Chinese wild garlic pancake | Recipe | Kitchen Stories (2024)

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

• Step 1/4

  

  • 160 g flour
  • ⅜ tsp salt
  • 48 ml water (hot)
  • 36 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

  

  • 20 g white sesame seeds
  • 24 ml vegetable oil
  • 24 g wild garlic
  • 16 g flour
  • ⅜ tsp Chinese five-spice powder
  • ⅜ 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

  

  • 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

  

  • ¾ tbsp sweet soy sauce
  • ¾ tbsp dark rice vinegar
  • ⅜ tsp chili oil
  • ⅜ 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!

• Enjoy your meal!

  

Tags

• #chinese
• #vegan
• #crowd pleaser
• #pastry and doughs
• #comfort food
• #brunch
• #breakfast
• #lactose free
• #spices
• #Meatless
• #finger food
• #seeds
• #savory
• #frying
• #herbs
• #spring
• #summer