There’s something undeniably comforting about biting into a crispy, golden pancake only to find a warm, flavorful filling inside. These Chinese-style savory stuffed breakfast pancakes are a delicious way to start your day, packed with a satisfying combination of vegetables and tofu wrapped in a soft-yet-crispy dough.
This dish is inspired by traditional Chinese breakfast pancakes, known for their thin, chewy layers and savory fillings. Unlike Western pancakes, these are more like a cross between a stuffed flatbread and a crispy crepe. They’re perfect for a leisurely weekend brunch or a grab-and-go weekday meal.
What makes these pancakes so special is their contrast in texture—the crisp exterior gives way to a tender, well-seasoned filling that’s packed with umami. If you love Chinese scallion pancakes or dumplings, you’ll definitely want to try these!
Why You’ll Love This Recipe
- Crispy yet soft – The dough turns beautifully golden and crispy while remaining tender inside.
- Savory and satisfying – The filling is packed with flavors from tofu, veggies, and seasonings.
- Great for meal prep – You can make a batch in advance and reheat them for a quick breakfast or snack.
- Customizable – Swap in your favorite vegetables or proteins to make it your own.
Ingredients You’ll Need
For the Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup hot water
- 1 tablespoon vegetable oil
For the Filling:
- ½ block firm tofu, crumbled
- 1 cup cabbage, finely shredded
- 1 medium carrot, julienned
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- ½ teaspoon white pepper
- ½ teaspoon salt
- 1 teaspoon cornstarch
For Cooking:
- 2 tablespoons vegetable oil (for pan-frying)
How to Make Chinese-Style Savory Stuffed Breakfast Pancakes
Step 1: Prepare the Dough
Making the dough is simple, but giving it time to rest is key to achieving the perfect texture.
- In a large mixing bowl, combine the flour and salt.
- Slowly pour in the hot water while stirring with chopsticks or a spoon until the dough begins to form.
- Once the mixture is cool enough to handle, knead it for about 5 minutes until smooth.
- Cover with a damp towel and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Step 2: Prepare the Filling
While the dough rests, let’s get the filling ready.
- Heat a pan over medium heat and add a little oil.
- Sauté the garlic until fragrant, then add the crumbled tofu and cook for 2-3 minutes.
- Add the cabbage, carrots, and scallions. Stir-fry for another 3 minutes until slightly softened.
- Season with soy sauce, sesame oil, white pepper, and salt. Mix well.
- Stir in the cornstarch to help bind the mixture together, then set aside to cool.
Step 3: Assemble the Pancakes
Now comes the fun part—stuffing and shaping the pancakes!
- Divide the dough into 4 equal pieces and roll each one into a ball.
- On a lightly floured surface, roll out one dough ball into a thin circle, about 6 inches in diameter.
- Spoon a portion of the filling into the center, then fold the edges over the filling, pinching to seal.
- Gently flatten the stuffed pancake with your hands to spread the filling evenly inside. Repeat with the remaining dough and filling.
Step 4: Cook the Pancakes
Time to crisp up these beauties!
- Heat a non-stick pan over medium heat and add a little oil.
- Carefully place a stuffed pancake in the pan and cook for about 3-4 minutes on each side, pressing gently with a spatula.
- Once both sides are golden brown and crispy, remove from the pan and repeat with the rest.
Helpful Tips
- Let the dough rest – This makes it much easier to roll out without springing back.
- Don’t overstuff – Too much filling can cause the pancake to break or not seal properly.
- Cook over medium heat – This allows the pancakes to cook evenly and develop that perfect crisp without burning.
- Make ahead – You can prepare the dough and filling in advance, then assemble and cook when ready.
Recipe Details
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 pancakes
- Category: Breakfast, Snacks
- Method: Pan-frying
- Cuisine: Chinese
- Diet: Vegetarian
Notes
- Feel free to swap the vegetables for mushrooms, spinach, or any other favorites.
- If you prefer a chewier pancake, you can add a little extra oil to the dough while kneading.
- Leftovers can be stored in an airtight container and reheated in a pan for a crispy texture.
Nutritional Information (Per Pancake)
- Calories: 250
- Carbohydrates: 35g
- Protein: 8g
- Fat: 9g
- Fiber: 3g
- Sodium: 400mg
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough up to a day in advance. Store it in the fridge wrapped in plastic wrap, and let it come to room temperature before rolling.
Can I bake these instead of pan-frying?
While pan-frying gives the best crispiness, you can bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
Can I freeze these pancakes?
Absolutely! Freeze them before or after cooking. If freezing uncooked pancakes, separate them with parchment paper and cook directly from frozen. If already cooked, reheat in a pan or oven for the best texture.
What can I serve with these pancakes?
They’re delicious with a simple soy dipping sauce, chili oil, or even a drizzle of hoisin sauce. A side of pickled vegetables makes a great pairing too!
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer, then transfer to a bag. Keeps for up to 1 month.
- Reheating: Warm in a dry pan over medium heat for a crispy texture or microwave for a softer version.
Related Recipes
If you loved these savory stuffed breakfast pancakes, try these other delicious recipes:
- Crispy German Potato Pancakes (Kartoffelpuffer)
- High-Protein Breakfast Biscuits
- Chinese-Style Savory Stuffed Breakfast Pancakes (Vegan Recipe)
- Smash Burger Pancakes: A Unique Twist on Classic Comfort Food
Conclusion
These Chinese-style savory stuffed breakfast pancakes are a fantastic way to bring a bit of tradition and flavor to your morning routine. They’re crispy, chewy, and packed with a satisfying filling that will keep you coming back for more. Whether you enjoy them fresh off the pan or as a quick grab-and-go meal, they’re sure to become a favorite in your kitchen.
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Chinese-Style Savory Stuffed Breakfast Pancakes
Description
There’s something undeniably comforting about biting into a crispy, golden pancake only to find a warm, flavorful filling inside. These Chinese-style savory stuffed breakfast pancakes are a delicious way to start your day, packed with a satisfying combination of vegetables and tofu wrapped in a soft-yet-crispy dough.
This dish is inspired by traditional Chinese breakfast pancakes, known for their thin, chewy layers and savory fillings. Unlike Western pancakes, these are more like a cross between a stuffed flatbread and a crispy crepe. They’re perfect for a leisurely weekend brunch or a grab-and-go weekday meal.
What makes these pancakes so special is their contrast in texture—the crisp exterior gives way to a tender, well-seasoned filling that’s packed with umami. If you love Chinese scallion pancakes or dumplings, you’ll definitely want to try these!
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup hot water
- 1 tablespoon vegetable oil
For the Filling:
- ½ block firm tofu, crumbled
- 1 cup cabbage, finely shredded
- 1 medium carrot, julienned
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- ½ teaspoon white pepper
- ½ teaspoon salt
- 1 teaspoon cornstarch
For Cooking:
- 2 tablespoons vegetable oil (for pan-frying)
Instructions
Step 1: Prepare the Dough
Making the dough is simple, but giving it time to rest is key to achieving the perfect texture.
- In a large mixing bowl, combine the flour and salt.
- Slowly pour in the hot water while stirring with chopsticks or a spoon until the dough begins to form.
- Once the mixture is cool enough to handle, knead it for about 5 minutes until smooth.
- Cover with a damp towel and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Step 2: Prepare the Filling
While the dough rests, let’s get the filling ready.
- Heat a pan over medium heat and add a little oil.
- Sauté the garlic until fragrant, then add the crumbled tofu and cook for 2-3 minutes.
- Add the cabbage, carrots, and scallions. Stir-fry for another 3 minutes until slightly softened.
- Season with soy sauce, sesame oil, white pepper, and salt. Mix well.
- Stir in the cornstarch to help bind the mixture together, then set aside to cool.
Step 3: Assemble the Pancakes
Now comes the fun part—stuffing and shaping the pancakes!
- Divide the dough into 4 equal pieces and roll each one into a ball.
- On a lightly floured surface, roll out one dough ball into a thin circle, about 6 inches in diameter.
- Spoon a portion of the filling into the center, then fold the edges over the filling, pinching to seal.
- Gently flatten the stuffed pancake with your hands to spread the filling evenly inside. Repeat with the remaining dough and filling.
Step 4: Cook the Pancakes
Time to crisp up these beauties!
- Heat a non-stick pan over medium heat and add a little oil.
- Carefully place a stuffed pancake in the pan and cook for about 3-4 minutes on each side, pressing gently with a spatula.
- Once both sides are golden brown and crispy, remove from the pan and repeat with the rest.
Notes
- Feel free to swap the vegetables for mushrooms, spinach, or any other favorites.
- If you prefer a chewier pancake, you can add a little extra oil to the dough while kneading.
- Leftovers can be stored in an airtight container and reheated in a pan for a crispy texture.