About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
20 mins
Serves
4

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.

SERVES 4
PREP 20 MINUTES, PLUS
30 MINUTES RESTING
COOK 10 MINUTES


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© 2019 Jennifer Joyce / Murdoch Books · Reproduced with permission. · y Asian Kitchen by Jennifer Joyce (Murdoch Books, £20). Photography by Phil Webb.
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  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Sprinkle the pancakes with the sesame seeds and serve with sriracha or Chinese red chilli sauce.

    NOTE
    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.

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