Chinese-Style Savoury Stuffed Breakfast Pancakes (Vegan Recipe)
A delicious and hearty savory pancake filled with amazing textures and flavours, perfect for breakfast or brunch. This vegan take on a Chinese-inspired classic is sure to satisfy!
Equipment
- 1 Mixing bowl Large
- 1 Frying pan Non-stick preferred
- 1 Rolling pin
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon toasted sesame oil
- 1 cup shredded cabbage
- ½ cup shredded carrot
- ¼ cup chopped scallions
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon vegetable oil for frying
- to taste salt & pepper
Instructions
Instructions
- In a large bowl, combine flour and warm water to form a dough. Knead until smooth and cover with a damp towel to rest for 20 minutes.
- In a separate bowl, prepare filling by mixing shredded cabbage, carrot, scallions, soy sauce, garlic powder, ginger powder, and a dash of salt & pepper.
- Divide rested dough into equal portions and roll each into a thin circle.
- Place a spoonful of filling in the center of each circle and fold the edges inward to seal. Gently flatten sealed pancakes.
- Heat vegetable oil in a pan on medium heat.
- Pan-fry pancakes for 4-5 minutes per side or until golden brown and cooked through.
- Remove from pan and let cool slightly on a paper towel-lined plate.
- Serve warm with extra soy sauce or hot sauce if desired.
Notes
You can customize the fillings with any leftover veggies you have. Perfect with hot sauce!