Chinese-Style Savoury Stuffed Breakfast Pancakes

 

INGREDIENT

Dough

Filling

Tofu

Veggies Mix

For cooking

  • 1 tbsp neutral oil , for 2 pancakes
  • 1 tbsp water , for each pancake

INSTRUCTIONS 

For the Dough

  • Add in the flour and salt into a mixing bowl. Mix.
  • Create a well in the center of the bowl and pour in the warm water.
  • Use a wooden spoon or spatula to mix the flour and water. Once the dough starts to come together, add in 1 tsp of oil.
  • Use your hands to mix the bits of dough. You can also use a stand mixer if you have one. Knead together for several minutes. If the dough is a bit dry, add a splash of water.
  • Keep kneading until you have a smooth ball of dough.
  • Shape the dough into a ball, then place it in a bowl.
  • Cover it with a damp towel and let it rest for 30 minutes.

Filling

  • Drain excess liquid from your tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. Mash the tofu afterwards then set aside.
  • Heat a pan. Add in 2 tbsp sesame or other oil. When the oil is hot, add in the scallions, bell peppers, and carrots. Season with some salt, sesame seeds, and chinese 5 spice (optional). Cook over medium high heat for 4-5 minutes until the carrots are tender. Add in a bit more sesame oil. Adjust seasoning based on desired taste.
  • In the same pan, add in the tofu. Mix in turmeric and black salt or other salt. Mix until well incorporated and tofu is yellow. Leave to cook for a few minutes until excess water from the tofu has evaporated. Turn off heat and then mix the tofu and carrot mix together.
  • Leave filling to cool while you prepare the wrappers.

Making the wrappers

  • You can watch the video below to see a complete step-by-step on how to make the wrappers.
  • Add some flour on your work surface. Take the dough out of the bowl and knead it a few times.
  • Punch hole in the middle of the dough and then create a donut shape. Slowly stretch.
  • Slice the dough into 8 pieces. Roll or shape each piece of dough into a ball. Cover the dough with a towel to prevent from drying while you work on one at a time.
  • To make a wrapper, press down on the ball of dough and lightly flatten it over the surface. Sprinkle a little flour on top and lightly coat your rolling pin with some flour as well.
  • While holding both ends of the rolling pin, roll out the dough by moving the pin forward and backward. Rotate the dough 90 degrees and repeat the movement.
  • Continue to roll out the dough until you have a wrapper that’s around 5-5 ½ inches in diameter. If you can’t make them into a perfectly round shape, that’s okay! Mine weren’t perfect but I was still able to properly fold these together. It really takes some time and practice to get a hang of making wrappers.
  • Place the rolled out wrappers on a tray and cover with a dry towel to prevent them from drying out. Roll out the rest of the dough.
  • Take a rolled out piece of wrapper and place around 1/3-1/2 cup of filling into the center.
  • Crease the edges and pinch with your fingers. Twist to seal and then carefully press it down to flatten. See video for a visual guide. Afterwards, place back the pancake on the tray and cover with a dry towel to prevent it from drying out. Repeat for the rest of the wrappers.

Cooking the pancakes

  • Heat a pan (with a lid), add in 1 tbsp of oil (for every 2 pancakes). When hot, add in the pancakes and lightly press down. Leave to cook over medium heat for 4-5 minutes until it has a golden brown crust. Flip over and leave to cook for another 4-5 until golden brown.
  • Prepare the lid of your pan. Using the lid as protection, carefully pour 2 tbsp of water (1 tbsp for each pancake) into the pan and then immediately cover to prevent it from splashing due to the heat.
  • Leave to cook in the steam, until the water has evaporated, around 5-6 minutes. Take out the pies and repeat this step for the remaining ones. Enjoy while hot! See storage tips in the notes below.
     
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