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Chinese-Style Savoury Stuffed Breakfast Pancakes

Deliciously stuffed pancakes with tofu, vegetables, and spices that are perfect for breakfast or brunch.

Ingredients

Scale
  • 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
  • 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)
  • 1 tsp roasted sesame seeds
  • 1 tbsp toasted sesame oil
  • Sesame oil or other oil (for cooking)
  • 1 tbsp neutral oil (for 2 pancakes)
  • 1 tbsp water (for each pancake)

Instructions

  1. Make the dough: In a large bowl, combine the all-purpose flour and salt. Gradually mix in the warm water and the 1 tsp of neutral oil, kneading until a smooth dough forms. Cover it with a damp towel and let it rest for at least 30 minutes.
  2. Prepare the filling: Drain and press the tofu to remove excess moisture. Crumble it into a bowl. Add turmeric, black salt, shredded carrots, scallions, red bell peppers, additional salt, 5 spice powder, and sesame seeds. Drizzle with toasted sesame oil and mix until combined.
  3. Shape the pancakes: Divide the dough into small balls. Roll each ball into a thin circle, about 6 to 7 inches in diameter.
  4. Fill and fold: Place about 2 tablespoons of the filling in the center of each pancake circle. Fold over to create a half-moon shape and press the edges to seal.
  5. Cook the pancakes: Heat a skillet over medium heat and add oil. Place the filled pancakes in the skillet, cooking for about 3-4 minutes on each side until golden brown.
  6. Keep them warm: Transfer cooked pancakes to a warm plate until all are finished cooking.

Notes

Serve hot with extra sesame oil or soy sauce for dipping. Garnish with scallions or sesame seeds.

Nutrition

Keywords: stuffed pancakes, breakfast, savory, vegetarian