Ingredients
- 2 cups (250g) plain flour, all purpose
- 3/4 tsp salt, iodised
- 3/4 cup warm water
- 1 1/3 cups scallion, finely sliced
- 4 Tbsp cooking oil, more for brushing
Instructions
- Combine flour and salt, whisk well.
- Add warm water, mix well with chopsticks or a fork until almost completely combined, if it is too dry add a tiny bit more water to make an elastic near shaggy dough.
- Knead the dough with your hands until it comes away from your hands clean and divide into four equal portions.
- Oil a rolling pin and roll out one dough portion really thin.
- sprinkle or spray oil until the surface is slightly wet and shiny.
- Sprinkle with scallions and roll tightly into a long log.
- Roll the log into a snail and tuck the tail under, then squash with the palm of your hand to flatten into a disc.
- Finish rolling the disc into a bread approximately 6 inches in diameter.
- Heat 1 Tbsp oil in a flat bottomed pan and fry the pancakes on each side for approximately 2-3 minutes until golden brown, repeat with other pancakes.
- If using as an appetiser, prepare a dipping sauce (usually soy and ginger based), and cut pancakes into quarters to serve.
Notes
- Bianca has a dipping sauce that these are traditionally served with, but i usually use them like roti or naan as a serving side for mapo tofu or other rich chinese dishes.
- the warm water is the key, makes a really elastic dough.
- Bianca's Sauce recipe for all dumplings : 3 Tbsp soy sauce - 1 Tbsp rice vinegar - 1 Tbsp agave syrup - 1/4 tsp sesame oil - 1/2 tsp sriracha/ sambal oelek or other (optional).