My Asian Kitchen
Eaten for breakfast or as a snack all over China, spring onion pancakes are made from the same dough as dumplings. They’re rolled out in a method similar to a roti – the dough is brushed with sesame oil, showered in spring onions, rolled up and twisted like a snake, and then rolled again. Pan-fry them until golden to create
their chewy yet flaky texture and then dip into a tangy red chilli sauce to eat.
PREP 20 MINUTES, PLUS
30 MINUTES RESTING
COOK 10 MINUTES
© 2020 Jennifer Joyce / Murdoch Books · Reproduced with permission. · y Asian Kitchen by Jennifer Joyce (Murdoch Books, £20). Photography by Phil Webb.
Tip the flour into a food processor or large mixing bowl. With the motor running or using a spoon to stir, pour in the boiling water. The dough will come together into a ball. Remove it from the machine or bowl. Knead on a clean work surface for about 5 minutes until the dough is smooth. Place in a bowl, cover with plastic wrap and let rest for 30 minutes.
Slice the dough into four pieces and roll each one out on a lightly floured surface into a 20 cm (8 inch) circle. Brush the surface of each with some of the sesame oil. Sprinkle with all of the spring onions and red chilli.
Roll each circle up into a tight log. Twist each log around itself like a snake to make a circle. Roll each circle out again to about 18 cm (7 inches). Keep the finished pancakes separated with baking paper and covered with a tea towel.
Heat a large frying pan and add some of the remaining sesame oil. Fry one of the pancakes for about 2 minutes until golden on one side, and then flip over. Repeat with the remaining three, adding oil to the pan each time. Cut the pancakes into squares or triangles.
Sprinkle the pancakes with the sesame seeds and serve with sriracha or Chinese red chilli sauce.
My favourite sriracha sauce is Sriraja Panich, a Thai brand. If your sauce is too hot, then add a teaspoon or so of rice vinegar to soften the heat.