Tuesday, June 24, 2008
Spring Onion Pancakes
For this month's Taste and Create, Nicole partnered me up with Zlamushka. Though her blog isn't new to me (I'm an avid reader), I was very excited to pick one of her drool-worthy recipes. She does have a vast collection, from Korean-style veggies to Indian curries, and a lovely series of christmas cookies!
I narrowed in on her Chinese-style Leek Pancakes, because I've had these before in lots of dimsum restaurants, and was excited to try it at home. It was a huge hit! Thanks, Zlamushka!
Chinese-Style Leek Pancakes
(Please check here for the recipe. I followed it exactly - the only change I made was that I halved the recipe, but kept the amount of spring onions the same - I love them!)
First add hot water to the flour and mix in until it resembles crumbs.
Now add the salt, oil and tiny bits of the cold water. I needed less than a 1/4 cup. Bring together and knead to form a ball. Let the ball rest for a 1/2 hour.
Roll out into a square-ish shape! Sprinkle with the chopped spring onions and some salt.
Roll up the dough.
Cut into equal parts.
Form the cut portion into a ball and roll out gently making sure the spring onions don't fall out.
Cook each rolled out pancake on a crepe pan, until it starts getting dark spots. Flip over to cook both sides.
Serve with a dipping sauce. I had it with a spicy chilli-garlic sauce. It was very delicate and full of flavor. Definitely a keeper.