Description
There’s something so comforting about biting into a crispy, golden-brown pancake and discovering a warm, savory filling inside. These Chinese-style savory stuffed breakfast pancakes bring together the best of both worlds: a slightly chewy, flaky exterior and a flavorful, hearty filling.
Inspired by traditional jianbing and stuffed scallion pancakes, this version is perfect for a satisfying breakfast or a snack at any time of day. In China, street vendors make similar pancakes fresh to order, folding in different fillings that vary by region. Whether you’ve had them before or you’re trying them for the first time, this homemade version will transport you to a bustling food stall, with the aroma of sizzling pancakes filling the air.
The best part? These pancakes are completely vegan, packed with umami, and made with pantry-friendly ingredients. Whether you enjoy them as a grab-and-go breakfast or as a fun weekend cooking project, they’re bound to become a favorite.
Ingredients
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
Instructions
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!
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.