Spring onion pancakes

Name: Spring onion pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 8 pancakes
Cuisine: Chinese
Ingredients: 1 tablespoon light soy sauce; 1¼ cups (185 g) plain flour, plus extra for dusting; 2 tablespoons sesame oil, for brushing; 2 spring onions (scallions), finely chopped; vegetable oil, for frying; ½ teaspoon garlic powder – optional; 1 teaspoon sugar; 1 spring onion, sliced; ½ teaspoon Sriracha sauce – optional; 1 teaspoon Chinese black vinegar or rice vinegar; 1 teaspoon sesame oil; 1 teaspoon mirin; ¼ teaspoon salt; ½ cup (125 ml) vegetable stock

Preparation info

Makes
8
pancakes

Difficulty
Medium
Ready in
30 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

The perfect marriage of chewy and flaky, this popular Chinese appetiser is a breeze to make at home. When frying the pancakes, use at least a teaspoon of oil for each one – this ensures they get scorched and golden in patches, otherwise they’ll be all chew and no flake!

Ingredients

½ cup (125 ml) vegetable stock
¼ teaspoon salt

Asia
China
Starter
Vegan
Spring
Wedding/Marriage

Method

Bring the vegetable stock to a boil, then add the salt and garlic powder and stir to dissolve. Sift the flour into a large heatproof bowl, then slowly pour in the hot stock. Stir with a wooden spoon until the dough starts to come together, then tip out onto a flour-dusted work surface. Let it cool slightly if it is still too hot to handle and then knead until you have a smooth, elastic ball of