Each pancake is carefully crafted to ensure that every bite offers a symphony of textures, from the crispy exterior to the tender, flaky interior. Served with a tangy dipping sauce that perfectly balances the richness of the pancakes, this dish is an ideal starter or accompaniment to any meal.
Ingredients:
- 2 cups all-purpose flour, plus extra for dusting
- 1 cup boiling water
- up to 1/4 cup toasted sesame oil
- 2 cups thinly sliced spring onions
- for the dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons chinkiang or rice wine vinegar
- 1 tablespoon finely sliced spring onions
- 1/2 tsp grated fresh ginger
- 2 teaspoons sugar
To cook:
- 1/4 cup vegetable oil
- kosher salt
Method:
Place the flour in a bowl and add the boiling water, mixing with chopsticks or a fork until a dough forms. When cool enough to handle, knead the dough until smooth. Cover with a damp cloth and leave to rest for 30 minutes.
Divide the dough into four equal parts. Roll out one part into an 8″ disc on a floured surface.
Brush the disc with sesame oil and sprinkle with the spring onions.
Roll the disc into a cylinder, then twist it into a spiral, tucking the end under and flattening it with your hand.
Roll the spiral back into an 8″ disc.
Heat the vegetable oil in a frying pan over a medium heat. Cook each pancake until golden brown on both sides, about 2 minutes per side, sprinkling with kosher salt after flipping.
Cut into slices and serve with dipping sauce.
