These are Chinese-Style Savoury Breakfast Pancakes filled with a mix of scrambled tofu and veggies!
HOW TO MAKE THESE CHINESE STUFFED PANCAKES
These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough before being pan-fried until golden brown.
THE DOUGH
Making fresh dough for the wrappers makes all the difference since they’re very pliable and you can really stuff them with A LOT of filling without them breaking apart.
Divided the dough then rolled out into wrappers:
I use a small rolling bin to roll the wrappers for the pancakes. No need to worry about them not being perfectly round!
Adding the pancake filling into each wrapper
The Chinese pancake filling is made of tofu with some veggies.
You can check out the recipe and the full step-by-step recipe video below to see how to make these stuffed pancakes from scratch!
COOKING THE STUFFED PANCAKES
These stuffed savoury pancakes are best eaten with your hands and bitten like a sandwich.
They’re perfect for breakfast but also for any time of the day, actually!
These can also be made in advanced, refrigerated or frozen, and then just reheated when ready-to eat!
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂
INGREDIENTS
Dough
- 2 cups all-purpose flour
- 3/4 tsp salt
- 3/4 cup warm water , plus 1 tbsp water
- 1 tsp neutral oil
Filling
Tofu
- 1 lb extra firm tofu
- 1 tsp turmeric powder
- 3/4 tsp black salt or regular salt
Veggies Mix
- 1 cup finely shredded carrots
- 1 cup chopepd 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
- For cooking
- 1 tbsp neutral oil , for 2 pancakes
- 1 tbsp water , for each pancake
Comments
Post a Comment