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This flavorful Chinese-inspired morning flatbread turns breakfast time upside down with tasty pockets of goodness. Packed with crumbled tofu and veggies, these pancakes bring a fun spin on your usual breakfast options while giving you a filling meal you can make in advance.
I came up with these pancakes while trying to copy my grandma's special stuffed breads she'd make every Sunday. Now making the dough and filling has turned into my own weekend family tradition too.
Ingredients
- All purpose flour: Makes the wrapper just right - both chewy and crispy
- Warm water: Wakes up the gluten so your dough stretches nicely around the filling
- Extra firm tofu: Gives you that scrambled egg feel - try to find one without too much water
- Turmeric powder: Adds that sunny yellow color and gentle earthy taste
- Black salt (kala namak): Has sulfur that makes tofu taste just like eggs
- Shredded carrots: Bring a touch of sweetness and pretty orange flecks
- Scallions: Add a fresh zingy flavor that cuts through the richness
- Bell peppers: Give you sweet crunch and bright pops of color
- Chinese five spice powder: Delivers rich flavor layers from star anise, cinnamon, cloves, fennel, and Sichuan peppercorns
- Toasted sesame oil: Brings a deep nutty taste that makes everything better
Step-by-Step Instructions
- Prepare the dough:
- Combine flour and salt in a big bowl and make a hole in the middle. Pour your warm water into this hole and stir until it looks rough. Add oil and knead about 5 minutes until smooth. The dough should feel a bit tacky but not sticky. Cover with a damp towel and let it sit 30 minutes so the gluten can chill out.
- Press the tofu:
- Wrap your tofu in a kitchen towel and put something heavy on it for 10 minutes. This gets rid of extra water that would make soggy pancakes. Break up the pressed tofu into little bits that look like scrambled eggs.
- Create the vegetable mixture:
- Cook carrots, bell peppers, and scallions in sesame oil until soft but still a bit crunchy, around 4 minutes. Add salt and five-spice powder. Don't cook them too much - you want them to still have some bite.
- Season the tofu:
- Using the same pan, throw in your crumbled tofu, turmeric, and black salt. Cook until dry, about 3 minutes. The turmeric turns everything a bright yellow while the black salt makes it taste egglike.
- Roll the wrappers:
- Cut dough into 8 same-sized pieces. Roll each into a thin circle about 5 inches wide. Keep the ones you've rolled under a dry towel so they don't dry out while you work.
- Assemble the pancakes:
- Put about 1/3 cup filling in the middle of each wrapper. Pull the edges up and pinch them closed, making a little pouch. Gently press down with your hand to create a flat disc about 4 inches across.
- Cook the pancakes:
- Put some oil in a skillet over medium heat. Cook pancakes until they're golden brown, roughly 4 minutes on each side. Add a spoonful of water for each pancake and quickly put the lid on to make steam, which helps cook the dough all the way through.
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The five spice powder really makes these pancakes stand out. My first try without it was fine but adding this Chinese spice mix took the flavor to another level. The mix of sweet, spicy, and savory tastes brings a realness to them that reminds me of mornings at my grandma's place.
Prep Ahead Wonder
These stuffed pancakes actually taste better the next day as all the flavors mix together nicely. Make twice as many on Sunday and you'll have quick breakfasts all week. Just keep cooked pancakes in a sealed container in your fridge for up to five days. Warm them up in a dry pan over medium heat until they're hot and crispy again.
Filling Variations
The tofu scramble filling tastes great, but feel free to try different mixes. Old-school Chinese pancakes often use cabbage and mushrooms, which bring amazing savory flavors. For something more filling, try adding cooked ground pork or chicken with ginger and garlic. Plant-based options could be mashed beans, tempeh, or seitan with the same tasty spices.
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Serving Suggestions
These pancakes work best with simple sides. Try them with a small bowl of black vinegar mixed with thin strips of ginger for dipping. For breakfast, have them with fresh fruit or a basic miso soup. They also pack well in lunch boxes at room temp with a crunchy cucumber salad on the side.
Cultural Context
These stuffed pancakes take ideas from different Chinese food traditions, like cong you bing (scallion pancakes) and xian bing (meat-filled pies). In Northern China, wheat breads and pancakes are more common than rice as the main grain. Workers would carry these handy filled breads because they needed filling food they could take anywhere and eat without forks or spoons.
Frequently Asked Questions
- → Can I make these ahead of time?
Definitely! Keep them in the fridge for up to 5 days or freeze for later. You can reheat by steaming or quickly pan-frying.
- → What’s a good tofu replacement?
Swap tofu with eggs or ground meat, adjusting spices to taste.
- → How do I stop the dough from drying?
Use a damp towel to cover both the dough and any rolled wrappers while working.
- → Can I skip making homemade dough?
Sure, premade spring roll or dumpling wrappers work well too. But homemade offers a unique texture and flavor boost.
- → Which oil should I use?
Neutral oils such as vegetable, sunflower, or canola work best, though sesame oil can add extra flavor.
- → What other fillings can I try?
You can toss in veggies like mushrooms, zucchini, or cabbage. Adjust seasonings for a personal touch.