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
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