First, cook one cup of glutinous rice using the same method as regular rice. Since Wuhan residents typically eat doupi for breakfast, prepare the glutinous rice in a rice cooker the night before.
Soak dried shiitake mushrooms overnight; about 4-5 large or 7 small mushrooms are sufficient. In the morning, dice 2-3 pieces of spiced dried tofu and the pre-soaked mushrooms. Also, dice the meat; slightly fatty pork belly is preferred, but lean meat can be used. Our family prefers sausages, so we use sausage—substitute according to your preference.
Stir-fry the meat until cooked, similar to regular stir-frying but with a bit more salt. Add the diced tofu and mushrooms, stir-fry until done, then season with salt and dark soy sauce. Add a small amount of water to ensure the filling has some moisture.
Add chopped scallions and turn off the heat. While scallions are optional, our family prefers cooked scallions, so we add them at this stage.
Prepare the batter by mixing 0.3 cups of flour with water and half of a beaten egg. The batter should be slightly thinner than pancake batter to achieve a thinner skin.
Heat a non-stick pan to medium-low (100-200°C); water droplets should sizzle but not burn. An electric griddle is also suitable. Use the lowest heat setting.
Add a small amount of oil to the pan, tilting to coat the bottom evenly. Use a spatula if needed.
Quickly pour the batter into the pan, tilting immediately to spread it into a thin, large, and round layer. Imperfections are acceptable since eggs are used instead of mung bean flour, which may cause bubbling.
Pour the remaining egg mixture over the skin, tilting the pan to spread it evenly, including the edges. Wait about 10 seconds for the skin to set.
Check the edges with a spatula to ensure they lift easily. Flip the skin once it is loose.
After flipping, reduce the heat to minimum and let the egg side cook using residual heat. Work quickly to avoid burning.
Spread the prepared glutinous rice evenly over the skin, then top with the stir-fried mushroom and tofu mixture. Turn off the heat.
Spread the mixture evenly across the pan. Use a spatula to cut the Doupi into several pieces for easier flipping.
Flip it over, sprinkle with chopped green onions, and it is ready to serve.