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Transform your breakfast routine with these tasty Chinese-inspired morning flatbreads. Packed with crumbled tofu and veggies, they give a fun spin on your usual breakfast options while offering a filling meal you can make in advance.
I came up with these flatbreads while trying to copy my grandma's special stuffed breads she'd make every Sunday. Now making the dough and filling has turned into my own weekend habit at home.
What You'll Need
- All purpose flour: Makes the wrapper just right - chewy but with a nice crunch
- Warm water: Wakes up the gluten so your dough stretches to hold everything inside
- Extra firm tofu: Gives you that scrambled egg feel - try to find kinds with less water
- Turmeric powder: Brings a sunny color and gentle earthy taste
- Black salt (kala namak): Has sulfur that makes tofu taste like real eggs
- Shredded carrots: Add a bit of sweetness and pretty color
- Scallions: Bring a fresh zip that cuts through the richness
- Bell peppers: Give a sweet crunch and bright pops of color
- Chinese five spice powder: Adds deep flavor from its mix of star anise, cinnamon, cloves, fennel, and Sichuan peppercorns
- Toasted sesame oil: Gives a nutty richness that makes everything taste better
Cooking Guide
- Mix your dough:
- Combine flour and salt in a big bowl and make a hole in the middle. Pour warm water into the hole and stir until rough. Add oil and work the dough about 5 minutes until smooth. It should feel a bit tacky but not stick to your hands. Cover with a wet cloth and let it sit 30 minutes so it relaxes.
- Dry the tofu:
- Wrap tofu in a kitchen towel and put something heavy on it for 10 minutes. This gets rid of extra water that would make your flatbreads soggy. Break the dried tofu into small bits like scrambled eggs.
- Cook your veggies:
- Cook carrots, bell peppers, and scallions in sesame oil until soft but still crisp, around 4 minutes. Add salt and five-spice powder. Keep some crunch in the veggies for nice texture in each bite.
- Flavor the tofu:
- Using the same pan, toss in broken tofu, turmeric, and black salt. Cook until dry, about 3 minutes. The turmeric turns everything bright yellow while black salt makes it taste like eggs.
- Shape the wrappers:
- Cut dough into 8 even pieces. Roll each one into a thin circle about 5 inches across. Keep your rolled dough under a dry towel so it doesn't dry out.
- Put them together:
- Spoon about 1/3 cup filling onto each wrapper. Pull the edges up and pinch them closed, making a little pouch. Gently flatten with your hand into a 4-inch round.
- Cook them up:
- Heat oil in a pan over medium heat. Cook flatbreads until golden, about 4 minutes each side. Add a splash of water and quickly cover the pan to make steam, which helps the dough cook all the way through.
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Five spice powder really makes these flatbreads stand out. My first try without it was okay, but adding this Chinese spice mix took the flavor to another level. The blend of sweet, spicy and savory reminds me of mornings in my grandma's kitchen.
Prepare In Advance
These stuffed flatbreads actually taste better the next day when all the flavors mix together. Make twice as many on Sunday for quick breakfasts all week. Just keep cooked flatbreads in a sealed container in your fridge for up to five days. Warm them in a dry pan over medium heat until they're hot and crispy again.
Other Filling Ideas
The tofu scramble filling tastes great, but feel free to try different mixes. Many Chinese flatbreads use cabbage and mushrooms, which add wonderful deep flavor. For something more filling, mix in cooked ground pork or chicken with ginger and garlic. If you don't eat meat, try mashed beans, tempeh, or seitan with the same spices.
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Tasty Pairings
These flatbreads work best with simple sides. Try dipping them in black vinegar mixed with thin strips of ginger. For breakfast, eat them with fresh fruit or a simple miso soup. They're also great in lunch boxes at room temperature with a crunchy cucumber salad on the side.
Traditional Background
These stuffed flatbreads take ideas from different Chinese food traditions, like cong you bing (scallion pancakes) and xian bing (meat-filled pies). Northern Chinese cooking often uses wheat breads and pancakes instead of rice as the main grain. Workers traditionally ate these portable filled breads because they needed filling food they could carry easily and eat without forks or spoons.
Frequently Asked Questions
- → Can I prep these in advance?
Sure! You can chill them in the fridge for up to 5 days or freeze them for later. Just pan-fry or steam to warm them up.
- → What can replace tofu in the filling?
If tofu's not your thing, try scrambled eggs or minced meat instead. Adjust the spices to suit your vibe.
- → How do I keep the dough soft?
Lay a damp cloth over the dough and rolled pieces while you're working so they don't dry out.
- → Can I use store-bought wrappers?
Absolutely! Premade dumpling or spring-roll wrappers work well, but fresh homemade dough gives it a special touch.
- → What oil should I cook with?
Go for a neutral oil like sunflower or canola. If you want extra flavor, add a hint of sesame oil.
- → How can I switch up the filling?
Throw in mushrooms, cabbage, or whatever veggies you love. Play around with spices, too!