Shanghai Spring Onion Pancakes

Name: Shanghai Spring Onion Pancakes
Ingredients: 1000 ml (4 cups) cake flour; 375 ml (1 ½ cups) boiling water; 60 ml (4 tablespoons) toasted sesame oil; 10 ml (2 teaspoons) coarse salt; 60 ml (4 tablespoons) spring onions, finely chopped; 460 ml (4 tablespoons) fresh coriander, finely chopped; 60 ml (4 tablespoons) sesame seeds, dry roasted in a frying pan; about 350 ml (1 2/5 cup) vegetable oil

These pan-fried flatbreads are crisp on the outside, slightly flaky inside, and rich with the flavour of spring onions, fresh coriander and sesame. Also called Shanghai onion bread, they’re delicious, and very addictive. Serve with little bowls of light soy sauce and Sichuan Pepper and Salt for dipping. (See recipe index.)

Published 21 February 2022

Method

Put the flour in a large mixing bowl. Add the boiling water and stir with a wooden spoon until a shaggy dough forms. Gather together the scraps, pressing and kneading to form a dough ball. Knead the dough for about 8 minutes until soft but not very sticky. Cover the dough with a damp towel and let it rest for 20 minutes. Knead for 5 more minutes.
Put the sesame oil in a small bowl. Shape the dough into a cylinder. Cut the cylinder into 8 equal pieces. Use a rolling pin to roll one piece into a 6-inch round. Brush the top with sesame oil, and then sprinkle on about ¼ teaspoon salt, half a tablespoon each spring onion and coriander, as about 2 teaspoons roasted sesame seeds. Roll up the pancake tightly, stretching to lengthen slightly. Tie the ends of the cylinder around as if you are making a knot. Flatten the knotted ball on a floured surface with the palm of your hand and then roll it out into 1 round. Repeat with the remaining pieces of dough.
Pour enough oil into a frying pan to a depth of 3 cm. Heat the oil to 180 °C (350 °F). (A cube of bread will turn golden after 15 seconds.)
Fry the pancakes one at a time until both sides are crisp and golden. Drain on absorbent kitchen towels and serve at once, sprinkled with coarse salt.