Chinese Crispy pancake (蔥油餅)

Not surprisingly, another recipe which is a hubby's favourite for snack/breakfast. 

This recipe is very very easy and although I use a Thermomix to knead my dough, you can do this by hand too. 

蔥油餅 (Spring onion/shallot pancake) is traditionally filled with salt, oil and spring onions/shallots. As I don't eat shallots, I replace mine with coriander or toon (香椿). Cheese and basil is also so delicious!!! You can even make this plain and eat it with some fried eggs if you like too. A very versatile recipe so knock yourselves out. 

This recipe can easily be frozen (beats buying the frozen ones from supermarkets). However, I prefer eating them as we make them. They just taste better and it's not hard to make. 

I normally make the dough at night and let it rest overnight (it seems to produce a crispier and more layered pancake) and make it in the morning for breakfast. You don't need to do this, but let the dough rest for as long as possible :)

Dough recipe

600g plain flour

300g boiling water

100g water

1/2 tsp salt

Add Flour, salt, and boiled water in TM and mix 20sec/sp3

Add 100g water and mix for further 10sec/sp3

Knead 2-3 minutes

Non-TM Method for dough

Place the flour in a large mixing bowl and combine with the boiled hot water and salt. Mix quickly using chopsticks. Add the cold water and mix well and form into a dough. Use oil if needed.  Gently knead then wrap the dough and let it rest covered while you prepare the filling. Make sure you don't let it dry out

Filling ingredients:

Salt

Oil

Chopped shallots/spring onions OR

Coriander and/OR

Toon 香椿

Putting it together:

1. Flour your working bench and keep some flour aside for working with. Divide dough into 6 portions then Set aside. 

2. Roll out 1 portion flat. Sprinkle some salt and spread it across the dough with your hands. Add oil to the centre of your dough and using each corner of the dough, bring it to the centre to spread the oil evenly (no need to get your hands oily :). Sprinkle with shallots or choice of filling evenly across the dough. 

3. Roll the dough up as you would a sushi 

4. Roll the dough into a spiral shape and tuck in the end. Gentle pat a little flat to shape. Set aside to rest (use more flour to cover both sides) while you work with the other ones. 

5. Before you fry, gently roll out the spiral dough (or hand flatten if you prefer) to a circle shape. Fry with oil over medium heat

6. To serve, Cut them with scissors (or not :p). Eat while hot for that crispy layered factor :)!

If I know I'm running late the next morning, I preroll them and layer them with baking paper to separate them. I then glad wrap it and put it in the fridge overnight.