Chinese · serves 2
Spring Onion Pancakes
Flaky, layered, coiled like a pinwheel. Chewy in the middle, crisp at the edge.
Ingredients
- 2 cups plain flour
- 6 stalks spring onion, chopped
- 2 tsp sesame oil
- 1 tsp white pepper
- 1/3 cup hot water
- 3 tbsp cold water
- Oil for frying
- Salt
Method
- Toss the spring onions with sesame oil, pepper and salt and leave them.
- Knead the flour with hot water first, then add cold water. The hot water is what makes it tender.
- Rest the dough an hour, then divide into 4-6 and roll each very thin.
- Scatter spring onion right to the edges, roll into a rope, then coil it like a snail and flatten.
- Shallow fry until golden on both sides. Cut into wedges.