Chinese-Style Savoury Stuffed Breakfast Pancakes
Indulge in the delightful flavors of Chinese-Style Savoury Stuffed Breakfast Pancakes! These crispy pancakes are filled with a savory blend of scrambled tofu and fresh vegetables, making them perfect for breakfast, brunch, or a tasty snack. Not only are they easy to prepare, but they can also be made ahead of time for those busy mornings. With a crispy exterior and a hearty filling, these pancakes promise satisfaction in every bite. Pair them with your favorite dipping sauces or enjoy them on their own for a flavorful meal experience.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4 (makes about 8 pancakes) 1x
- Category: Main
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 tsp salt
- 3/4 cup warm water
- 1 tbsp water
- 1 tsp neutral oil
- 1 lb extra firm tofu
- 1 tsp turmeric powder
- 3/4 tsp black salt
- 1 cup finely shredded carrots
- 1 cup chopped scallions
- 1/2 cup diced red bell peppers
- 1/2 tsp salt
- 1/4 tsp 5 spice powder
- 1 tsp roasted sesame seeds
- 1 tbsp toasted sesame oil
- Sesame oil or other oil for cooking
- 1 tbsp neutral oil for 2 pancakes
Instructions
- Prepare the dough by combining flour and salt; gradually add warm water to form a smooth dough. Rest covered for 30 minutes.
- For the filling, crumble tofu and mix with turmeric, black salt, carrots, scallions, bell peppers, and optional spices until well combined.
- Roll rested dough into circles; place filling in the center, fold into half-moons, and seal edges.
- Cook each pancake in sesame oil over medium heat until golden brown on both sides.
- Serve hot with dipping sauce or enjoy plain.
Nutrition
- Serving Size: 1 pancake (80g)
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg