Golden and crispy flatbreads filled with a savory mix of tofu, cabbage, carrots, and scallions—these satisfying parcels are bursting with flavor and perfect as a snack, lunch, or street food-style dinner. Inspired by Taiwanese dan bing, this vegan twist delivers comfort and crunch with every bite.

Why You’ll Love This Recipe

These stuffed flatbreads are both hearty and flavorful, offering a plant-based alternative to traditional meat-filled versions. The dough is easy to prepare and fries up beautifully crisp, while the vegetable and tofu filling is aromatic, well-seasoned, and satisfying. They’re incredibly versatile—serve them as an appetizer, a main course, or even pack them for lunch. They also reheat well, making them ideal for meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• all-purpose flour

• warm water

• salt

• vegetable oil (for kneading and frying)

For the Filling:

• firm tofu, crumbled

• carrot, grated

• cabbage, finely chopped

• scallions, finely chopped

• garlic, minced

• soy sauce

• sesame oil

• ground turmeric (for color)

• salt and pepper to taste

Directions

1. In a bowl, mix flour and salt. Gradually add warm water, kneading until a smooth dough forms. Cover and let rest for 30 minutes.

2. Heat sesame oil in a pan over medium heat. Sauté garlic briefly, then add tofu, carrots, and cabbage. Stir-fry until vegetables are softened.

3. Stir in soy sauce, turmeric, scallions, salt, and pepper. Cook for 5 minutes, then let the filling cool.

4. Divide the rested dough into 6 equal portions. Roll each into a ball, then flatten into a disc.

5. Place 1–2 tablespoons of filling into the center of each disc. Fold the edges over the filling and pinch to seal into a pouch. Flatten slightly.

6. Heat a non-stick skillet with a small amount of oil. Pan-fry each flatbread for 3–4 minutes per side over medium heat until golden and crisp.

7. Serve hot with dipping sauce, or enjoy plain.

Servings and timing

Servings: 6 stuffed flatbreads
Prep time: 40 minutes (including dough rest)
Cook time: 25 minutes
Total time: 1 hour 5 minutes

Variations

• Spicy Kick: Add chili flakes or finely chopped fresh chilies to the filling.

• Mushroom Lover’s Version: Replace tofu with finely chopped shiitake or oyster mushrooms.

• Indian-Inspired: Season the filling with garam masala and coriander for a curry-style twist.

• Cheesy Non-Vegan Option: Add a sprinkle of shredded cheese to the filling before sealing.

• Gluten-Free Version: Use a gluten-free flour blend designed for flatbreads (adjust water as needed).

Storage/Reheating

Store cooled flatbreads in an airtight container in the refrigerator for up to 4 days. To reheat, pan-fry briefly or warm in a 350°F (175°C) oven until heated through and crisp again. Avoid microwaving as it may cause the bread to become soggy. Flatbreads can also be frozen for up to 1 month; reheat from frozen directly in a pan or oven.

FAQs

Can I make the dough in advance?

Yes, the dough can be made up to one day in advance and stored covered in the refrigerator. Allow it to come to room temperature before shaping.

Can I bake these instead of pan-frying?

Yes, bake at 400°F (200°C) for 15–18 minutes, flipping halfway through, though the texture will be less crisp.

What dipping sauces go well with these?

Soy sauce with a splash of vinegar, chili oil, or hoisin sauce are all excellent options.

Can I use store-bought dough?

Yes, pre-made pizza or dumpling dough works well for a quicker version.

How do I keep the flatbreads from bursting open?

Ensure the edges are tightly sealed and avoid overstuffing each flatbread.

Are these freezer-friendly?

Yes, freeze them individually on a tray, then transfer to a container or bag once solid. Reheat in a pan or oven—no thawing required.

Can I add other vegetables?

Absolutely—grated zucchini (squeezed dry), mushrooms, or bell peppers all work well.

Is tofu necessary?

You can omit tofu or substitute with mashed chickpeas or scrambled plant-based egg for a different protein source.

How can I make the dough extra soft?

Add a teaspoon of oil during kneading and ensure the dough rests adequately before shaping.

What’s the best pan for frying?

A heavy-bottomed non-stick skillet or cast-iron pan ensures even browning and crisp texture.

Conclusion

Crispy Pan-Fried Stuffed Flatbreads are a delicious and satisfying vegan option packed with flavor and texture. Easy to customize and perfect for any time of day, they offer a homemade take on street food with all the comfort of a well-seasoned, hearty meal. Whether served as a main dish or a snack, these flatbreads are sure to become a staple in your kitchen.

Crispy Pan-Fried Stuffed Flatbreads (Vegan Dan Bing Style)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 6 flatbreads
• Category: Snack
• Method: Pan-Frying
• Cuisine: Asian
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

Pains plats végétaliens dorés et croustillants, farcis d’un savoureux mélange de tofu, chou, carottes et oignons nouveaux. Inspirés du dan bing taïwanais, ces papillotes poêlées sont parfaites pour un en-cas, un déjeuner léger ou un dîner façon street food.

---

Ingredients

• 2 tasses de farine tout usage
• 3/4 tasse d’eau tiède
• 1/2 cuillère à café de sel
• 1 cuillère à soupe d’huile végétale (pour pétrir et frire)
• 1 tasse de tofu ferme, émietté
• 1 carotte moyenne, râpée
• 1 tasse de chou, finement haché
• 2 oignons verts, finement hachés
• 2 gousses d’ail hachées
• 1 cuillère à soupe de sauce soja
• 1 cuillère à soupe d’huile de sésame
• 1/2 cuillère à café de curcuma moulu (pour la couleur)
• Sel et poivre au goût

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dans un saladier, mélanger la farine et le sel. Ajouter progressivement l’eau tiède et pétrir jusqu’à obtenir une pâte lisse. Couvrir et laisser reposer 30 minutes.
2. Dans une poêle, faire chauffer l’huile de sésame. Ajouter l’ail, le tofu émietté, les carottes et le chou. Faire revenir jusqu’à ce qu’ils soient tendres.
3. Ajouter la sauce soja, le curcuma, les oignons verts, le sel et le poivre. Cuire 5 minutes. Laisser refroidir.
4. Divisez la pâte en 6 parts égales. Roulez chaque part en boule, puis aplatissez-la en un petit disque.
5. Déposer 1 à 2 cuillères à soupe de garniture au centre de chaque disque. Replier les bords et bien sceller pour former une poche ronde. Aplatir légèrement.
6. Faites chauffer une poêle antiadhésive avec un peu d’huile. Faites revenir chaque galette farcie à feu moyen pendant 3 à 4 minutes de chaque côté, jusqu’à ce qu’elle soit dorée et croustillante.
7. Servir chaud avec une sauce ou déguster nature.

---

Notes

• Utilisez une serviette humide pour empêcher la pâte de sécher pendant le façonnage des pains plats.
• Personnalisez la garniture avec des champignons, des épinards ou du piment pour plus de saveur.
• Ils se congèlent bien : réchauffez-les à la poêle ou au four jusqu’à ce qu’ils soient à nouveau croustillants.

---

Nutrition

• Serving Size: 1 flatbread
• Calories: 210
• Sugar: 2g
• Sodium: 280mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg