Chinese-Style Savory Stuffed Breakfast Pancakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
