These Chinese-style savory stuffed breakfast pancakes are the perfect way to start your day with a burst of flavor. Made with a simple dough, these pancakes are filled with a delicious mix of spiced tofu and veggies, creating a hearty and nutritious breakfast. The combination of turmeric-infused tofu, shredded carrots, scallions, and bell peppers, wrapped in a soft yet crispy pancake, brings a delightful blend of textures and flavors. This recipe is perfect for a morning meal or even a light lunch, offering a unique twist on traditional breakfast pancakes.
Ingredients:
Dough
- 2 cups all-purpose flour
- ¾ tsp salt
- ¾ cup warm water, plus 1 tbsp water
- 1 tsp neutral oil
Filling:
Tofu Filling:
- 1 lb extra firm tofu
- 1 tsp turmeric powder
- ¾ tsp black salt (or regular salt)
Veggies Mix:
- 1 cup finely shredded carrots
- 1 cup chopped scallions
- ½ cup diced red bell peppers
- ½ tsp salt
- ¼ tsp five-spice powder (optional but highly recommended)
- 1 tsp roasted sesame seeds
- 1 tbsp toasted sesame oil (for the vegetable mix)
For Cooking:
- Sesame oil or neutral oil for cooking
- 1 tbsp neutral oil (for cooking 2 pancakes)
- 1 tbsp water (for each pancake)
Instructions:
Prepare the Dough:
- In a spacious bowl, whisk together the all-purpose flour and salt until well blended.
- Gradually add the warm water and 1 teaspoon of neutral oil, stirring until a dough forms.
- Work the dough for approximately 5 to 7 minutes until it achieves a smooth and stretchy consistency.
- Cover the dough with a damp cloth and let it rest for about 30 minutes while you prepare the filling.
Prepare the Tofu Filling:
- Crumble the extra firm tofu into small pieces using your hands or a fork. In a skillet, heat a little sesame oil over medium heat.
- Add the crumbled tofu to the skillet, sprinkle with turmeric powder and black salt (or regular salt), and stir to combine.
- Cook for about 5-7 minutes, stirring occasionally, until the tofu is slightly golden and well-seasoned. Set aside.
Prepare the Veggies Mix:
- In a bowl, combine the shredded carrots, chopped scallions, diced red bell peppers, salt, five-spice powder (if using), roasted sesame seeds, and toasted sesame oil.
- Toss until well mixed.
Assemble the Pancakes:
- Divide the dough into equal portions (about 4-6, depending on the size of the pancakes you want to make).
- Roll each portion into a ball.
- On a lightly floured surface, roll each dough ball into a thin circle, about 8-10 inches in diameter.
- Place a portion of the tofu filling in the center of each dough circle, followed by the veggie mix.
- Fold the edges of the dough over the filling and pinch them to seal, forming a stuffed pancake. Gently press the pancake to flatten it slightly.
Cook the Pancakes:
- In a large skillet, warm 1 tablespoon of a neutral oil over medium heat.
- Place the stuffed pancake in the skillet and cook for about 2-3 minutes on each side, or until the pancake is golden and crispy.
- Add 1 tablespoon of water to the skillet and cover with a lid for 1 minute to allow the steam to cook the inside of the pancake.
- Uncover and cook for another minute, ensuring the pancake is crisp on the outside.
Serve:
- Once the pancakes are golden and cooked through, remove them from the skillet and serve hot.
- You can garnish them with extra chopped scallions and sesame seeds for added flavor and crunch.
- Serve with a side of soy sauce, chili oil, or your favorite dipping sauce.
Conclusion:
This flavorful turkey meatloaf is an excellent choice for those wanting to incorporate more vegetables into their meals while still enjoying a tasty dish. The shredded zucchini, carrots, and spinach meld beautifully with the turkey, providing moisture and essential nutrients without altering the flavor profile. Perfect for picky eaters or anyone seeking a healthier twist on a beloved classic, this turkey meatloaf is destined to be a staple in your kitchen.
Chinese-Style Savory Stuffed Breakfast Pancakes
Soft and crispy breakfast pancakes stuffed with a flavorful mix of turmeric tofu, shredded carrots, scallions, and red bell peppers, making for a hearty and delicious start to the day.
Ingredients
Dough:
- 2 cups all-purpose flour
- ¾ tsp salt
- ¾ cup warm water plus 1 tbsp water
- 1 tsp neutral oil
Tofu Filling:
- 1 lb extra firm tofu
- 1 tsp turmeric powder
- ¾ tsp black salt or regular salt
Veggies Mix:
- 1 cup finely shredded carrots
- 1 cup chopped scallions
- ½ cup diced red bell peppers
- ½ tsp salt
- ¼ tsp five-spice powder optional but highly recommended
- 1 tsp roasted sesame seeds
- 1 tbsp toasted sesame oil for the vegetable mix
For Cooking:
- Sesame oil or neutral oil for cooking
- 1 tbsp neutral oil for cooking 2 pancakes
- 1 tbsp water for each pancake
Instructions
Prepare the Dough:
- In a spacious bowl, whisk together the all-purpose flour and salt until well blended.
- Gradually add the warm water and 1 teaspoon of neutral oil, stirring until a dough forms.
- Work the dough for approximately 5 to 7 minutes until it achieves a smooth and stretchy consistency.
- Cover the dough with a damp cloth and let it rest for about 30 minutes while you prepare the filling.
Prepare the Tofu Filling:
- Crumble the extra firm tofu into small pieces using your hands or a fork. In a skillet, heat a little sesame oil over medium heat.
- Add the crumbled tofu to the skillet, sprinkle with turmeric powder and black salt (or regular salt), and stir to combine.
- Cook for about 5-7 minutes, stirring occasionally, until the tofu is slightly golden and well-seasoned. Set aside.
Prepare the Veggies Mix:
- In a bowl, combine the shredded carrots, chopped scallions, diced red bell peppers, salt, five-spice powder (if using), roasted sesame seeds, and toasted sesame oil.
- Toss until well mixed.
Assemble the Pancakes:
- Divide the dough into equal portions (about 4-6, depending on the size of the pancakes you want to make).
- Roll each portion into a ball.
- On a lightly floured surface, roll each dough ball into a thin circle, about 8-10 inches in diameter.
- Place a portion of the tofu filling in the center of each dough circle, followed by the veggie mix.
- Fold the edges of the dough over the filling and pinch them to seal, forming a stuffed pancake. Gently press the pancake to flatten it slightly.
Cook the Pancakes:
- In a large skillet, warm 1 tablespoon of a neutral oil over medium heat.
- Place the stuffed pancake in the skillet and cook for about 2-3 minutes on each side, or until the pancake is golden and crispy.
- Add 1 tablespoon of water to the skillet and cover with a lid for 1 minute to allow the steam to cook the inside of the pancake.
- Uncover and cook for another minute, ensuring the pancake is crisp on the outside.
Serve:
- Once the pancakes are golden and cooked through, remove them from the skillet and serve hot.
- You can garnish them with extra chopped scallions and sesame seeds for added flavor and crunch.
- Serve with a side of soy sauce, chili oil, or your favorite dipping sauce.