuffed pancakes from scratch!

COOKING THE STUFFED PANCAKES

These stuffed savoury pancakes are best eaten with your hands and bitten like a sandwich.

They’re perfect for breakfast but also for any time of the day, actually!

These can also be made in advanced, refrigerated or frozen, and then just reheated when ready-to eat!

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

OTHER CHINESE RECIPES YOU MIGHT ENJOY:

  • Chinese Green Bean and Mushroom Stir-Fry
  • Crispy Wontons
  • Vegetable Dumplings
  • Chinese Chive Pies
  • Pan-Fried Cabbage and Noodle Buns
  • Wontons in Chili Broth
  • Scallion and Sesame Buns

Are you looking for more delicious, vegan recipes?

 Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?

Find out more about my reforestation initiatives here.

Chinese-Style Savoury Stuffed Breakfast Pancakes

Jeeca
5 from 8 votes
Pancakes filled with a mix of scrambled tofu and veggies! These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough and pan-fried. These can be made beforehand and stored to be enjoyed anytime!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 1 hour hr
Cook Time 30 minutes mins
Dough rest time 1 hour hr
Total Time 2 hours hrs 30 minutes mins
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Chinese
Servings 8 pancakes
Calories 119 kcal

Equipment

  • Rolling pin (I use a dumpling rolling pin)

Ingredients
 
 

Dough

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

Filling

Tofu

  • 1 lb extra firm tofu
  • 1 tsp turmeric powder
  • 3/4 tsp black salt or regular salt

Veggies Mix

  • 1 cup finely shredded carrots
  • 1 cup chopepd 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

For cooking

  • 1 tbsp neutral oil , for 2 pancakes
  • 1 tbsp water , for each pancake

Instructions
 

For the Dough

  • Add in the flour and salt into a mixing bowl. Mix.
  • Create a well in the center of the bowl and pour in the warm water.
  • Use a wooden spoon or spatula to mix the flour and water. Once the dough starts to come together, add in 1 tsp of oil.
  • Use your hands to mix the bits of dough. You can also use a stand mixer if you have one. Knead together for several minutes. If the dough is a bit dry, add a splash of water.
  • Keep kneading until you have a smooth ball of dough.
  • Shape the dough into a ball, then place it in a bowl.
  • Cover it with a damp towel and let it rest for 30 minutes.

Filling

  • Drain excess liquid from your tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. Mash the tofu afterwards then set aside.
  • Heat a pan. Add in 2 tbsp sesame or other oil. When the oil is hot, add in the scallions, bell peppers, and carrots. Season with some salt, sesame seeds, and chinese 5 spice (optional). Cook over medium high heat for 4-5 minutes until the carrots are tender. Add in a bit more sesame oil. Adjust seasoning based on desired taste.
  • In the same pan, add in the tofu. Mix in turmeric and black salt or other salt. Mix until well incorporated and tofu is yellow. Leave to cook for a few minutes until excess water from the tofu has evaporated. Turn off heat and then mix the tofu and carrot mix together.
  • Leave filling to cool while you prepare the wrappers.

Making the wrappers

  • You can watch the video below to see a complete step-by-step on how to make the wrappers.
  • Add some flour on your work surface. Take the dough out of the bowl and knead it a few times.
  • Punch hole in the middle of the dough and then create a donut shape. Slowly stretch.
  • Slice the dough into 8 pieces. Roll or shape each piece of dough into a ball. Cover the dough with a towel to prevent from drying while you work on one at a time.
  • To make a wrapper, press down on the ball of dough and lightly flatten it over the surface. Sprinkle a little flour on top and lightly coat your rolling pin with some flour as well.
  • While holding both ends of the rolling pin, roll out the dough by moving the pin forward and backward. Rotate the dough 90 degrees and repeat the movement.
  • Continue to roll out the dough until you have a wrapper that’s around 5-5 ½ inches in diameter. If you can’t make them into a perfectly round shape, that’s okay! Mine weren’t perfect but I was still able to properly fold these together. It really takes some time and practice to get a hang of making wrappers.
  • Place the rolled out wrappers on a tray and cover with a dry towel to prevent them from drying out. Roll out the rest of the dough.
  • Take a rolled out piece of wrapper and place around 1/3-1/2 cup of filling into the center.
  • Crease the edges and pinch with your fingers. Twist to seal and then carefully press it down to flatten. See video for a visual guide. Afterwards, place back the pancake on the tray and cover with a dry towel to prevent it from drying out. Repeat for the rest of the wrappers.

Cooking the pancakes

  • Heat a pan (with a lid), add in 1 tbsp of oil (for every 2 pancakes). When hot, add in the pancakes and lightly press down. Leave to cook over medium heat for 4-5 minutes until it has a golden brown crust. Flip over and leave to cook for another 4-5 until golden brown.
  • Prepare the lid of your pan. Using the lid as protection, carefully pour 2 tbsp of water (1 tbsp for each pancake) into the pan and then immediately cover to prevent it from splashing due to the heat.
  • Leave to cook in the steam, until the water has evaporated, around 5-6 minutes. Take out the pies and repeat this step for the remaining ones. Enjoy while hot! See storage tips in the notes below.

WATCH Video

Notes

Refrigerator: Place the cooked pancakes in an air-tight container and refrigerate for up to 5 days. To reheat, you can pan fry them again with a splash of water or oven-toast in low heat.
Freezer: You can freeze the cooked pancakes for months (longest I’ve done is 2) and then just reheat from frozen by pan-frying. Cook with a splash of water and then cover to cook in steam.

NUTRITIONAL INFO

Calories: 119kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 582mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can Pin these Images:

This Post Has 8 Comments

  1. Britany March 10, 2022 Reply

    5 stars
    I would give 6 stars if I could. This was my first recipe I’ve ever made with tofu, as I was skeptical of trying tofu after my school gave me raw cubes from a package to eat. When I took a bite of this, I said “This tastes too good to be healthy!” Wow. Will definitely be trying more recipes from this site!

    1. Jeeca March 10, 2022 Reply

      Ahh this makes me so happy. Thanks so much Britany, really happy you liked it!

  2. Brenda April 4, 2022 Reply

    5 stars
    I substituted 1/2 cup shredded beet for 1/2 cup of carrot and freshly grated ginger. Great recipe

    1. Jeeca April 6, 2022 Reply

      Glad you like it! Thanks Brenda ◡̈

  3. Jillian October 25, 2022 Reply

    5 stars
    I’ve wanted to make these for a while and they are SOOO delicious! I used some dried shiitake (rehydrated) instead of the red pepper but otherwise kept to the recipe, including using black salt and five spice. I’m really impressed by how flavorful they are with just a few seasonings! Thanks for such a yummy recipe. I’ll definitely make these again!

    1. Jeeca October 25, 2022 Reply

      Thanks Jillian! Happy you enjoyed these! And thanks for leaving a review. Appreciate it a lot ◡̈

  4. Bianca January 17, 2023 Reply

    5 stars
    Delicious recipe and so well explained. Really haooy with how well these turned out. Thank you!

    1. Jeeca January 17, 2023 Reply

      Thank you so much Bianca! Hope you enjoyed it! ◡̈

5 from 8 votes (4 ratings without comment)

Leave a Reply Cancel reply

Recipe Rating




The Foodie Takes Flight Photo

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
Prev3 Tasty & Budget-Friendly Pasta Recipes (Vegan)
Vegan Pancake Cereal Recipe (Vegan Version of TikTok Recipe)Next

Latest Recipes

silken tofu topped with shallot garlic oil, crispy shallots, sliced scallions, chili oil, and sesame seeds

Cold Tofu with Shallot Garlic Oil

GET THE RECIPE »
A bowl of shallot oil noodles topped with crispy fried shallots, scallions, and sesame seeds

10-Minute Shallot Oil Noodles with Crispy Shallots

GET THE RECIPE »
Golden brown crispy fried shallots in a bowl

How to Make Crispy Fried Shallots

GET THE RECIPE »
Crispy golden tofu cubes coated in a glossy soy citrus glaze, served with rice and garnished with fried curry leaves.

Crispy Tofu with Soy Citrus Glaze

GET THE RECIPE »
Pita bread topped with lettuce, tomato, crispy tofu, mushrooms, and a spoonful of pesto mayo

Zesty Tofu and Mushroom Wraps with Pesto Mayo

GET THE RECIPE »
Ultimate vegan udon guide and recipes

Ultimate Vegan Udon Guide & Recipes

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.