RECIPE: Chinese Spring Onion Pancakes from Matthews Cotswold Flour

Chinese Spring Onion Pancake Recipe

Ingredients: 

250g Matthews Regenerative All Purpose Flour (plus 2tbsp for the filling)

170g Water (hot, straight from a boiled kettle)

3tbsp Lard (or vegetable oil to make these vegan)

1tsp Salt 

½ tsp White Pepper

1tsp Chinese Five Spice

3-4 Spring Onions (finely sliced)

Vegetable Oil, for frying

A spokesman for Matthews Cotswold Flour told That's Food and Drink: "To help us celebrate Chinese New Year, our in-house pro baker (Sophie Carey) has shared this tasty Chinese style pancakes recipe! Brilliant with some crispy duck, filled with veg and/or meats and steamed or fried as dumplings, or just served with sauce for dipping!"  

Baker: Sophie Carey

Makes: 10-15 pancakes

Prep time: 25 minutes

Bake time: 6 minutes

Chinese Spring Onion Pancake Method:

In a bowl, mix together your flour and water with a pinch of salt until a dough forms. Wrap this in clingfilm and leave to rest on the counter for 15 minutes

Use a rolling pin to roll out the dough to a rectangle of 30cm x 40cm, or until it is about 2mm thick

In a small bowl, mix together the melted lard and flour with the spices and salt until they form a paste

Spread this paste evenly across the rolled out dough and sprinkle them with the spring onions

Starting at the top, roll the pastry up like you would a Swiss roll

Trim the ends and cut the log into rounds measuring about 5 or 6cm 

Place the rounds cut side up (so you can see the swirl of the pastry) and use a rolling pin to flatten these to the thickness of 1cm

Place a frying pan on a medium heat and add a little vegetable oil. Once hot, fry the pancakes for a few minutes on either side until golden brown

Serve hot - make sure to rip them apart to see how flaky they are! Enjoy with your favourite Chinese dishes or with chilli oil for dipping!