Chinese Savory Stuffed Breakfast Pancakes (Vegan)
Ingredients
Dough
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup warm water, plus 1 tablespoon
- 1 teaspoon neutral oil
Tofu Filling
- 1 lb extra firm tofu
- 1 teaspoon turmeric powder
- 3/4 teaspoon black salt or regular salt
Veggie Mix
- 1 cup finely shredded carrots
- 1 cup chopped scallions
- 1/2 cup diced red bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon five spice powder (optional but recommended)
- 1 teaspoon roasted sesame seeds
- 1 tablespoon toasted sesame oil
For Cooking
- 1 tablespoon neutral oil per 2 pancakes
- 1 tablespoon water per pancake
Instructions
Make the Dough
- Mix flour and salt in a large bowl. Create a well in the center and pour in warm water.
- Stir until a rough dough forms. Add the oil and knead by hand for several minutes until smooth. Add a splash of water if too dry.
- Shape into a ball, cover with a damp towel, and let rest for 30 minutes to 1 hour.
Make the Filling
- Drain and press the tofu. Crumble and set aside.
- Heat 2 tablespoons of sesame oil in a pan over medium-high heat. Add carrots, scallions, and bell pepper. Season with salt, sesame seeds, and five spice. Cook 4–5 minutes until tender.
- Add crumbled tofu. Stir in turmeric and black salt. Cook until tofu is golden and excess moisture has evaporated, about 3–4 minutes.
- Remove from heat. Combine tofu and vegetables fully. Let cool completely before filling.
Make the Wrappers
- On a floured surface, knead rested dough briefly. Push a hole through the center, stretch into a ring, then cut into 8 equal pieces.
- Roll each piece into a ball. Keep covered with a towel when not in use.
- Roll each ball out to a circle about 5 to 5.5 inches in diameter, flouring the surface and pin as needed.
Fill and Seal
- Place one wrapper in your palm. Add 1/3 to 1/2 cup of cooled filling to the center.
- Gather and pleat the edges upward around the filling, pinching tightly to seal. Twist the top closed. Gently press flat into a round pancake shape.
- Place on a tray, cover, and repeat with remaining wrappers.
Cook the Pancakes
- Heat a skillet over medium heat with 1 tablespoon of neutral oil (for every 2 pancakes).
- Add pancakes and lightly press down. Cook 4–5 minutes until the bottom is golden brown. Flip and cook another 4–5 minutes.
- Using the lid as a shield, carefully pour 2 tablespoons of water (1 per pancake) into the pan. Immediately cover with the lid to trap steam. Cook 5–6 minutes until all water has evaporated.
- Remove and serve hot. Enjoy like a sandwich!
Notes
Storage Tips
Refrigerator: Store cooked pancakes in an airtight container for up to 5 days. Reheat in a pan with a splash of water and cover to steam-warm, or oven-toast on low heat. Freezer: Freeze cooked pancakes for up to 2 months. Reheat from frozen in a covered pan with a splash of water over medium heat - no thawing needed.Substitutions and Variations
- Swap carrots for shredded beet, zucchini, or chopped cabbage
- Use rehydrated dried shiitake mushrooms in place of or alongside the veggies
- Add freshly grated ginger to the veggie mix for a warming kick
- Use scrambled eggs instead of tofu for a non-vegan version
- Skip five spice and use cumin and coriander for a different flavor profile
- Serve with soy sauce, chili oil, or vinegar dipping sauce