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
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!
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 4 Comments
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!
Ahh this makes me so happy. Thanks so much Britany, really happy you liked it!
I substituted 1/2 cup shredded beet for 1/2 cup of carrot and freshly grated ginger. Great recipe
Glad you like it! Thanks Brenda ◡̈