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Chinese-Style Savoury Stuffed Breakfast Pancakes

Delicious Chinese-Style Savoury Stuffed Breakfast Pancakes

These Chinese-Style Savoury Stuffed Breakfast Pancakes are a delightful and healthy breakfast option.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: Chinese
Calories: 119
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 teaspoon Salt
  • 3/4 cup Warm Water Use additional if the dough feels dry.
  • 2 tablespoons Neutral Oil Can swap for vegetable oil or melted coconut oil.
For the Savory Filling
  • 14 ounces Extra Firm Tofu Use silken tofu for a creamier texture.
  • 1 teaspoon Turmeric Powder Omit if unavailable.
  • 1/2 teaspoon Black Salt or Regular Salt Use regular salt if needed.
  • 1 cup Carrots Substitute with zucchini or bell peppers.
  • 1/2 cup Scallions Green onions can be used as an alternative.
  • 1/2 cup Diced Red Bell Peppers Replace with chopped mushrooms or spinach.
  • 1 teaspoon 5 Spice Powder Optional but recommended.
  • 1 tablespoon Roasted Sesame Seeds Toasted sunflower seeds can be a substitute.
  • 1 tablespoon Toasted Sesame Oil Olive oil can be substituted.
For Cooking
  • 2 tablespoons Cooking Oil Any neutral oil works well.

Equipment

  • Mixing bowl
  • Skillet
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine all-purpose flour and a pinch of salt. Gradually add warm water and neutral oil, mixing until the dough comes together. Knead for about 5-7 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
  2. While the dough is resting, prepare the filling by draining and mashing the extra firm tofu. Sauté diced carrots, red bell peppers, and scallions until softened. Add the mashed tofu, turmeric, black salt, and optional five-spice powder; cook for another 3-4 minutes.
  3. After the dough has rested, divide it into 8-10 equal portions. Roll each into a ball and flatten into a 5-6 inch circle. Place the filling in the center, fold over, and seal the edges.
  4. Heat a non-stick skillet and add cooking oil. Cook the stuffed pancakes for 3-4 minutes on each side until golden brown. Add water to steam for 2-3 minutes.
  5. Remove from skillet, cool for a minute, and serve hot with soy sauce or your favorite dipping sauce.

Nutrition

Serving: 1pancakeCalories: 119kcalCarbohydrates: 15gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

These pancakes can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 1 month.

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