- 1 3/4 cups all-purpose flour
- 3/4 cup self rising flour
- 1 cup boiling water
- 2 teaspoons vegetable oil or Asian sesame oil
- 2 spring onions (scallions, green onions), washed and thinly diced (or as you like)
- a bit of oil to brush on pancakes
- a bit of salt to sprinkle on pancakes during frying
While the dough is resting, wash and dice the spring onions.
Turn the dough out onto a lightly floured surface. Knead briefly, then cut into thirds and continue kneading until the dough is smooth and elastic.
Roll each of the three sections of dough out into a flat piece approximately 1/2 cm or 1/4 inch thick. (If desired, you can make a thinner pancake, about 1/8 inch thick)
Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 7 - 8 pieces.
Use the palm of your hand to flatten each piece. Roll out again.
Heat a bit of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying. While cooking, press down on the center with a spatula to make sure the pancake cooks.
Serve whole or cut into wedges. Serve plain or with soy sauce or another dipping sauce if desired.
Reader Rating: 4 out of 5 stars
This is the closest I have found for this pancake known at dim sum. I love it! Thank you! From Doris