Scallion and Leek Pancakes
These crispy and flaky Chinese-style savoury pancakes are crunchy, addictive and an absolute delight to munch on, when paired with a soy-sesame dipping sauce.
Servings: 4
Ingredients
- 2 cups all purpose flour
- 1/2 tsp salt
- 2/3 cup boiling water
Filling
- 2 tbsp all purpose flour
- 3 tbsp extra virgin olive oil
- 1/4 tsp sichuan pepper powder
- 1/2 cup chopped spring onions
- 1/2 cup chopped leeks
- pinch salt
Soy-sesame dipping sauce
- 1.5 tbsp light soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp agave syrup
Instructions
- Add all the dry ingredients to a bowl and add boiling hot water. Use chopsticks to stir until a rough dough combines.
- Use your hand to combine further - the dough does not have to be smooth looking. Cover for 15 minutes.
- Meanwhile, make your filling by combining all the ingredients in a bowl and giving it a mix. Add more oil if mixture is too thick.
- Knead the dough for a few minutes until it becomes smooth. Cut and divide into 6 pieces.
- Add some oil on a smooth surface and roll out a piece of dough into a rectangle. Add the filling and loosely roll it up.
- Twist and roll the dough again until it looks like a snail shell. Roll this again until you get a nice, thin pancake.
- Repeat this process for the rest of the dough pieces.
- Heat up your pan and brush with some olive oil. Add the pancake and pan fry for a few minutes on both sides until crispy.
- Mix the ingredients for soy sesame sauce. Slice the pancakes into four and serve!