Stuffed Chinese Pancakes (Print Version)
# Ingredients:
→ Dough
01 -
1 tsp neutral-flavored oil
02 -
3/4 cup warm water plus an extra tablespoon
03 -
3/4 tsp salt
04 -
2 cups plain all-purpose flour
→ Filling
05 -
1 tsp ground turmeric
06 -
1 lb tofu, extra firm type
07 -
3/4 tsp black salt or regular salt, choose your preference
→ Veggies Mix
08 -
1 tbsp plain toasted sesame oil for the veggies
09 -
Sesame oil or similar oil for frying
10 -
1 cup finely chopped scallions
11 -
1/2 tsp salt
12 -
1/4 tsp optional five-spice seasoning (adds great flavor!)
13 -
1 cup shredded carrots
14 -
1/2 cup diced red bell pepper pieces
15 -
1 tsp roasted sesame seeds
→ For Cooking
16 -
1 tbsp water per pancake for steaming
17 -
1 tbsp neutral oil for every two pancakes
# Instructions:
01 -
Throw the flour and salt into a bowl, then mix them up. Pour warm water into the center—make a little well for it—and stir it around with a wooden spoon until it starts clumping together. Knead in the oil until it's nice and smooth. Cover this with a damp towel and let it hang out for half an hour.
02 -
Drain tofu by pressing out the extra water, crumble it into bits, and set aside. Heat up sesame oil in a pan, toss in scallions, carrots, and bell peppers. Sprinkle with five-spice, sesame seeds, and salt. Add the tofu along with turmeric, stir it all together, and cook until dry. Mix the tofu and veggies so they're evenly combined.
03 -
Dust your counter with flour and knead the dough you rested earlier. Shape the dough into a ring, cut it into 8 sections, then roll each one into a small ball. Flatten these balls with a rolling pin until they’re nice and thin (around 5 inches wide). Use a towel to cover the wrappers so they don’t dry out.
04 -
Spoon 1/3-1/2 cup of the filling into the middle of each wrapper. Bring the edges together, pinch and twist to seal it closed, then gently press it flat. Keep the ones you’re not working on covered with a damp towel so they stay soft.
05 -
Heat oil in a pan. Cook the folded pancakes for a few minutes on both sides until golden, maybe 4-5 minutes. Add a splash of water to the pan, pop on the lid, and steam them for another 5-6 minutes until there’s no water left. Do this for each batch and serve them up warm.
# Notes:
01 -
Store leftover pancakes in a sealed container in your fridge for about 5 days. Warm them up on the stove with water or pop them in the oven. Freeze for a couple months and just re-steam directly from frozen.
02 -
That five-spice powder? Totally optional, but it boosts the overall flavor a lot.