Chinese-Style Savoury Stuffed Breakfast Pancakes | Asian-Inspired Vegan Recipes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is cost-effective.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: tofu

Flaxseed meal is a plant-based alternative for binding.

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. 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.

Drain excess liquid from your tofu. 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. 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. Cook until excess water from the tofu has evaporated. Mix the tofu and carrot mix together.

Add some flour on your work surface. Take the dough out of the bowl and knead it a few times.

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. Roll out the dough until you have a wrapper that’s around 5-5 ½ inches in diameter.

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 to seal.

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.

Carefully pour 2 tbsp of water into the pan and then immediately cover. Leave to cook in the steam until the water has evaporated, around 5-6 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens