Chinese Spring Onion Pancake Recipe
Ingredients
250g Matthews Regenerative All Purpose Flour (plus 2tbsp for the filling)
170g Water (hot, straight from a boiled kettle)
3tbsp Lard (or vegetable oil to make these vegan)
1tsp Salt
½ tsp White Pepper
1tsp Chinese Five Spice
3-4 Spring Onions (finely sliced)
Vegetable Oil, for frying
Buy the flour:
To help us celebrate Chinese New Year, our in-house pro baker (Sophie Carey) has shared this tasty Chinese style pancakes recipe! Brilliant with some crispy duck, or just served with sauce for dipping!
- Baker: Sophie Carey
- Makes: 10-15 pancakes
- Prep time: 25 minutes
- Bake time: 6 minutes
- Flours used: Matthews Regenerative All Purpose Flour
Chinese Spring Onion Pancakes Method:
- In a bowl, mix together your flour and water with a pinch of salt until a dough forms. Wrap this in clingfilm and leave to rest on the counter for 15 minutes
- Use a rolling pin to roll out the dough to a rectangle of 30cm x 40cm, or until it is about 2mm thick
- In a small bowl, mix together the melted lard and flour with the spices and salt until they form a paste
- Spread this paste evenly across the rolled out dough and sprinkle them with the spring onions
- Starting at the top, roll the pastry up like you would a Swiss roll
- Trim the ends and cut the log into rounds measuring about 5 or 6cm
- Place the rounds cut side up (so you can see the swirl of the pastry) and use a rolling pin to flatten these to the thickness of 1cm
- Place a frying pan on a medium heat and add a little vegetable oil. Once hot, fry the pancakes for a few minutes on either side until golden brown
- Serve hot - make sure to rip them apart to see how flaky they are! Enjoy with your favourite Chinese dishes or with chilli oil for dipping!