Chinese-Style Savory Stuffed Breakfast Pancakes Recipe

Introduction

These Chinese-Style Savoury Stuffed Breakfast Pancakes offer a delightful blend of crispy pancakes filled with a flavorful tofu and vegetable mixture. Perfect for a satisfying morning meal or a tasty snack, they bring together comforting textures and aromatic spices.

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 warm water. Mix with a wooden spoon or spatula, then add 1 tsp of oil. Knead the dough with your hands or a stand mixer until smooth, adding a splash of water if dry. Shape into a ball, cover with a damp towel, and let rest for 30 minutes.
2. Step 2: Drain excess liquid from the tofu by wrapping it in a towel and pressing it under a heavy surface. Mash the tofu and set aside.
3. Step 3: Heat 2 tbsp oil in a pan over medium-high heat. Add scallions, bell peppers, and shredded carrots; season with 1/2 tsp salt, sesame seeds, and 5 spice powder if using. Cook for 4-5 minutes until carrots are tender. Stir in toasted sesame oil and adjust seasoning to taste.
4. Step 4: Add tofu to the same pan. Mix in turmeric and black salt until tofu turns yellow. Cook a few minutes until excess moisture evaporates. Turn off heat and combine tofu with the vegetable mixture. Let cool while preparing wrappers.
5. Step 5: On a floured surface, knead the rested dough briefly. Shape it into a donut and stretch gently, then cut into 8 pieces. Roll each piece into a ball and cover with a towel to prevent drying.
6. Step 6: Roll each dough ball into a 5 to 5 ½ inch diameter wrapper, dusting with flour as needed. Place the wrappers on a tray, cover with a dry towel to keep moist.
7. Step 7: Place about 1/3 to 1/2 cup of filling in the center of each wrapper. Pinch and twist the edges to seal, then gently press down to flatten. Cover with a towel as you work through all wrappers.
8. Step 8: Heat a pan with a lid and add 1 tbsp neutral oil for every 2 pancakes. When hot, place the pancakes and press lightly. Cook over medium heat for 4-5 minutes until golden brown, then flip and cook another 4-5 minutes.
9. Step 9: Using the pan lid as shield, carefully pour 2 tbsp water (1 tbsp per pancake) into the pan and immediately cover. Steam for 5-6 minutes until water evaporates. Remove and serve hot. Repeat with remaining pancakes.

Tips & Variations

• For extra flavor, try adding chopped garlic or ginger to the vegetable mixture.
• If you don’t have black salt, regular salt works well but black salt adds a unique savory note.
• Use a non-stick pan to prevent sticking and reduce the amount of oil needed for cooking.
• Try adding chopped mushrooms or spinach to the filling for variety.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying with a splash of oil to maintain crispiness, or steam briefly to warm without drying out.

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 a day in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before rolling out the wrappers.

Can I substitute tofu with another protein?

Absolutely. You could use cooked ground chicken, pork, or even mashed beans as a filling alternative, adjusting seasonings accordingly.

Chinese-Style Savory Stuffed Breakfast Pancakes Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

These Chinese-Style Savoury Stuffed Breakfast Pancakes feature a crispy, golden exterior wrapped around a flavorful filling of turmeric-seasoned tofu and sautéed veggies. Perfect for a nourishing and satisfying breakfast or brunch, these pancakes combine the comforting textures of traditional pancakes with a savory, aromatic Asian-inspired filling. The dough is made from simple ingredients and skillfully rolled out to create delicate wrappers, while the filling delivers a punch of color and taste with shredded carrots, scallions, and bell peppers, elevated by black salt and Chinese five spice. Cooked on the stovetop with a delightful steam finish, these pancakes offer a delicious fusion treat that’s perfect served hot and fresh.

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

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 3/4 tsp salt
• 3/4 cup warm water
• 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 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 pan)

Cooking and Assembly

• 1 tbsp neutral oil (for cooking 2 pancakes)
• 1 tbsp water (for each pancake during steaming)

Instructions

1. Prepare the Dough: In a mixing bowl, combine 2 cups all-purpose flour and 3/4 tsp salt. Make a well in the center and pour in 3/4 cup warm water. Stir using a wooden spoon or spatula to combine, then add 1 tsp neutral oil. Knead the dough with your hands or a stand mixer for several minutes until a smooth ball forms. Add an extra 1 tbsp water if the dough feels dry. Cover the dough ball with a damp towel and let it rest for 30 minutes.
2. Make the Filling: Drain excess liquid from 1 lb extra firm tofu by pressing it wrapped in a towel under a heavy surface. Mash the tofu and set aside. Heat a pan over medium-high heat and add 2 tbsp sesame oil. Add 1 cup chopped scallions, 1/2 cup diced red bell peppers, and 1 cup shredded carrots. Season with 1/2 tsp salt, 1 tsp roasted sesame seeds, and 1/4 tsp Chinese five spice powder (optional). Cook the vegetables for 4-5 minutes until tender. Add a bit more sesame oil to finish. Then add mashed tofu with 1 tsp turmeric powder and 3/4 tsp black salt, mixing well until tofu turns yellow and excess moisture evaporates. Turn off heat and combine tofu with vegetable mixture. Let cool.
3. Shape the Wrappers: Lightly flour your work surface. Knead the rested dough briefly and shape it into a donut by making a hole in the middle and stretching gently. Slice the dough into 8 equal pieces, roll each into a ball, and cover with a towel to prevent drying. Take one ball, flatten it lightly, sprinkle flour on top, and roll with a rolling pin coated with flour. Roll forward and backward, rotating the dough 90 degrees regularly until about 5 to 5 1/2 inches in diameter. Place rolled wrappers on a tray and cover to keep moist. Repeat for all dough pieces.
4. Fill and Seal the Pancakes: Place 1/3 to 1/2 cup of filling in the center of a rolled wrapper. Pinch the edges together and twist to seal, then gently press the sealed pancake to flatten. Place the formed pancakes on a tray and cover with a towel to prevent drying. Repeat for remaining wrappers and filling.
5. Cook the Pancakes: Heat a pan with a lid over medium heat and add 1 tbsp neutral oil for every 2 pancakes. When hot, add pancakes and press lightly. Cook for 4-5 minutes until golden brown on one side, then flip and cook another 4-5 minutes. Using the lid as a shield, carefully pour 2 tbsp water (1 tbsp per pancake) into the pan and immediately cover to steam. Let cook for 5-6 minutes until the water evaporates and pancakes are cooked through. Remove and serve hot. Repeat with remaining pancakes.

Notes

• The black salt gives a unique sulfurous flavor similar to eggs, making it an excellent addition to this tofu filling.
• If you don’t have Chinese five spice, you can omit it, but it strongly enhances the aroma and depth of flavor.
• Kneading the dough well and resting it allows the wrappers to become more elastic and easier to roll.
• Keep the dough and filled pancakes covered with a damp or dry towel to prevent drying out during prep.
• Press tofu thoroughly to avoid soggy filling and help the pancakes hold together better.
• Use a lid whenever steaming the pancakes to avoid water splatter and ensure even cooking.
• Store leftovers wrapped in foil or airtight containers and reheat in a pan or oven to maintain crispiness.

Keywords: Chinese stuffed pancakes, tofu pancakes, savory breakfast, stuffed pancakes, Asian breakfast recipe, vegetable tofu filling, turmeric tofu, sesame pancakes