Vegetable Stuffed Chinese Pancakes with diping sauce

Ingredients

For the outer covering -

• 2 cups All Purpose flour
• 1 tsp Salt
• 2 tsp Oil
• Warm water as needed to form a stiff dough

For the Tofu and Vegetable filling -

• 12 oz Extra firm or firm Tofu chopped into very tiny pieces
• 2 cups Cabbage finely chopped
• 1 cup Carrot finely chopped
• 2 tbsp Soy sauce
• 1 tbsp Chili paste or to taste
• 1 tsp Sugar
• 2 tsp Corn starch
• 3 tbsp Water
• 2 tbsp Oil

Instructions

To make the outer covering / dough -

• Mix the flour and the salt together and add enough water to make a stiff dough.
• Add the oil and knead the dough for about a minute.
• Cover the dough and let it rest for about 30 minutes

  To make the Tofu and Vegetable filling -

  Drain the tofu and wrap it in a couple of layers of paper towels and place some weight over it to get rid of excess water. Now chop the tofu into very tiny pieces.

  Heat a wide pan and add 2 tablespoon oil. Add the tofu and fry it on medium-high heat until it is golden brown.

  Now add the chopped cabbage and carrot and let the vegetables cook until halfway done.

    Add the sauce and the chili sauce and mix well. Let it cook for 2 to 3 more minutes.
   Mix the cornstarch in water and add this to the tofu and vegetable mixture. This helps combine everything together.
   Cook for a minute more and then turn off the flame and let the filling cool entirely before stuffing.

   Pinch out tiny pieces from the dough. I got about 12 to 13 pieces. Roll each piece into a ball and keep it aside.

  Working with one piece at a time, dust it with enough flour and roll it into a very thin circle. I made about 5 inch wide circles from the dough balls. Make sure that the edges are rolled very thin so the pancake is not very doughy.

  Place about 2 heaping tablespoon of filling in the center and start to seal the edges by bringing them together forming a pleat. It is somewhat like making the modak / kozhukattai./ stuffed paranthas

   Now flatten the pancake, so it is about ½ inch thick

  Heat a heavy bottom pan. I love my cast iron pan for this as I got a beautiful crust with it.

  Add about 1 tablespoon of oil and place the formed pancakes on the pan. Depending on the size of your pan, you can cook about 3 to 5 at a time.

  Cook on both the sides until golden brown and then remove it on a plate.

  Serve warm with sauce

  For the dipping sauce

  Thin soy sauce – 4 tbsp

  Vinegar – 4 tbsp

  Ginger – ½ teaspoon (grated)

  Sugar – 1 tsp

  Red pepper flakes – ½ tsp

  Toasted sesame seeds – ½ tsp

  To make the dipping sauce –

  Combine all the ingredients mentioned above and whisk them to mix well.

  Serve with the pancakes!

  

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