Chinese-Style Savory Stuffed Breakfast Pancakes (Vegan Recipe)

By Martha

Everyday Kitchen Bliss!

February 2, 2025

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Why You’ll Love This Recipe

Crispy yet chewy texture – The combination of a tender, pan-fried dough and a flavorful filling makes every bite satisfying.
Packed with savory flavors – The filling is full of umami-rich ingredients that complement the slightly crisp pancake shell.
Great for meal prep – Make a batch and store them for quick breakfasts or snacks throughout the week.
Customizable – You can switch up the filling based on what you have at home, making these pancakes super versatile.’

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Ingredients You’ll Need

For the Dough:

2 cups all-purpose flour
½ cup hot water
¼ cup room temperature water
½ teaspoon salt
1 tablespoon neutral oil

For the Filling:

½ cup firm tofu, crumbled
½ cup mushrooms, finely chopped
¼ cup carrots, finely chopped
¼ cup green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon garlic powder
½ teaspoon white pepper

For Cooking:

2 tablespoons neutral oil, for frying

How to Make Chinese-Style Savory Stuffed Pancakes

Step 1: Prepare the Dough

Start by making the dough. In a large bowl, combine the all-purpose flour and salt. Slowly pour in the hot water while stirring with chopsticks or a wooden spoon. This helps to partially cook the flour, giving the pancakes a soft yet chewy texture. Once the hot water is incorporated, add the room temperature water and continue mixing until a rough dough forms.

Transfer the dough to a floured surface and knead for about 8–10 minutes, until it becomes smooth and elastic. If the dough feels too dry, add a little more water, one teaspoon at a time. If it’s too sticky, dust with a bit more flour.

Cover the dough with a damp cloth and let it rest for at least 30 minutes. This step is essential for a soft and pliable dough that rolls out easily.

Step 2: Make the Filling

While the dough is resting, prepare the filling. In a skillet over medium heat, add a teaspoon of oil and sauté the chopped mushrooms, carrots, and tofu for about 5 minutes, until softened.

Season the mixture with soy sauce, sesame oil, garlic powder, and white pepper. Stir well and cook for another 2–3 minutes, allowing the flavors to meld. Finally, add the chopped green onions, stir, and remove from heat. Let the filling cool before assembling the pancakes.

Step 3: Assemble the Pancakes

Once the dough has rested, divide it into 4 equal pieces. Take one piece and roll it into a thin circle, about 6 inches in diameter.

Spoon 2–3 tablespoons of the filling onto the center of the dough. Carefully fold the edges over the filling, pinching them together to seal. Gently flatten the stuffed pancake with your hands or a rolling pin to ensure even cooking. Repeat with the remaining dough and filling.

Step 4: Cook the Pancakes

Heat 2 tablespoons of neutral oil in a non-stick or cast-iron pan over medium heat. Once hot, place a pancake in the pan and cook for 3–4 minutes per side, until golden brown and crispy. Flip carefully and press down lightly with a spatula to ensure even cooking.

Once done, transfer to a plate lined with paper towels to absorb excess oil. Repeat with the remaining pancakes.

Step 5: Serve and Enjoy!

Serve the pancakes hot, with your favorite dipping sauce. A simple soy sauce and vinegar mixture or a drizzle of chili oil pairs perfectly with the crispy, savory pancakes. Enjoy them fresh for the best texture!

Helpful Tips

Let the dough rest – Resting the dough helps develop its elasticity, making it easier to roll out and shape.
Don’t overfill – Adding too much filling can make the pancakes difficult to seal and cause them to break open while cooking.
Press gently when cooking – Lightly pressing the pancakes in the pan helps achieve even browning while keeping them from bursting.
Use a non-stick pan – This prevents sticking and ensures the pancakes cook evenly without burning.

Recipe Details

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 4 pancakes
Category: Breakfast, Snacks
Method: Pan-Fried
Cuisine: Chinese
Diet: Vegan

Notes

Feel free to customize the filling by adding finely chopped cabbage, spinach, or even a bit of mashed sweet potato for extra flavor.
If you prefer a softer pancake, cook on lower heat for a longer time to prevent excessive crisping.
These pancakes are best enjoyed fresh but can be stored and reheated if needed.

Nutritional Information (Per Pancake)

Calories: 220
Protein: 6g
Carbohydrates: 32g
Fat: 8g
Fiber: 3g

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can prepare the dough up to 24 hours in advance. Just store it in an airtight container in the fridge and let it come to room temperature before rolling.

Can I freeze these pancakes?

Absolutely! After cooking, let them cool completely, then store them in an airtight container with parchment paper between each pancake. Reheat in a pan over low heat until warmed through.

What other dipping sauces go well with these pancakes?

Aside from soy sauce and vinegar, you can try a spicy chili oil, hoisin sauce, or even a peanut sauce for a unique twist.

Storage Instructions

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven for the best texture.
Freeze: Freeze cooked pancakes for up to 2 months. Reheat directly from frozen in a pan over medium heat.

If you liked this recipe, you’ll definitely enjoy these other savory delights:

Conclusio

These Chinese-style savory stuffed breakfast pancakes are the perfect balance of crispy, chewy, and flavorful. They’re fun to make, incredibly satisfying, and a great way to switch up your breakfast routine. Whether you enjoy them fresh off the pan or save them for a quick meal later, they’re bound to become a favorite.

Give this recipe a try, and let me know how you liked it! Happy cooking!