Crispy Spring Onion Pancakes

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Step 1.

Combine the flour, a pinch of salt and hot water (the water must be boiling!) with a wooden spoon. Once it is cool enough to handle, knead for 10 minutes. It will be sticky at first but don’t add any more flour, it will form a really soft dough.

Step 2.

Wrap in cling film, and let the dough rest for 15 minutes.

Step 3.

Mix the sesame oil, 2 tablespoons of flour, and a pinch of salt to form a paste.

Step 4.

Grind up the Sichuan peppercorns in a pestle and mortar. Then finely chop up the spring onions.

Step 5.

Portion the dough into 4 pieces, cover remaining in cling film.

Step 6.

One piece at a time, roll the dough into a large circle. It should be the thickness of a pound coin (which is 2.80mm).

Step 7.

Spread about 1 teaspoon of sesame oil paste onto the dough before sprinkling on a pinch of Sichuan peppercorns and a handful of spring onions.

Step 8.

Tightly roll the pancake to form a log. Roll the log, tucking one end in a spiral to form a snail shape.

Step 9.

Gently press, and roll on it with a rolling pin gently to form a thick pancake. Keep each pancake separate, in between sheets of baking paper, until you are ready to fry.

Step 10.

Fry on both sides for 2-3 minutes per side until golden brown. Serve hot with the spicy dipping sauce.

Step 11.

For the sauce, grate the garlic and ginger in a bowl. Pour in soy sauce, black vinegar, sesame oil, a tablespoon of water, chilli oil and a pinch of sugar, then mix to combine.

Using hot water is important so the flour can absorb more liquid, making the dough softer and pancakes crispier!

For the Dough
250g Plain Flour
200ml Boiling Water
For the Filling
2 Tbsp Sesame Oil
2 Tbsp Plain Flour
1 Tsp Sichuan Peppercorns
2 Bunches Spring Onions
For The Spicy Sauce
1 Clove Garlic
3cm Ginger
2 Tbsp Soy Sauce
2 Tsp Chinese Black Vinegar (Substitute Half Apple Cider Vinegar And Balsamic Vinegar)
1 Tbsp Sesame Oil
1 Tbsp Chilli Oil Bits
A Pinch Of Sugar
Salt
Vegetable Oil