Sometimes only bread will do. But when it’s a Sunday night and all the shops are closed, you have to fend for yourself with what you’ve got in the cupboards. Spring onion pancakes don’t require any particularly fancy ingredients and if you’re a fan of Chinese cooking, you’ve probably already got sesame oil in your cupboard. If not, substitute regular sunflower oil.
This recipe makes six crispy spring onion pancakes that I like to serve with a dipping sauce of soy and Chinese black vinegar. Some toasted sesame seeds would do nicely in there too.
Spring Onion Pancakes
makes 6.
2 cups plain flour
1 cup boiling water
1/4 tsp salt
sesame oil
5 spring onions, sliced finely
oil for frying
In a bowl, mix together the flour, salt and boiling water until it all comes together. Carefully use your hands to then knead the ball of dough until it’s smooth, about 5-10 minutes. If it’s still too hot, let it cool for a bit before starting to knead. Wrap with plastic wrap and set aside for at least 30 minutes; keep it in the fridge if you’re leaving it for longer.
Divide the rested dough ball into 6 pieces. Roll each piece into a flat, thin round, dusting with flour if the dough is sticking. Brush the surface of the round with sesame oil and then sprinkle over a sixth of the chopped spring onion. Roll the round tightly like a swiss roll, with the oil and spring onions on the inside. Curl this now tubular dough piece into a tight snail shape, tucking the end underneath. Now roll this snail shaped piece of dough out into a round about 5 inches in diameter. Pieces of spring onion will start falling out but don’t worry – just show them who’s boss and jam them back into the dough. Repeat with the rest of the dough pieces (I start to fry at the same time as rolling them out).
Heat a frying pan (mine is nonstick) over medium heat. Add about a tablespoon of oil and fry each pancake on both sides until golden brown, draining on kitchen paper when cooked; repeat with all the pancakes. Cut into wedges and serve.
Wed, 30 Sep, 2009 at 23:29
These look delicous! can’t wait to try them out, I love the scallion pancakes at my local Chinese food place!
Thu, 1 Oct, 2009 at 05:03
I love eating these pancakes anytime of the time. It’s fun to make them too. It’s time to make another batch.
Thu, 1 Oct, 2009 at 10:05
This looks like the ones I used to buy off my local street stall in Beijing! Delicious…
Thu, 1 Oct, 2009 at 10:30
These are one of my favorite things to make as an hors d’oeuvre (i.e., guests *love* hot savory fried snacks).
Have you noticed the number of London restaurants that don’t bother rolling the chong yo bing out before frying and serving them?
Sat, 3 Oct, 2009 at 15:13
I have always wanted to make these. I’ve never even had one but I know I am going to love them.
Sun, 4 Oct, 2009 at 09:57
I tried these at the Cha Cha moon in Bayswater… I did really enjoy them but thought it was expensive at the time an your easy looking recipe reconfirmed that. This is now a saved recipe to try one day! Thanks.
Sun, 4 Oct, 2009 at 17:52
These are one of the dim sum I always order when I see them! So good – but I’ve never tried to make them.
Sun, 4 Oct, 2009 at 18:10
These look very yummy, I am always at a loss preparing canapes for oriental meals at home but these would fit the bill very nicely!
It was lovely to meet you at the Wahaca do last Thursday, and apologies for the delay in getting in touch.
Hope you like my Oyako Don recipe, and thanks for the lovely comment!
Luiz x
Mon, 5 Oct, 2009 at 15:15
elizabeth4elizabeth: Hope the recipe works out for you!
Divina: They are quite fun, aren’t they? I never mind the work involved!
Helen YLP: Thanks! High praise indeed!
An American in London: I haven’t noticed only because I never tend to order them in restaurants. But I have seen pictures…and they look odd! Just big flour fritters!
Helen: I’m going to play around with the dough too as I think it’s also used for pan fried dumplings…
Robert: You can make two or three batches for the price of one order there!
Foodycat: I can’t say I’ve ever ordered them at a restaurant – looks like I’ll have to try them once! Wait, I think I had them at a food court…
Luiz: Canapes, eh? How about breakfast too? This link is for you: http://www.foodinmouth.com/restaurant-reviews/2009/09/brunch-at-maco-trading-company.html
Tue, 6 Oct, 2009 at 12:10
I love spring onions and the pancakes look delectable. I must try it one day 🙂
Mon, 12 Oct, 2009 at 17:56
Hi Su-Lin,
Hmmm, interesting Macanese food in NY! Who would have thought?! I love going to Macau whenever I go to HK, I love talking in Portuguese with the native Chinese, it is an odd experience! Thanks for the link.
Luiz @ The London Foodie
Thu, 15 Oct, 2009 at 14:08
noobcook: I hope you like them!
Luiz: Oh yeah, they have loads over there! I loved all the food in New York!
Tue, 3 Nov, 2009 at 07:56
A little while later but I did manage to make these according to your recipe–thanks so much for posting it! The first one I made, I thought I was seriously regretting it but you get on a roll and I used a lot of flour dusting to keep things from sticking 😛 I’m looking forward to eating these!
Thu, 5 Nov, 2009 at 18:38
wyn: And thanks for reporting back! Hope they turned out well!
Mon, 8 Nov, 2010 at 22:12
[…] dinner that night, I fried some spring onion pancakes from frozen (or you could make them fresh) and used them to wrap slices of the beef along with spring onion and a light smear of hoisin […]