Chinese-Style Savoury Stuffed Breakfast Pancakes
These quick and hearty Chinese-style savoury stuffed breakfast pancakes are crispy outside with a savoury tofu and veggie filling, ready in under 30 minutes.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 3/4 tsp salt for the dough
- 3/4 cup warm water
- 1 tsp neutral oil for the dough
Filling Ingredients
- 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 pepper
- 1/2 tsp salt for the vegetable mix
- 1/4 tsp 5 spice powder optional but highly recommended
- 1 tsp roasted sesame seeds
- 1 tbsp toasted sesame oil for the vegetable mix
- 1 tbsp neutral oil for cooking
- 1 tbsp water for each pancake
Instructions
Dough Preparation
- Mix 2 cups flour + 3/4 tsp salt in a bowl.
- Add 3/4 cup warm water + 1 tsp neutral oil and stir until a shaggy dough forms.
- Knead for 3–4 minutes until smooth and let rest for 10 minutes, covered.
Filling Preparation
- Crumble 1 lb extra firm tofu into a bowl.
- Add 1 tsp turmeric and 3/4 tsp black salt (or regular salt). Toss to color and flavor.
- Stir in 1 cup shredded carrots, 1 cup chopped scallions, 1/2 cup diced red bell pepper, 1/2 tsp salt, 1/4 tsp 5-spice (optional), 1 tsp roasted sesame seeds, and 1 tbsp toasted sesame oil. Mix and taste; adjust salt.
Making the Wrappers
- Divide rested dough into 4 equal balls for 4 pancakes (or more, smaller).
- Roll each ball into a 6–7" round, then spread 1/4–1/3 of the filling in a thin layer across the center, leaving edges free.
- Fold and press edges to seal, then gently flatten to a 7–8" pancake using a rolling pin or your palms.
- Add 1 tbsp water to patch any cracks.
Cooking the Pancakes
- Heat a nonstick skillet over medium and add a thin film of sesame oil or neutral oil (about 1 tbsp for two pancakes).
- Cook each pancake for 3–4 minutes per side until deeply golden and crisp.
- Lower heat if the outside browns too fast before the filling warms through. Repeat, adding a little oil as needed.
- Drain on paper towel briefly and serve hot.
Notes
Serve with soy sauce, chili oil, or a splash of black vinegar. You can turn them into sandwiches by adding a fried egg and greens, or cut into wedges for a grab-and-go breakfast or brunch platter with pickled cucumbers. Store leftovers in the refrigerator or freezer with specified methods for best results.