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Chinese-Style Savoury Stuffed Breakfast Pancakes

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Delightful savory pancakes filled with veggies and spiced tofu, perfect for breakfast or brunch gatherings.

Ingredients

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  • 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)
  • 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. Prepare the Dough: In a mixing bowl, combine the all-purpose flour, 3/4 tsp salt, and warm water. Stir until combined, then knead the dough until smooth and elastic, about 5 minutes. Cover with a damp cloth and let it rest while you prepare the filling.
  2. Make the Tofu Filling: Drain the tofu and crumble it into a bowl. Mix in the turmeric powder, black salt, and set aside.
  3. Sauté the Vegetables: In a skillet, heat 1 tbsp of toasted sesame oil over medium heat. Add the shredded carrots, chopped scallions, and diced red bell peppers, sautéing until tender, about 5 minutes. Add 1/2 tsp salt and 1/4 tsp of 5 spice powder, if using. Stir in the crumbled tofu and combine all ingredients well.
  4. Shape the Pancakes: Divide the rested dough into equal pieces, about the size of a golf ball. Roll each piece out into a thin circle. Spoon the filling into the center and fold over the edges to create a sealed pocket. Gently flatten the stuffed pancake until it’s about 1/2 inch thick.
  5. Cook the Pancakes: In a large skillet, heat a little sesame oil over medium heat. Add 1 tbsp neutral oil, and once it’s hot, place two pancakes in the skillet. Cook for about 3-4 minutes on each side until golden brown and crispy. Repeat for the remaining pancakes, adding oil as needed.
  6. Rest & Serving: Once cooked, let the pancakes rest on a wire rack for a few minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to a month. Reheat to regain crispiness.

Nutrition

Find it online: https://cookingwithmayaa.com/chinese-style-savoury-stuffed-pancakes/

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