Tuesday, February 10, 2009

Spring Onion Pancakes

I wanted to make something new to go with the sweet and sour chicken, so I ended up making these spring onion pancakes.

2 1/4 cups all purpose flour, divided
1 teaspoon sugar
2/3 cup boiling water
2 teaspoons sesame oil
1 teaspoon salt
1/2 cup finely chopped spring onions
1/2 cup vegetable oil

Combine 2 cups of the flour and sugar in a large bowl. Stir in boiling water and mix until water is absorbed and mixture forms large clumps. Gradually stir in enough cold water so dough forms a ball

Place dough on a floured surface, knead for 5 minutes or until smooth and elastic. Wrap dough in cling film and let stand for 1 hour

Unwrap dough, knead briefly and divide into 4 pieces. Roll 1 piece into 6-7 inch round

Brush with 1/2 teaspoon of sesame oil

Sprinkle with 1/4 teaspoon of salt and 2 tablespoons of spring onions

Roll up into tight cylinder

Coil cylinder into spiral and pinch end into dough. Do the same with the remaining 3 pieces of dough, cover and let stand for 15 minutes

Roll each coiled piece into 6-7 inch round

Heat oil in wok over medium-high heat until oil reaches 375 degrees, place one pancake into oil and fry 2-3 minutes per side or until golden, remove to paper towel and drain. Repeat with remaining pancakes

Cut each pancake into 8 wedges and serve immediately

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