A yum cha favourite, a golden crispy and flaky Chinese Scallion Pancake is a joy to bite into. Made with lots of finely chopped spring onions and served with a delicious sesame dipping sauce.
- 225g (1 1/2 cups) plain flour, plus extra for kneading and dusting
- 180ml (3/4 cup) hot water
- 1 teaspoon sea salt flakes
- 1 cup finely chopped spring onions (green only)
- sesame oil for brushing
- vegetable or olive oil for pan frying
for the sesame dipping sauce
- 2 tablespoons light soy sauce or tamari
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 large garlic clove, grated
- 1/2 teaspoon red chilli flakes
- 1 teaspoon sugar
- 1/2 teaspoon sesame seeds
Prepare the sesame dipping sauce by mixing all ingredients in a lidded glass jar. Can be stored in the fridge for up to two weeks.
Place flour and salt in a medium bowl. Make a well in the centre. Add the hot water.
Using chopsticks, mix the water into the flour till it resembles breadcrumbs.
Using your hand, knead into a smooth dough. If too sticky, use a dusting of extra flour. If too stiff, add a tablespoon of water. Dough should be soft and pliable. Work the dough into a smooth ball (this takes about 3-5 minutes). Cover with a tea towel and rest for 30 minutes (up to two hours is also great).
Divide dough into four portions. Dust a clean workbench lightly with flour. Using a rolling pin, roll your dough out into a thin rectangle shape. Brush the rolled portion with sesame oil. Scatter spring onions onto the brushed oil leaving a 1/2 inch margin all around. From the top, start rolling the dough onto the spring onion into a cigar shape. Make sure you roll it tight so that the dough is wrapped tightly around the spring onions. Pinch and seal the ends. Starting at one end, coil the cigar roll until you reach the other end and are left with a 4 inch coiled disc. Flatten the coiled disc with the palm of your hand and dust with flour. Using a rolling pin, roll the coil into a 5 to 6 inch round pancake. Repeat with the remaining dough portions.
Heat a cast iron frying pan on medium. Drizzle some olive/vegetable oil in the pan. Place your pancake in the pan. Pan fry on each side for a few minutes until golden and crispy. Remove from heat, place on a chopping board and cut into wedges.
Serve hot with the sesame dipping sauce.