Chinese-Style Savoury Stuffed Breakfast Pancakes

Why Make This Recipe

Chinese-Style Savoury Stuffed Breakfast Pancakes are a delightful way to start your day. They combine the satisfying texture of pancakes with a flavorful and healthy filling. Whether you’re busy on a weekday morning or enjoying a leisurely weekend brunch, these pancakes are quick to prepare and pack a punch of taste. They are also versatile, allowing you to mix and match the fillings based on your preferences.

How to Make Chinese-Style Savoury Stuffed Breakfast Pancakes

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)

Directions

For the Dough

1. In a bowl, mix the flour and salt together.
2. Gradually add the warm water and 1 teaspoon of neutral oil.
3. Knead the mixture until you form a smooth dough. Cover it with a damp cloth and let it rest for about 30 minutes.

For the Filling

1. Crumble the tofu into a large bowl.
2. Add turmeric powder, black salt, and mix until combined.
3. Stir in the shredded carrots, chopped scallions, diced red bell peppers, additional salt, 5 spice powder, and roasted sesame seeds.
4. Drizzle the toasted sesame oil into the mixture and mix well.

Making the Wrappers

1. Divide the rested dough into small balls.
2. Roll each ball out into a thin circle, about 6 inches in diameter.
3. Place a tablespoon of the filling in the center of each wrapper.
4. Fold the wrapper over the filling and seal the edges by pinching them together.

Cooking the Pancakes

1. Heat a non-stick skillet over medium heat and add a little sesame or cooking oil.
2. Place the stuffed pancake in the skillet and cook for about 3-4 minutes on one side until golden brown.
3. Flip and cook the other side for another 3-4 minutes.
4. Remove from the skillet and keep warm. Repeat with the remaining pancakes.

How to Serve Chinese-Style Savoury Stuffed Breakfast Pancakes

Serve the pancakes warm with a side of soy sauce or your favorite dipping sauce. They can also be enjoyed with fresh herbs or a spicy chili sauce for an extra kick.

How to Store Chinese-Style Savoury Stuffed Breakfast Pancakes

If you have leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, you can pan-fry them lightly until heated through.

Tips to Make Chinese-Style Savoury Stuffed Breakfast Pancakes

• Make sure the dough is not too thick; this ensures a nice, soft pancake.
• Experiment with different vegetables or even add meats if you prefer.
• Use non-stick cooking spray or oil to prevent sticking while cooking.

Variation

You can add additional ingredients like mushrooms, peas, or even cooked shrimp to the filling for more variety. For a spicier version, try adding chili flakes or chopped jalapeños.

FAQs

1. Can I freeze these pancakes?
   Yes, you can freeze uncooked or cooked pancakes. Just place them in a single layer in a freezer-safe bag.

2. What can I substitute for tofu?
   If you do not like tofu, you can use cooked lentils or a mixture of mashed beans.

3. Can I make the dough in advance?
   Yes, you can make the dough ahead of time and keep it covered in the refrigerator for up to 24 hours before using it.

Chinese-Style Savoury Stuffed Breakfast Pancakes

These pancakes combine a satisfying texture with a flavorful and healthy filling, making them a delightful breakfast option any day of the week.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: Chinese

Calories: 200

Ingredients Method Notes

Ingredients

  

For the dough

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

For the filling

• 1 lb extra firm tofu crumbled
• 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 recommended)
• 1 tsp roasted sesame seeds
• 1 tbsp toasted sesame oil (for the vegetable mix)

For cooking

• 1 tbsp sesame oil or other oil (for cooking)
• 1 tbsp neutral oil (for 2 pancakes)
• 1 tbsp water (for each pancake)

Method

 

For the Dough

1. In a bowl, mix the flour and salt together.
2. Gradually add the warm water and 1 teaspoon of neutral oil.
3. Knead the mixture until you form a smooth dough. Cover it with a damp cloth and let it rest for about 30 minutes.

For the Filling

1. Crumble the tofu into a large bowl.
2. Add turmeric powder, black salt, and mix until combined.
3. Stir in the shredded carrots, chopped scallions, diced red bell peppers, additional salt, 5 spice powder, and roasted sesame seeds.
4. Drizzle the toasted sesame oil into the mixture and mix well.

Making the Wrappers

1. Divide the rested dough into small balls.
2. Roll each ball out into a thin circle, about 6 inches in diameter.
3. Place a tablespoon of the filling in the center of each wrapper.
4. Fold the wrapper over the filling and seal the edges by pinching them together.

Cooking the Pancakes

1. Heat a non-stick skillet over medium heat and add a little sesame or cooking oil.
2. Place the stuffed pancake in the skillet and cook for about 3-4 minutes on one side until golden brown.
3. Flip and cook the other side for another 3-4 minutes.
4. Remove from the skillet and keep warm. Repeat with the remaining pancakes.

Notes

Serve the pancakes warm with a side of soy sauce or your favorite dipping sauce. They can also be enjoyed with fresh herbs or a spicy chili sauce for an extra kick. If you have leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, pan-fry lightly until heated through. Make sure the dough is not too thick for soft pancakes. Experiment with different vegetables or add meats if preferred. Use non-stick cooking spray or oil to prevent sticking while cooking.