Chinese-Style Stuffed Pancakes (Print Version)
# Ingredients:
→ Dough
01 -
2 cups all-purpose flour
02 -
3/4 tsp salt
03 -
3/4 cup warm water, plus 1 tbsp water
04 -
1 tsp neutral oil
→ Filling
05 -
1 lb extra firm tofu
06 -
1 tsp turmeric powder
07 -
3/4 tsp black salt or regular salt
→ Veggies Mix
08 -
1 cup finely shredded carrots
09 -
1 cup chopped scallions
10 -
1/2 cup diced red bell peppers
11 -
1/2 tsp salt
12 -
1/4 tsp 5 spice powder (optional but highly recommended)
13 -
1 tsp roasted sesame seeds
14 -
1 tbsp toasted sesame oil for vegetable mix
15 -
Sesame oil or other oil for cooking
→ For Cooking
16 -
1 tbsp neutral oil for 2 pancakes
17 -
1 tbsp water for each pancake
# Instructions:
01 -
Combine flour and salt into a mixing bowl. Make a well in the center and add warm water. Mix using a wooden spoon until a dough starts to form. Add oil and knead until smooth. Cover dough with a damp towel and let it rest for 30 minutes.
02 -
Press tofu to remove excess liquid, mash, and set aside. Heat a pan with sesame oil, cook scallions, bell peppers, and carrots. Season with salt, sesame seeds, and five-spice powder. Add tofu to the pan, mix in turmeric and salt, and cook until water evaporates. Combine the tofu and vegetable mix.
03 -
Flour your work surface and knead the rested dough. Form a donut shape with the dough, slice into 8 pieces, and roll each into a ball. Flatten each ball into thin 5-5 ½ inch wrappers using a rolling pin. Cover wrappers with a towel to keep from drying out.
04 -
Place filling in the center of each wrapper (around 1/3-1/2 cup). Fold edges, twist to seal, and flatten slightly. Keep assembled pancakes covered with a towel to prevent drying.
05 -
Heat a pan with oil. Cook pancakes over medium heat for 4-5 minutes until golden brown on each side. Add water to the pan, cover, and steam for 5-6 minutes until water evaporates. Repeat for remaining pancakes. Serve hot.
# Notes:
01 -
Refrigerate cooked pancakes in an airtight container for up to 5 days. Reheat by pan-frying with water or oven toast. Pancakes can be frozen for up to 2 months and reheated from frozen with steam.
02 -
Using five-spice powder enhances flavor but is optional.