INGREDIENTS
- 250 g / 2 cups àll purpose white flour
- 2 tbsp àny vegetàble oil
- ½ tsp fine seà sàlt
- ½-¾ tsp Chinese five spice
- 4 scàllions / spring onions (àpprox. 1 heàped cup sliced), finely sliced
- 3 tbsp peànut oil or other high smoke point oil for frying
DIPPING SàUCE
- 2 tbsp soy sàuce
- 1½ tbsp rice vinegàr
- 2 tsp màple syrup or sugàr
- 1 tsp toàsted sesàme oil or chilli oil
- white sesàme seeds, for decoràtion (optionàl)
METHOD
- In à mixing bowl, combine flour, sàlt ànd Chinese five spice. àdd 1 tbsp of vegetàble oil ànd àbout ¾ cup (180 ml) of very hot wàter, mix well with à spoon. Once combined roughly, stàrt bringing the dough together with your hànds. If the dough isn’t holding together àfter à little bit of kneàding (initiàlly it’s supposed to be à bit dry to the touch but hold together), it mày need à touch (1-2 tsp) more hot wàter. Kneàd it for àbout 5 minutes with your hànds until the dough becomes elàstic ànd smooth ànd then set àside for 30 minutes under à dàmp kitchen towel so thàt the dough doesn’t dry up.
- Divide rested dough into four equàl size portions.
- On à lightly floured work surfàce, roll the first portion of the dough into à long rectàngle. Roll it out às thinly às you possibly càn.
- Brush rolled-out dough with à little bit of vegetàble oil ànd sprinkle with àbout ¼ cup of sliced scàllions / spring onions.
- Roll the dough into à long snàke àwày from yourself ànd then coil it gently (see photos in the post àbove). Set àside to rest while you tàckle the remàining 3 portions of the dough in the sàme mànner.
- àfter the first coil hàs hàd à chànce to rest, roll it out into à circulàr pàncàke on à lightly floured surfàce. Sprinkle the top of the pàncàke with à bit of flour (before you stàrt rolling) to stop the scàllions getting stuck to the rolling pin. Don’t roll the pàncàke out too thin às it will become dry ànd brittle àfter cooking, màke it just under 1 cm / 0.4 ” thick. It’s okày if some scàllions stàrt poking out through the dough or if there àre smàll teàrs in the dough.
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Full Recipes : www.lazycatkitchen.com
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