These Chinese-style savory stuffed breakfast pancakes are a delicious way to kickstart your day with a hearty and flavorful meal. Combining soft, homemade dough with a tasty tofu and veggie filling, these pancakes are perfect for a balanced breakfast. The combination of turmeric-spiced tofu and a vegetable mix featuring carrots, scallions, and bell peppers, along with a hint of five-spice powder, creates a rich and satisfying dish that is both nutritious and packed with flavor. Enjoy them fresh off the skillet for a warm and satisfying breakfast or brunch.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 3/4 tsp salt
- 3/4 cup of warm water, plus an additional tablespoon of water.
- 1 tsp neutral oil
For the Filling:
Tofu:
- 1 lb extra firm tofu
- 1 tsp turmeric powder
- 3/4 tsp black salt (or regular salt)
Veggie Mix:
- 1 cup finely shredded carrots
- 1 cup chopped scallions
- 1/2 cup diced red bell peppers
- 1/2 tsp salt
- 1/4 tsp five-spice powder (optional but highly recommended)
- 1 tsp roasted sesame seeds
- 1 tbsp toasted sesame oil
For Cooking:
- Sesame oil or other neutral oil, for cooking
- 1 tbsp neutral oil for cooking 2 pancakes
- 1 tbsp water for each pancake
Instructions:
- Prepare the Dough: In a mixing bowl, mix together the all-purpose flour and salt. Slowly incorporate the warm water, stirring until a dough begins to form. Knead the mixture for about 5 minutes until it becomes smooth and elastic. Then, add 1 teaspoon of neutral oil and knead once more until the oil is fully absorbed. Cover the dough with a damp cloth and allow it to rest for 30 minutes.
- Prepare the Tofu Filling: Drain the tofu and press it to eliminate any excess moisture. Crumble the tofu into a bowl and incorporate the turmeric powder and black salt (or regular salt). Mix until the tofu is thoroughly coated.
- Prepare the Veggie Mix: In a separate bowl, combine the shredded carrots, chopped scallions, and diced red bell peppers. Season with salt, five-spice powder, and roasted sesame seeds. Drizzle with toasted sesame oil and mix well.
- Assemble the Pancakes: Once the dough has rested, cut it into four equal sections. Roll each portion into a thin circle, about 6-7 inches in diameter. Spread an even layer of the tofu mixture on one half of the circle, then add a portion of the veggie mix. Fold the dough over the filling and press the edges to seal the pancake.
- Cook the Pancakes: Warm 1 tablespoon of neutral oil in a skillet set over medium heat. Place the pancake in the skillet and cook for 3-4 minutes on each side until golden brown and crispy. Once cooked, add 1 tablespoon of water to the skillet and cover with a lid for 1-2 minutes to steam the pancake and soften the inside.
- Serve and Enjoy: Serve the pancakes hot, straight from the skillet. They pair beautifully with soy sauce or your favorite dipping sauce for an extra burst of flavor.
Conclusion:
These savory stuffed breakfast pancakes are a perfect fusion of textures and flavors. The crispy, golden exterior paired with a flavorful filling of spiced tofu and fresh veggies creates a balanced and delicious breakfast option. Whether you’re looking for a hearty weekend brunch or a savory start to your day, these pancakes are sure to satisfy.
Chinese-Style Savory Stuffed Breakfast Pancakes: A Flavorful and Nutritious Start to Your Day
Crispy, golden pancakes stuffed with a flavorfulfilling of turmeric-spiced tofu and fresh vegetables like carrots, scallions,and bell peppers. A perfect savory breakfast option that's both nutritious andsatisfying.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 3/4 tsp salt
- 3/4 cup of warm water plus an additional tablespoon of water.
- 1 tsp neutral oil
For the Filling:
Tofu:
- 1 lb extra firm tofu
- 1 tsp turmeric powder
- 3/4 tsp black salt or regular salt
Veggie Mix:
- 1 cup finely shredded carrots
- 1 cup chopped scallions
- 1/2 cup diced red bell peppers
- 1/2 tsp salt
- 1/4 tsp five-spice powder optional but highly recommended
- 1 tsp roasted sesame seeds
- 1 tbsp toasted sesame oil
For Cooking:
- Sesame oil or other neutral oil for cooking
- 1 tbsp neutral oil for cooking 2 pancakes
- 1 tbsp water for each pancake
Instructions
- Prepare the Dough: In a mixing bowl, mix together the all-purpose flour and salt. Slowly incorporate the warm water, stirring until a dough begins to form. Knead the mixture for about 5 minutes until it becomes smooth and elastic. Then, add 1 teaspoon of neutral oil and knead once more until the oil is fully absorbed. Cover the dough with a damp cloth and allow it to rest for 30 minutes.
- Prepare the Tofu Filling: Drain the tofu and press it to eliminate any excess moisture. Crumble the tofu into a bowl and incorporate the turmeric powder and black salt (or regular salt). Mix until the tofu is thoroughly coated.
- Prepare the Veggie Mix: In a separate bowl, combine the shredded carrots, chopped scallions, and diced red bell peppers. Season with salt, five-spice powder, and roasted sesame seeds. Drizzle with toasted sesame oil and mix well.
- Assemble the Pancakes: Once the dough has rested, cut it into four equal sections. Roll each portion into a thin circle, about 6-7 inches in diameter. Spread an even layer of the tofu mixture on one half of the circle, then add a portion of the veggie mix. Fold the dough over the filling and press the edges to seal the pancake.
- Cook the Pancakes: Warm 1 tablespoon of neutral oil in a skillet set over medium heat. Place the pancake in the skillet and cook for 3-4 minutes on each side until golden brown and crispy. Once cooked, add 1 tablespoon of water to the skillet and cover with a lid for 1-2 minutes to steam the pancake and soften the inside.
- Serve and Enjoy: Serve the pancakes hot, straight from the skillet. They pair beautifully with soy sauce or your favorite dipping sauce for an extra burst of flavor.