Chinese Style Stuffed Pancakes

This savory Chinese-style breakfast pancake recipe transforms your morning routine with golden pockets of flavor. Stuffed with scrambled tofu and vegetables, these pancakes offer a delightful twist on traditional breakfast fare while providing a satisfying meal you can prepare ahead of time.

I created these pancakes when trying to replicate a favorite dish from my grandmother who made similar stuffed breads every Sunday morning. The ritual of preparing the dough and filling has become a weekend tradition in my home now too.

Ingredients

• All purpose flour: Provides the perfect texture for a chewy yet crisp wrapper
• Warm water: Activates the gluten to create an elastic dough that holds your filling
• Extra firm tofu: Creates the perfect scrambled egg texture, look for brands with minimal water content
• Turmeric powder: Adds vibrant yellow color and subtle earthiness
• Black salt (kala namak): Contains sulfur compounds that give the tofu an authentic egg flavor
• Shredded carrots: Add natural sweetness and beautiful color contrast
• Scallions: Provide fresh pungent flavor that balances the richness
• Bell peppers: Contribute sweet crunch and vibrant color
• Chinese five spice powder: Brings complex aromatic depth with its blend of star anise, cinnamon, cloves, fennel, and Sichuan peppercorns
• Toasted sesame oil: Imparts nutty richness that elevates the entire dish

Step-by-Step Instructions

Prepare the dough:

Mix flour and salt in a large bowl then create a well in the center. Pour warm water into the well and mix until shaggy. Add oil and knead until smooth and elastic about 5 minutes. The dough should feel slightly tacky but not sticky. Cover with a damp cloth and rest for 30 minutes to allow the gluten to relax.

Press the tofu:

Wrap tofu in a clean kitchen towel and place a heavy object on top for 10 minutes. This removes excess moisture which prevents soggy pancakes. Crumble the pressed tofu into small pieces resembling scrambled eggs.

Create the vegetable mixture:

Sauté carrots, bell peppers, and scallions in sesame oil until just tender, about 4 minutes. Season with salt and five-spice powder. The vegetables should maintain some texture for a pleasant contrast in every bite.

Season the tofu:

In the same pan, add crumbled tofu, turmeric, and black salt. Cook until water evaporates, about 3 minutes. The turmeric transforms the tofu into a vibrant yellow color while black salt adds an eggy flavor profile.

Roll the wrappers:

Divide dough into 8 equal pieces. Roll each piece into a thin circle about 5 inches in diameter. Keep rolled wrappers covered with a dry towel to prevent drying out as you work.

Assemble the pancakes:

Place about 1/3 cup filling in the center of each wrapper. Gather edges upward and pinch to seal, creating a small pouch. Gently flatten with your palm to create a disc shape about 4 inches across.

Cook the pancakes:

Heat oil in a skillet over medium heat. Place pancakes in the pan and cook until golden brown, about 4 minutes per side. Add a tablespoon of water per pancake and immediately cover to create steam, which ensures the dough cooks through completely.

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The five spice powder is truly what makes these pancakes special. My first batch without it was good but adding this traditional Chinese spice blend elevated the flavor profile completely. The complex mix of sweet, spicy, and savory notes brings authenticity to the recipe that reminds me of mornings in my grandmother’s kitchen.

Make Ahead Magic

These stuffed pancakes actually improve after sitting overnight as the flavors meld together beautifully. Prepare a double batch on Sunday and enjoy quick breakfasts throughout the week. Simply store cooked pancakes in an airtight container in the refrigerator for up to five days. Reheat in a dry skillet over medium heat until warmed through and crispy again.

Filling Variations

While the tofu scramble filling is delicious, don’t hesitate to experiment with different combinations. Traditional Chinese pancakes often feature cabbage and mushrooms, which provide wonderful umami flavor. For a heartier version, try adding cooked ground pork or chicken with ginger and garlic. Plant-based options include mashed beans, tempeh, or seitan seasoned with the same aromatic spices.

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Serving Suggestions

These pancakes shine when paired with simple accompaniments. Serve with a small dish of black vinegar mixed with julienned ginger for dipping. For breakfast, enjoy alongside fresh fruit or a simple miso soup. They also make excellent lunch box additions, served at room temperature with crunchy cucumber salad.

Cultural Context

These stuffed pancakes draw inspiration from several Chinese culinary traditions, including cong you bing (scallion pancakes) and xian bing (meat-filled pies). Northern Chinese cuisines frequently feature wheat-based breads and pancakes rather than rice as their staple grain. These portable filled breads were traditionally eaten by laborers who needed sustaining meals that could be carried easily and eaten without utensils.

Frequently Asked Questions

→ Can I prepare the pancakes in advance?

Yes, you can make the pancakes ahead of time. Store them in the refrigerator for up to 5 days or freeze for longer storage. Reheat them by pan-frying or steaming.

→ What can I substitute for tofu in the filling?

You can replace tofu with scrambled eggs or minced meat if preferred. Adjust seasonings to match your taste.

→ How do I prevent the dough from drying out?

Cover the dough and the rolled wrappers with a damp towel while you work to prevent them from drying out.

→ Can I use store-bought wrappers instead of homemade dough?

Yes, you can use store-bought dumpling or spring roll wrappers to save time. However, the homemade dough adds a unique texture and flavor.

→ What oil is best for cooking the pancakes?

Neutral oils like vegetable, canola, or sunflower oil work best, but sesame oil can add an extra layer of flavor if desired.

→ How can I customize the filling?

Feel free to add or swap in vegetables like mushrooms, cabbage, or zucchini. Spices and seasonings can also be tailored to suit your preferences.