Thursday, 27 June 2013

Spring Onion Pancakes

This is a Chinese dim sum staple. It was made with spring onions, but I also tried it with some big onions. I personally like it with big onions rather than spring onions.


1. 225gm of organic all-purpose flour
2. 150ml of filtered water
3. 2 tablespoons of butter (melted)
4. 4 tablespoons of sunflower oil
5. 6 spring onions (scallions) (trimmed and finely chopped)
6. Sea-salt


1. Sift the flour and sea-salt into a large mixing bowl.

2. Pour in the water, melted butter and oil, a little at a time while stirring to create a smooth dough.

3. Knead the dough for about 5 to 10 minutes until it is soft and pliable.

4. Set it aside and cover it with a damp cloth for about 20 minutes.

5. Divide the dough into small round balls about the size of a large marble.

6. Roll the balls of dough into small rectangular shapes.

7. Place some chopped spring onions onto each pancake.

8. Roll up the pancakes lengthways and seal the ends to ensure that they will not open up during cooking.

9. Preheat oven at 190C.

10. On a baking tray lined with baking paper, place the pancakes and bake for about 20 minutes on one side and another 20 on another side. Bake until golden brown.

11. Allow to cool slightly before serving.

Bon appétit!