Spring onion pancakes are one of my favourite Chinese dishes – you might think that they’re really hard to make but I’m gonna show you how to whip them up in a jiffy!
These tasty pancakes are best served as part of a shared meal, in a Chinese feast, accompanying meat/fish/tofu or as a snack with an ice-cold beer on their own.
For the full recipe in a downloadable and printable document click here.
For the Dough
1 ¾ cup plain flour
½ cup self raising flour
3 tablespoons coconut oil
¾ cup warm water (plus extra if needed)
1 teaspoon table salt
For Assembling and Cooking Pancakes
3 Spring onions chopped finely (green part only)
3 tablespoons sesame oil for brushing
Table salt for sprinkling
Coconut oil for frying
Extra plain flour for dusting work surface
For the Dipping Sauce
¼ cup light soy sauce
¼ cup rice vinegar
½ finely chopped long red chilli (seeds removed if you don’t like it too spicy)
Coriander for garnish (optional)
Combine all dipping sauce ingredients (except coriander) in small bowl, stir and serve garnished with coriander.
To make the dough, place the flours, coconut oil, salt and warm water in the bowl of a stand mixer. Using the dough hook attachment, mix on medium speed for 5 minutes or until dough pulls away from sides of bowl. (If you are finding the mixture a little dry and it doesn’t come together, add 1 teaspoon of warm water at a time until dough forms a ball and comes together).
The dough is done, when it holds a finger indent indefinitely and is smooth and elastic to touch.
Wrap the dough ball in cling film and leave in fridge for 30 minutes to rest.
To assemble & cook the pancakes
Unwrap the dough onto a chopping board and using a sharp knife, cut into 6 equal pieces. Roll the dough into balls and drape them with a damp tea towel so they don’t dry out as you work.
Lightly flour your flat, smooth work surface and use a rolling pin to roll one of the 6 balls until it reaches 15-20cm in diameter.
Using a pastry brush, cover the entire top surface of dough with the sesame oil, sprinkle lightly with salt and approx. 1 tablespoon of chopped spring onion.
Starting from the edge closest to you, roll pancake away from your body, capturing the filling as you go. It should resemble a skinny, sausage shaped, Swiss roll.
Spiral the sausage shaped dough in to a snail formation. Cover with your damp tea towel to avoid drying out and set aside.
Repeat this process with all 6 portions of dough.
One at a time, using the dough that you rolled first, it’s time to flatten your “snails”. Lightly flour your work surface and using a rolling pin, gently roll your snail in to a flat, round, pancake shape approx. 15-20cm in diameter (the thinner the better!).
Heat 2 tsp coconut oil (on medium heat) in a fry pan. Fry your pancake for 2-3minutes per side, flipping intermittently to ensure the pancake isn’t burning. Once the pancake is crispy and cooked through, cut in to wedges and serve immediately with dipping sauce.
It is helpful to have two fry pans on the go to ensure quick cooking so the first batch of pancakes don’t go cold before the last batch is cooked.