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

Scale

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.