Chinese Savory Stuffed Pancakes (Print-Friendly Version)
Fluffy pancakes filled with tofu, vegetables, and spices for a savory Chinese-style breakfast favorite.
# Ingredients List:
→ Dough
01 -
240 g all-purpose flour
02 -
3/4 tsp salt
03 -
180 ml warm water
04 -
1 tsp neutral oil
→ Filling
05 -
450 g extra firm tofu
06 -
1 tsp turmeric powder
07 -
3/4 tsp black salt or regular salt
08 -
110 g finely shredded carrots
09 -
100 g chopped scallions
10 -
75 g diced red bell peppers
11 -
1/2 tsp salt
12 -
1/4 tsp five-spice powder (optional)
13 -
1 tsp roasted sesame seeds
14 -
1 tbsp toasted sesame oil
→ Cooking
15 -
Sesame oil or neutral oil for frying
16 -
1 tbsp neutral oil
17 -
15 ml water
# Detailed Cooking Steps:
01 -
In a large bowl, combine flour and salt. Gradually add warm water and knead until a smooth dough forms. Incorporate the neutral oil and knead for several more minutes. Cover and let rest for 30 minutes.
02 -
Press the tofu to remove excess moisture. Crumble into a bowl and mix with turmeric, black salt, shredded carrots, scallions, diced red bell peppers, salt, five-spice powder if using, roasted sesame seeds, and toasted sesame oil until evenly combined.
03 -
Divide the dough into six equal portions. Roll each portion into a thin circle.
04 -
Place a portion of the tofu mixture at the center of each dough circle. Fold the edges inward to encase the filling and press lightly to flatten.
05 -
Heat a thin layer of sesame or neutral oil in a pan over medium heat. Cook each pancake for 3 to 4 minutes per side until golden and cooked through. For every two pancakes, add 1 tbsp neutral oil and 15 ml water during cooking to maintain moisture.
06 -
Serve hot, accompanied by soy sauce, chili sauce, or preferred dipping condiments.
# Helpful Hints:
01 -
Adjust seasoning and spices to taste. Tofu may be substituted with ground pork or chicken for non-vegetarian variations.