Spring Onion Pancakes
Delicious, flakey pancakes served with a numbing sipping sauce
Equipment
- Flat fry pan
- Rolling Pin
- Mixing bowl
Ingredients
- 300 g plain flour
- ½ cup hot water
- ¼ cup vegetable oil
- 2 spring onions finely chopped
- 4 tbsp. black sesame seeds
- 2 tbsp. soy sauce
- 1 tsp rice vinegar
- ½ tsp Sichuan peppercorns
- 1 chilli, sliced
- vegetable oil, butter or lard for cooking
- butter or lard for brushing melted
Instructions
- Sift the flour into a mixing bowl
- Pour the water into the flour and use your hands to knead together
- Add the oil roughly 1 tsp at a time and knead it through. You may not require all of the oil! Knead until you get a thick dough that is no longer sticky. Lightly brush the dough ball with oil and set in the mixing bowl with a lid or damp tea towel to cover the bowl. Keep aside for 1 hour
- In the meantime prepare the dipping sauce by mixing the soy sauce, vinegar, chilli, and a few pieces of the spring onion together. Set the sauce aside to infuse
- After 1 hours, check if the dough is ready by gently pressing into the dough. If the dough springs back quickly then let the dough rest for another 15 minutes. If, after pressing the dough, the dent remaining, the dough is ready. Knead the dough and separate into 8 balls.
- Flour the bench and roll out one of the balls into a really thin rectangle or square. The sheet should be almost transparent such that you can see your hand through it
- Brush the sheet lightly with melted butter
- Sprinkle the sheet with ⅛ of the black sesame seeds evenly leaving a 1 cm border around the edges
- Sprinkle the sheet with ⅙ of the chopped spring onion, evenly leaving a 1 cam border around the edges
- Roll the pancake starting at one edge and gently tugging and rolling it up into a log
- Curl this log into a snail shape and tuck the end in
- Flatten the snail shape and gently roll it out using the rolling pin to make a thick pancake
- Heat up 1 tbsp. of butter, vegetable oil or lard in a fry pan
- Add the prepared pancake in the fry pan and move it around to ensure it is fully coated with the oil. Fry for 30 seconds and then check the colour of the base of the pancake. Once golden brown, flip the pancake over and cook until the other side is golden brown. Remove and place onto some kitchen paper to soak up excess oil
- When the pancake is warm but cool enough to touch, gently push either edge of the pancake to loosen the layers and make it appear very flakey
- Serve the pancakes hot alongside the dipping sauce