CHINESE SPRING ONION PANCAKE RECIPES

Steps:

• Mix together the flour, salt and water until you have a smooth dough. Knead it lightly then shape into a ball, wrap in cling film and chill for 30 minutes.
• Divide the dough into four equal pieces and roll each one out on a floured surface into a circle about 8" / 20cm diameter. Brush each with sesame oil and sprinkle with the spring onions and the sesame seeds. Roll up each piece into a cigar shape then and roll it into a spiral. Flatten the spirals gently with your hand then roll them out into circles about 1cm / 2.5cm thick.
• Heat the vegetable oil in a pan at least 1 cm deep and fry each pancake for about 2 minutes each side or until until golden brown. Pat dry with kitchen paper and serve sliced.

Steps:

• Make the soy & sesame dipping sauce by combining the ingredients in small bowl. Set aside for later. Combine the flour and salt in a large bowl. Add the hot water and mix with a wooden spoon. Then use your hands to pull the dough together. Flour your work surface, then knead the dough for 6-8 minutes (add more flour if the dough is sticky) or until smooth. It’s ready when you push into the dough and it springs back. Cover with baking paper and allow to rest for 45 minutes. Roll the rested dough into a large log. Cut into 8 pieces. Roll out to a circle about 12-14 cm in diameter. Roll the dough circle up into a cigar shape. Then coil the cigar into a round shape. Roll out to 12-14 cm round. Brush with the sesame oil. Sprinkle with a quarter of the spring onions and season with a little salt. Roll the circle up into another cigar shape. Then coil again. Roll out to a 12-14 cm round. Repeat until the dough is finished. Heat the vegetable oil in a frying pan over medium-high heat. Add a pancake and cook for 4-5 minutes each side or until golden and starting to char in some areas. Remove from the pan and keep warm while you cook the other pancakes. Cut the pancakes into wedges. Serve with the Coconut Sriracha and the soy & sesame dipping sauces.