Chinese pancakes with spring onion
persons:
Ingredients · Servings 4
- 300 g flour
- 200 ml boiled water (cooled to lukewarm)
- 4 spring onions
- 1 tsp salt
- 3 tablespoons sesame oil
- Sunflower oil
- Sea salt
- 3 the KIKKOMAN soyasauce less salt
- 1 tbsp sushi vinegar
- 1 tsp crispy chili oil (from the Asian grocery store or homemade)
- 1 tbsp sesame seeds
Method · 15 min
- Put the flour and salt in the bowl of your food processor. Add the lukewarm water and knead into a smooth and slightly sticky dough. Do not knead for too long. If the dough is too wet, add a spoonful of flour. If it is too dry, add a little extra water. Briefly knead the dough with your hands; this will make it less sticky. Let the dough rest, covered with plastic wrap, for about half an hour.
- Cut the spring onion into thin rings.
- Divide the dough into 6 equal pieces. Dust your work surface with some flour. Roll out one piece into a long rectangle of approx. 20 x 10 cm. Brush with a little sesame oil. Distribute the spring onion and a pinch of sea salt over the dough and then roll it up along the long side. This will create a thin, long strip. Next, roll this up like a snail shell.
- Now press the dough out as thin as possible with your fingers. Brush the pancakes with some oil and fry them on both sides until golden brown in a hot frying pan.
- Make a dipping sauce with 3 tbsp KIKKOMAN soy sauce, 1 tbsp sushi vinegar, 1 tsp crispy chili oil, and 1 tbsp sesame seeds.
- Serve the Chinese pancakes with the dipping sauce.
- Put the flour and salt in the bowl of your food processor. Add the lukewarm water and knead into a smooth and slightly sticky dough. Do not knead for too long. If the dough is too wet, add a spoonful of flour. If it is too dry, add a little extra water. Briefly knead the dough with your hands; this will make it less sticky. Let the dough rest, covered with plastic wrap, for about half an hour.
- Cut the spring onion into thin rings.
- Divide the dough into 6 equal pieces. Dust your work surface with some flour. Roll out one piece into a long rectangle of approx. 20 x 10 cm. Brush with a little sesame oil. Distribute the spring onion and a pinch of sea salt over the dough and then roll it up along the long side. This will create a thin, long strip. Next, roll this up like a snail shell.
- Now press the dough out as thin as possible with your fingers. Brush the pancakes with some oil and fry them on both sides until golden brown in a hot frying pan.
- Make a dipping sauce with
- 3 tbsp KIKKOMAN soy sauce
- 1 tbsp sushi vinegar
- 1 tsp crispy chili oil,
- 1 tbsp sesame seeds
- Serve the Chinese pancakes with the dipping sauce.
