Chinese-Style Savoury Stuffed Breakfast Pancakes Recipe

Introduction

These Chinese-Style Savoury Stuffed Breakfast Pancakes offer a delightful combination of fluffy dough and a flavorful vegetable-tofu filling. Perfect for a wholesome morning meal, they bring vibrant textures and spices to your plate. With a bit of practice, you can master these comforting pancakes at home.

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. Make a well in the center and pour in the 3/4 cup warm water. Stir 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 until smooth and elastic. Add a splash of water if the dough feels dry. Shape into a ball, cover with a damp towel, and let rest for 30 minutes.
3. Step 3: Drain the tofu by wrapping it in a towel and pressing gently to remove excess liquid. Mash the tofu and set aside.
4. Step 4: Heat a pan over medium-high heat and add 2 tbsp sesame or other oil. Sauté the scallions, bell peppers, and carrots with 1/2 tsp salt, sesame seeds, and optional 5 spice powder for 4-5 minutes until carrots soften. Stir in toasted sesame oil and adjust seasoning.
5. Step 5: In the same pan, add the mashed tofu, turmeric powder, and 3/4 tsp black salt or regular salt. Mix well until tofu turns yellow and cook until excess moisture evaporates. Turn off the heat and mix the tofu and vegetable filling together. Allow to cool.
6. Step 6: Lightly flour your work surface. Knead the rested dough briefly, punch a hole through the center to form a donut shape, and gently stretch it. Slice into 8 equal pieces and shape each into a ball. Cover with a towel to prevent drying.
7. Step 7: To form each wrapper, flatten a dough ball and sprinkle flour on top and on your rolling pin. Roll out into a roughly 5 to 5 ½ inch diameter circle, rotating 90 degrees as you roll. Place finished wrappers on a tray and cover.
8. Step 8: Place about 1/3 to 1/2 cup of filling in the center of each wrapper. Pinch the edges to seal, twist to close, and gently flatten the stuffed pancake. Cover again to keep from drying out.
9. Step 9: Heat a pan with a lid over medium heat. Add 1 tbsp neutral oil for every two pancakes. Cook the pancakes in batches, pressing lightly, for 4-5 minutes until golden brown on one side. Flip and cook another 4-5 minutes.
10. Step 10: Pour 2 tbsp water (1 tbsp per pancake) into the pan and quickly cover with the lid to steam. Cook until water evaporates, about 5-6 minutes. Remove and serve hot.

Tips & Variations

• Use black salt for that signature umami flavor, but regular salt works fine if you prefer milder seasoning.
• You can substitute diced mushrooms or cabbage for some vegetables to vary the filling.
• If the dough feels tough, let it rest a little longer to relax the gluten and make rolling easier.
• Adding toasted sesame seeds on the outside before cooking adds extra texture and aroma.

Storage

Store leftover pancakes airtight in the refrigerator for up to 3 days. Reheat by pan-frying them over medium heat until warmed through and crispy again, or microwave with a damp paper towel to keep them moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it covered. Allow it to come to room temperature before rolling out.

What if I don’t have 5 spice powder?

The 5 spice powder adds depth but is optional. You can omit it or replace with a pinch of cinnamon and star anise if available.

Chinese-Style Savoury Stuffed Breakfast Pancakes Recipe

Print Recipe

★★★★★

5 from 82 reviews

These Chinese-Style Savoury Stuffed Breakfast Pancakes feature a crispy golden exterior encasing a flavorful filling of turmeric-infused tofu, shredded carrots, scallions, and bell peppers seasoned with five-spice and sesame. This delightful recipe combines homemade soft dough wrappers with a nutritious, aromatic vegetable-tofu filling that is pan-fried and steamed to perfection, making a perfect hearty and healthy breakfast or brunch option with a unique Asian twist.

• Author: Victoria
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 stuffed pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough:

• 2 cups all-purpose flour
• 3/4 tsp salt
• 3/4 cup warm water, plus 1 tbsp water (extra 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 Chinese 5-spice powder (optional but highly recommended)
• 1 tsp roasted sesame seeds
• 1 tbsp toasted sesame oil (for vegetable mix)

Cooking:

• Sesame oil or other oil (for cooking)
• 1 tbsp neutral oil (for every 2 pancakes)
• 1 tbsp water (for each pancake, for steaming)

Instructions

1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in warm water. Use a wooden spoon or spatula to mix until the dough begins to come together. Add 1 tsp neutral oil. Knead by hand or stand mixer for several minutes, adding a splash of water if needed, until you form a smooth ball. Cover with a damp towel and let rest for 30 minutes.
2. Prepare the Filling: Drain excess liquid from tofu by pressing it wrapped in a towel under a heavy surface. Mash the tofu and set aside. Heat a pan with 2 tbsp sesame or neutral oil over medium-high heat. Add scallions, diced bell peppers, and shredded carrots. Season with 1/2 tsp salt, roasted sesame seeds, and optional Chinese 5-spice powder. Cook for 4-5 minutes until carrots are tender. Add a drizzle of toasted sesame oil, adjust seasoning, then add tofu mixed with turmeric powder and black salt. Cook until excess moisture evaporates and tofu turns yellow. Mix tofu and vegetable mixture thoroughly and let cool.
3. Make the Wrappers: Lightly flour your work surface. Knead the rested dough briefly, create a donut shape and stretch gently. Slice into 8 pieces, roll each into a ball, and keep covered with a towel. Flatten each ball and roll into a circle about 5-5.5 inches in diameter using a lightly floured rolling pin, rotating the dough as you roll. Cover rolled wrappers with a dry towel to prevent drying.
4. Assemble the Pancakes: Place 1/3 to 1/2 cup of the tofu and vegetable filling in the center of each wrapper. Fold and pinch the edges to seal, then twist to secure. Carefully press the stuffed dough down to flatten into a pancake shape. Cover assembled pancakes with a towel to keep moist.
5. Cook the Pancakes: Heat a skillet or pan with a lid over medium heat, add 1 tbsp oil for every 2 pancakes. Place pancakes in the pan and gently press down. Cook for 4-5 minutes until golden and crisp on the bottom. Flip and cook another 4-5 minutes on the other side. Pour 2 tbsp water into the pan (1 tbsp per pancake), cover with the lid immediately, and allow the pancakes to steam for 5-6 minutes until water evaporates. Remove and serve hot. Repeat for remaining pancakes.

Notes

• For best texture, ensure tofu is well-pressed to remove excess moisture before mashing.
• If dough feels too dry, add water a tablespoon at a time during kneading.
• Wrappers do not need to be perfectly round; practice helps improve shape.
• Use a lid when steaming to trap steam and fully cook the pancakes internally.
• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a little oil for best results.
• You can substitute extra firm tofu with firm tofu but press well to remove moisture.
• Adjust spices and seasoning based on taste preference.

Keywords: Chinese breakfast pancakes, stuffed pancakes, tofu pancakes, savory pancakes, homemade pancakes, Chinese-style breakfast