Chinese-Style Savoury Stuffed Breakfast Pancakes Recipe

Introduction

These Chinese-Style Savoury Stuffed Breakfast Pancakes combine fluffy dough with a flavorful tofu and vegetable filling, perfect for a satisfying morning meal. Crispy on the outside and tender inside, they offer a delicious way to start your day with something homemade and nourishing.

Ingredients

• 2 cups all-purpose flour
• 3/4 tsp salt
• 3/4 cup warm water, plus 1 tbsp water
• 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 2 pancakes)
• 1 tbsp water (for each pancake)

Instructions

1. Step 1: In a mixing bowl, combine the flour and 3/4 tsp salt. Create a well in the center and pour in 3/4 cup warm water. Mix with a wooden spoon or spatula until the dough begins to come together, then add 1 tsp neutral oil.
2. Step 2: Knead the dough by hand or with a stand mixer for several minutes until smooth, adding a splash of water if too dry. Shape into a ball, cover with a damp towel, and let rest for 30 minutes.
3. Step 3: Press excess liquid from tofu using a towel and heavy object, then mash it and set aside.
4. Step 4: Heat 2 tbsp sesame or neutral oil in a pan over medium-high heat. Add scallions, bell peppers, and carrots. Season with 1/2 tsp salt, roasted sesame seeds, and optional 5 spice. Cook 4-5 minutes until carrots soften, then add toasted sesame oil and adjust seasoning.
5. Step 5: Add mashed tofu to the pan. Stir in turmeric and black salt until tofu is evenly yellow and heated through. Cook until excess water evaporates. Turn off heat and mix tofu with the cooked vegetables. Let the filling cool.
6. Step 6: On a floured surface, knead the rested dough briefly. Poke a hole in the center, stretch into a donut shape, and slice into 8 pieces. Shape each piece into a ball and cover with a towel to prevent drying.
7. Step 7: Flatten each dough ball with your hand, dust with flour, and roll out into a 5 to 5½ inch diameter wrapper. Place rolled wrappers on a tray and cover to prevent drying.
8. Step 8: Place 1/3 to 1/2 cup of filling in the center of each wrapper. Pinch the edges, twist to seal, then gently flatten the stuffed pancake. Cover again with a towel.
9. Step 9: Heat a pan with a lid and add 1 tbsp oil for every 2 pancakes. When hot, place the pancakes in and press lightly. Cook over medium heat 4-5 minutes until golden brown, then flip and cook another 4-5 minutes.
10. Step 10: Carefully add 2 tbsp water (1 tbsp per pancake) to the pan using the lid as a shield, then immediately cover to steam. Cook for 5-6 minutes until water evaporates. Remove and serve hot. Repeat with remaining pancakes.

Tips & Variations

• Pressing tofu thoroughly ensures the filling is not watery and holds together well.
• Add finely chopped mushrooms or cooked minced meat to the filling for extra flavor.
• Use regular salt if black salt is unavailable, though black salt adds a unique taste.
• If you don’t have five-spice powder, try a pinch of ground cinnamon and star anise as a substitute.
• Practice rolling the wrappers to get more even circles, but irregular shapes work fine—just be careful sealing.

Storage

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of oil to crisp them up again. You can also freeze cooked pancakes; thaw overnight in the fridge and reheat in a pan.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made a day in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before rolling.

What can I use instead of tofu?

You can substitute with other plant-based proteins like tempeh or finely chopped cooked chicken or pork if you prefer a non-vegetarian filling.

Chinese-Style Savoury Stuffed Breakfast Pancakes Recipe

---

★★★★★

4.7 from 134 reviews

• Author: lilan
• Total Time: 1 hour 5 minutes
• Yield: 8 stuffed pancakes 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

These Chinese-Style Savoury Stuffed Breakfast Pancakes feature thin, hand-rolled dough wrappers filled with a flavorful mix of turmeric-seasoned tofu, shredded carrots, scallions, and bell peppers. Pan-fried to a crisp golden brown and then steamed to perfection, these pancakes offer a delightful combination of crispy exterior and savory, tender filling, perfect for a nourishing breakfast or snack.

---

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 3/4 tsp salt
• 3/4 cup warm water, plus 1 tbsp water (as 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)

---

Instructions

1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the warm water. Mix with a wooden spoon or spatula until the dough starts to come together, then add 1 teaspoon of neutral oil. Knead the dough with your hands or a stand mixer for several minutes, adding a splash of water if it’s dry, until you form a smooth ball. Shape into a ball, place in a bowl, cover with a damp towel, and let it rest for 30 minutes.
2. Make the Filling: Drain excess liquid from the tofu by wrapping it in a towel and pressing gently. Mash the tofu and set aside. Heat a pan and add 2 tablespoons of sesame or neutral oil. Sauté the scallions, diced red bell peppers, and shredded carrots, seasoning with salt, roasted sesame seeds, and optional Chinese five-spice powder. Cook over medium-high heat for 4-5 minutes until the vegetables are tender, then add a bit more sesame oil and adjust seasoning to taste. Add the mashed tofu to the pan, mix in turmeric powder and black salt, cook until excess moisture evaporates, then combine with the vegetable mixture. Turn off heat and let the filling cool.
3. Shape the Wrappers: On a floured surface, knead the rested dough briefly. Punch a hole in the center to create a donut shape and stretch it slowly. Slice the dough into 8 equal pieces. Roll each piece into a ball and cover them with a towel to prevent drying. To make each wrapper, press down each ball and lightly flatten it. Sprinkle flour on top and on your rolling pin, then roll out each ball into a circle about 5-5 ½ inches in diameter, rotating the dough to maintain shape. Place rolled wrappers on a tray and cover with a dry towel.
4. Assemble the Pancakes: Place about 1/3 to 1/2 cup of the tofu and vegetable filling in the center of each wrapper. Fold the edges over the filling, pinch and twist to seal completely, then gently press the stuffed pancake down flat. Place on a tray and cover with a dry towel. Repeat with remaining wrappers and filling.
5. Cook the Pancakes: Heat a pan with a lid over medium heat and add 1 tablespoon of oil for every two pancakes. When the oil is hot, add the pancakes and lightly press them down. Cook for 4-5 minutes until the bottom develops a golden brown crust. Flip and cook the other side for another 4-5 minutes until golden. Carefully pour 2 tablespoons of water (1 tablespoon per pancake) into the pan, cover immediately with the lid to create steam, and cook for 5-6 minutes until the water has evaporated and the pancakes are cooked through. Remove and repeat for remaining pancakes. Serve hot and enjoy!

Notes

• Ensure tofu is well-pressed and drained to avoid excess moisture in the filling.
• Use black salt for a more authentic sulfurous flavor reminiscent of eggs, but regular salt works fine.
• If the dough is too sticky or dry, adjust with a little flour or water as needed during kneading.
• The wrappers do not need to be perfectly round; slight irregularities won’t affect the final taste.
• Store leftover pancakes in an airtight container in the fridge for up to 3 days; reheat in a pan or covered skillet with a little water to soften.
• You can freeze uncooked stuffed pancakes by placing them on parchment-lined trays, freezing until firm, then transferring to freezer bags for up to 1 month.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Chinese

Keywords: Chinese stuffed pancakes, savory tofu pancakes, breakfast pancakes, vegan Chinese recipe, homemade pancakes, tofu filling, Chinese breakfast