Chinese wild garlic pancake

Based on 9 ratings
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Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-5+
440 g flour
60 g wild garlic
120 ml water (hot)
90 ml water (cold)
10 g salt
50 g white sesame seeds
60 ml vegetable oil
1 tsp Chinese five-spice powder
2 tbsp sweet soy sauce
2 tbsp dark rice vinegar
1 tsp chili oil
1 tsp sugar
vegetable oil (for greasing)
vegetable oil (for frying)
Metric
Imperial

Utensils

  • bowl (large)
  • chopsticks
  • plastic wrap
  • kitchen towel (damp, optional)
  • frying pan (with lid)
  • food processor
  • cutting board
  • knife
  • heatproof bowl
  • rolling pin
  • pastry brush (optional)
  • bowl (small)
  • spatula

Nutrition per serving

Cal
529
Protein
12 g
Fat
20 g
Carb
75 g
  • Step 1/4

    Add flour and salt to a large bowl and mix to combine with a pair of chopsticks. Add boiling water and continue to mix well. Add cold water and use your hands to knead until a dough forms. Adjust the amount of cold water until the dough feels soft; not sticky. Cover with plastic wrap or a damp kitchen towel and let rest for at least 30 min. at room temperature, or, ideally, in the fridge overnight.
    • 400 g flour
    • 1 tsp salt
    • 120 ml water (hot)
    • 90 ml water (cold)
    • bowl (large)
    • chopsticks
    • plastic wrap
    • kitchen towel (damp, optional)

    Add flour and salt to a large bowl and mix to combine with a pair of chopsticks. Add boiling water and continue to mix well. Add cold water and use your hands to knead until a dough forms. Adjust the amount of cold water until the dough feels soft; not sticky. Cover with plastic wrap or a damp kitchen towel and let rest for at least 30 min. at room temperature, or, ideally, in the fridge overnight.

  • Step 2/4

    Add sesame seeds to a frying pan over medium-low heat and toast until golden, then remove from the pan. In the same pan, heat up vegetable oil until hot but not smoking. Pulse sesame in a food processor (it doesn’t have to be super fine) or grind in a mortar and pestle. Chop wild garlic, add to a heatproof bowl with remaining flour, five spice powder, salt, and ground sesame seeds. Drizzle hot vegetable oil over wild garlic mixture and mix to combine.
    • 50 g white sesame seeds
    • 60 ml vegetable oil
    • 60 g wild garlic
    • 40 g flour
    • 1 tsp Chinese five-spice powder
    • 1 tsp salt
    • frying pan (with lid)
    • food processor
    • cutting board
    • knife
    • heatproof bowl

    Add sesame seeds to a frying pan over medium-low heat and toast until golden, then remove from the pan. In the same pan, heat up vegetable oil until hot but not smoking. Pulse sesame in a food processor (it doesn’t have to be super fine) or grind in a mortar and pestle. Chop wild garlic, add to a heatproof bowl with remaining flour, five spice powder, salt, and ground sesame seeds. Drizzle hot vegetable oil over wild garlic mixture and mix to combine.

  • Step 3/4

    After the dough has rested, grease a large wooden cutting board. Divide the dough into equal pieces. Roll out into a rectangle until very thin using an oiled rolling pin. Spread some of the wild garlic filling on top. Roll up into a long thin snake and stretch both sides out by pulling gently. Roll the log from both sides into a snail and set aside to rest; if you’re making a large batch, brush a thin layer of oil while they rest so they don’t dry out. Repeat with the rest of the ingredients. Flatten each disk with a rolling pin again, until you have pancakes about 7 - 8 in. / 20-cm in diameter.
    • vegetable oil (for greasing)
    • rolling pin
    • pastry brush (optional)

    After the dough has rested, grease a large wooden cutting board. Divide the dough into equal pieces. Roll out into a rectangle until very thin using an oiled rolling pin. Spread some of the wild garlic filling on top. Roll up into a long thin snake and stretch both sides out by pulling gently. Roll the log from both sides into a snail and set aside to rest; if you’re making a large batch, brush a thin layer of oil while they rest so they don’t dry out. Repeat with the rest of the ingredients. Flatten each disk with a rolling pin again, until you have pancakes about 7 - 8 in. / 20-cm in diameter.

  • Step 4/4

    To make a simple dipping sauce, mix sweet soy sauce with dark rice vinegar, chili oil, and sugar in a small bowl and set aside. Heat some vegetable oil in the same frying pan you used before over medium-low heat. Once hot, add a pancake, cover, and fry. After approx. 3 – 5 min., flip the pancake. Fry until both sides are golden brown. Repeat with all remaining pancakes and serve with the dipping sauce. Enjoy!
    • 2 tbsp sweet soy sauce
    • 2 tbsp dark rice vinegar
    • 1 tsp chili oil
    • 1 tsp sugar
    • vegetable oil (for frying)
    • bowl (small)
    • spatula

    To make a simple dipping sauce, mix sweet soy sauce with dark rice vinegar, chili oil, and sugar in a small bowl and set aside. Heat some vegetable oil in the same frying pan you used before over medium-low heat. Once hot, add a pancake, cover, and fry. After approx. 3 – 5 min., flip the pancake. Fry until both sides are golden brown. Repeat with all remaining pancakes and serve with the dipping sauce. Enjoy!

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