Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe) Recipe
These Chinese-Style Savoury Stuffed Breakfast Pancakes combine a tender, chewy dough with a flavorful, seasoned ground meat and cabbage filling. Crisply pan-fried to golden perfection, these pancakes are an ideal vegan-adapted breakfast or snack option, showcasing a balance of aromatic spices like five-spice powder and sesame oil with a delightful crunch from sesame seeds.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Dough Ingredients
- 2 1/4 cups all purpose flour
- 3/4 cup water
- 1/2 teaspoon salt
Filling Ingredients
- Ground lamb, beef, or chicken (substitute with firm tofu or textured vegetable protein for vegan version)
- 1/2 teaspoon five spice powder
- 1/8 teaspoon cumin
- 1 tablespoon soy sauce
- 1/8 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup green cabbage (finely chopped)
- 1 scallion (chopped)
- 1/4 teaspoon garlic powder
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 2 tablespoons sesame seeds
- 1/2 cup oil (for frying)
Instructions
- Prepare the dough: In a large bowl, combine the all purpose flour and salt. Gradually add the water while mixing until a smooth, elastic dough forms. Knead the dough for about 5-7 minutes until pliable. Cover and let it rest for 30 minutes.
- Prepare the filling: In another bowl, mix together your choice of ground meat (or vegan substitute), five spice powder, cumin, soy sauce, sugar, salt, finely chopped green cabbage, chopped scallion, garlic powder, sesame oil, white pepper, and sesame seeds until well combined. This mixture provides a balanced, flavorful filling.
- Assemble the pancakes: Divide the rested dough into small equal portions and roll each into a thin circle. Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling, sealing the edges well to prevent leakage during cooking.
- Fry the pancakes: Heat the oil in a skillet over medium heat. Place the stuffed pancakes seam-side down in the hot oil. Fry each side for 3-4 minutes until golden brown and crispy, pressing slightly with a spatula to ensure even cooking. Remove and drain excess oil on paper towels.
- Serve: Allow the pancakes to cool slightly before serving. Enjoy them hot as a savory breakfast or snack with your favorite dipping sauce.
Notes
- To keep this recipe vegan, substitute ground meat with firm tofu crumbles or textured vegetable protein.
- Do not overfill the dough to avoid breakage during frying.
- Adjust seasoning according to taste, especially salt and soy sauce.
- Use a non-stick skillet or well-seasoned pan to prevent sticking.
- These pancakes are best enjoyed fresh but can be reheated in a skillet for crispiness.
