Chinese-Style Savoury Stuffed Breakfast Pancakes

Ingredients

• 250 g (2 cups)plain flour
• 3/4 tspsalt
• 180 ml (3/4 cup), plus 1 tbsp (15 ml)warm water
• 1 tspneutral oil
• 454 g (1 lb)extra-firm tofu
• 1 tspground turmeric
• 3/4 tspblack salt or regular salt
• 100 g (1 cup)finely shredded carrots
• 1 cupchopped spring onions
• 1/2 cupdiced red pepper
• 1/2 tspsalt
• 1/4 tspChinese five-spice powder (optional)
• 1 tsproasted sesame seeds
• 1 tbsptoasted sesame oil (for the vegetable mix)
• As neededsesame oil or other oil (for cooking)
• 1 tbsp (for 2 pancakes)neutral oil
• 1 tbsp (for each pancake)water

Instructions

1. 1

   Mix the dough

   Combine the flour and 3/4 tsp salt in a bowl. Make a well in the middle and pour in the warm water. Stir with a wooden spoon or spatula, then add 1 tsp neutral oil once the dough begins to come together.

2. 2

   Knead and rest

   Bring the dough together by hand, or use a stand mixer, and knead for several minutes until smooth. If it seems dry, add a splash of water. Shape into a ball, put it in a bowl, cover with a damp towel and leave to rest for 30 minutes.

3. 3

   Prepare the tofu

   Drain excess liquid from the tofu by wrapping it in a towel and pressing it under a heavy object. Mash the tofu and set it aside.

4. 4

   Cook the vegetables

   Heat a pan and add 2 tbsp sesame or other oil. Once hot, add the spring onions, red pepper and carrots. Season with salt, sesame seeds and the optional five-spice powder. Cook over medium-high heat for 4–5 minutes, until the carrots are tender. Add a little more sesame oil and adjust the seasoning to taste.

5. 5

   Cook the tofu

   Add the tofu to the same pan with the turmeric and black salt or regular salt. Stir until the tofu is evenly yellow and cook for a few minutes, until its excess moisture has evaporated. Turn off the heat and combine the tofu with the vegetable mixture. Leave the filling to cool while you prepare the wrappers.

6. 6

   Divide the dough

   Lightly flour your work surface, take the dough out of the bowl and knead it a few times. Make a hole through the middle and shape the dough into a ring, then gently stretch it. Cut it into 8 pieces and roll each into a ball. Keep the pieces covered with a towel while you work.

7. 7

   Roll the wrappers

   Press a dough ball flat on the floured surface and dust the top and rolling pin lightly with flour. Roll forwards and backwards, turn the dough 90 degrees and repeat. Continue until the wrapper is about 5–5 1/2 inches (13–14 cm) across. Set it on a tray under a dry towel and repeat with the remaining dough.

8. 8

   Fill and seal

   Put about 1/3–1/2 cup of filling in the centre of each wrapper. Pleat and pinch the edges, twist to seal, then carefully press the pancake flat. Cover the filled pancakes with a dry towel as you work through the rest.

9. 9

   Pan-fry the pancakes

   Heat a lidded pan and add 1 tbsp oil for every 2 pancakes. When hot, add the pancakes and press them gently. Cook over medium heat for 4–5 minutes, until golden brown, then flip and cook for another 4–5 minutes until golden.

10. 10

    Steam until tender

    Hold the pan lid as a shield and carefully pour in 2 tbsp water, or 1 tbsp for each pancake in the pan. Cover immediately. Steam until the water evaporates, about 5–6 minutes. Remove the pancakes and repeat with the remaining batch. Serve hot.

What are Chinese-style stuffed breakfast pancakes?

These are pan-fried dough parcels filled with tofu and vegetables, made here as a savoury breakfast. They draw on the Chinese tradition of filled wheat-dough foods, while this version uses a scrambled-style tofu and vegetable filling.

The combination of a rested, pliable dough and a two-stage cook gives the pancakes a browned exterior and a tender centre. The filling can be prepared while the dough rests.

Nutrition and macros by portion

The nutrition label shows one serving as written: 119 calories, 3g protein, 24g carbs, 1g fat.

The dough supplies most of the carbohydrate, while tofu contributes protein and sesame or cooking oil accounts for much of the fat. Add fruit or a crisp salad alongside a pancake or two to bring freshness and variety to the plate.

Build a workable dough

Flour and salt: mixing these before adding water helps distribute the seasoning through the dough.

Warm water and oil: add the water to a well in the flour, then work in the neutral oil once the mixture starts clumping. Knead until smooth, adding only a splash of extra water if it feels dry.

Keep the filling balanced

Press the tofu: removing excess liquid makes it easier to cook the filling down without leaving it watery. Mash it before adding it to the pan so it mixes readily with the seasoning.

Cook the vegetables first: give the carrots, spring onions and pepper 4–5 minutes over medium-high heat, until the carrots are tender. Turmeric colours the tofu, while black salt or regular salt seasons it; five-spice is optional.

Roll and seal with care

Even portions: divide the rested dough into 8 pieces and keep the pieces covered while rolling. Turn each wrapper a quarter turn between rolling strokes to help it spread evenly.

A secure seam: put the filling in the centre and pinch the edges closed before twisting and flattening. The wrappers do not have to be perfectly round, but a well-sealed edge helps keep the filling inside.

Use the two-stage cooking method

Golden crust: cook the pancakes in oil over medium heat for 4–5 minutes per side. Look for a golden-brown surface before moving on to steaming.

Steam finish: add the measured water carefully, shielding yourself with the lid, then cover the pan straight away. The 5–6 minute steam cooks the dough through as the water evaporates.

Plan the timing

The dough needs 30 minutes to rest, so make the filling during that pause. Let the filling cool before wrapping the pancakes, which makes it more manageable to handle.

Rolling, filling and cooking take additional time, especially when working in batches. Keep the unused dough balls and finished pancakes covered so they do not dry out.

Serve them hot

The pancakes are best served while warm, when their browned outsides contrast with the soft filling. Pair them with fresh fruit or a simple salad for a more rounded breakfast plate.

For a dipping option, serve a little soy sauce or chilli sauce at the table; these are accompaniments rather than ingredients in the recipe.

Recipe notes & tips

• Keep the dough balls and rolled wrappers covered to prevent them drying out.
• Use just enough flour on the work surface and rolling pin to prevent sticking without making the wrappers tough.
• Let the filling cool before placing it on the dough.
• Keep the filling centred and leave enough wrapper around it to pinch closed securely.
• Add the water carefully and cover the pan immediately to limit splashing.
• Cook in batches so the pancakes have room to brown.

Variations

• Regular salt: use it instead of black salt if that is what you have.
• Skip the five-spice: leave it out for a simpler, less aromatic filling.
• Change the vegetables: replace some of the carrot or red pepper with another finely chopped vegetable.
• Add chilli: serve with chilli sauce at the table for extra heat.
• Adjust the sesame: use sesame oil for cooking if you want a more pronounced sesame flavour.

Common mistakes to avoid

• Wet tofu: press out its excess liquid before mashing so the filling can cook down properly.
• Dry dough: knead in a splash of water if the mixture will not come together.
• Uncovered dough: keep dough balls and wrappers under towels while working to stop them drying out.
• Overfilled wrappers: use about 1/3–1/2 cup of filling and leave room to seal the edges.
• Loose seams: pinch and twist the edges closed before flattening the pancakes.
• Adding water too quickly: use the lid as a shield and cover the pan immediately after pouring.

How to store

Cool the cooked pancakes, then store them in an airtight container in the fridge and enjoy within 3 days. Reheat in a covered pan over low heat until warmed through, adding a small splash of water if needed. The recipe also notes that the pancakes can be made ahead and stored.

Frequently asked questions