Stuffed Chinese Pancakes (Print Version)
# Ingredients:
→ Dough
01 -
3/4 tsp salt
02 -
1 tsp neutral oil
03 -
2 cups all-purpose flour
04 -
3/4 cup warm water plus 1 tbsp more
→ Filling
05 -
1 tsp turmeric powder
06 -
1 lb extra firm tofu
07 -
3/4 tsp black salt or regular salt
→ Veggies Mix
08 -
1 tbsp toasted sesame oil for veggies
09 -
1 tsp roasted sesame seeds
10 -
1 cup chopped scallions
11 -
1 cup finely shredded carrots
12 -
1/4 tsp 5 spice powder (totally optional but amazing)
13 -
1/2 cup diced red bell peppers
14 -
1/2 tsp salt
15 -
Sesame or any cooking oil for frying
→ For Cooking
16 -
1 tbsp water for every pancake
17 -
1 tbsp neutral oil for a few pancakes
# Instructions:
01 -
In a big mixing bowl, stir together the flour and salt. Make a hole in the middle and pour in warm water. Use a wooden spoon to mix it up until a dough comes together. Add oil and knead until it feels smooth. Throw a damp towel over it and let it chill out for 30 minutes.
02 -
Squeeze the water out of the tofu, mash it up, and set it aside. Warm sesame oil in a pan, toss in scallions, carrots, and peppers. Sprinkle on salt, sesame seeds, and five-spice. Add mashed tofu along with turmeric and salt. Stir and cook until the mix is dry, then combine everything together.
03 -
Cover your surface with flour and knead the dough again. Shape it into a ring like a donut, chop it into eight sections, and roll each into a ball. Use a rolling pin to make each one into a thin wrapper about 5-5 ½ inches wide. Keep them under a towel so they don’t dry out.
04 -
Scoop some filling (about 1/3 to 1/2 cup) onto each wrapper. Fold the edges inward, twist to close it up, and gently flatten the top. Make sure to keep them covered while you work so they don’t dry up.
05 -
Warm up some oil in a pan. Cook your pancakes on medium heat until both sides are golden, about 4-5 minutes. Splash in some water, pop a lid on, and steam for 5-6 minutes until the water’s gone. Repeat for the rest. Serve warm and enjoy!
# Notes:
01 -
Store cooled pancakes in a sealed container in the fridge for about 5 days. Reheat by frying with a bit of water, or pop them in the oven. You can freeze them for up to 2 months and steam straight from the freezer to reheat.
02 -
Five-spice powder is optional but adds great depth to the flavor.