Flaky, light, chewy and flavourful, these Spring Onion pancakes are the ultimate street food. The perfect yum-cha at home treat, or to accompany your favourite Asian dinner, you’ll love them!
There’s something so wonderful about your favourite street snacks abroad. These are one of my ultimate favourites when travelling in Shanghai.
I first ate one of these, tucked away on a chilly morning in the corner of a park called Jing’An. You might recall my earlier story from a couple of years back. It was freezing. Shanghai was at the height of a chilly winter, with sleet and grey skies. I had my gloves on and my teeth were chattering as we did a little sightseeing.
There were a few vendors tucked about, along with what looked like an inviting scuplture garden & tea house. My brother hurried over to a man where there was a little queue forming. Moments later, he returned with the most delicious smelling little package.
Huddled inside, was this little square of spring onion wrapped pastry. Hot, light, flaky, slightly greasy as it soaked into the newspaper.
It was Heaven! I was sold!
Some years later I returned to Shanghai with my sweetheart. I talked up these little pancakes all the way over on our flight. All 11 hours of it.
I talked about it as we drove to the popular sightseeing venue. I talked about it as we were walking around the park….. Imagine my surprise when we arrived to the vendors corner and they were no where to be found?!?
I’d been talking about some fabulous food or snack for over two years, only to arrive there and not be able to share it. Doh!
Eventually, we found another version of these pancakes. They still cooked them, piping hot and fresh…inside a shopping mall. One of those amazing Asian mega malls in Shanghai.
It wasn’t cold inside, as we unwrapped the parcels. They weren’t really warming up my fingers as I didn’t need gloves…the romance wasn’t there…
They were still darn tasty though.
I’ve since returned home and I’ve found these pancakes, scattered across menus in all good dumpling houses in Sydney. They’re still tasty and I still seek them out in search of my next street food snack ‘hit.’
Many years later, this clever clogs has finally worked out her own at home version. I delight in going to my garden, picking a few spring onion stems. Rolling the dough, twisting it to make my favourite asian pancakes. ie, I worked it out, cooked it. Played around with it, written it up again. V 2.0 is better!
I love the way these transport me back to that morning. I’m no master by any means, I haven’t been making these for the last twenty years. My face isn’t weathered from standing in the sleet and cranking out these little parcels over time.
Nonetheless I still enjoy each and every bite, as I relish the flaky insides and the shortness of the crumb as I dip these into soy sauce.
Hopefully you will too!
1.5 cups plain flour
1/4 cup vegetable oil more to brush dough
1/3 cup, warm water
salt to taste
1 tsp baking powder
chopped spring onions, (a couple of stems)
Soy sauce to dip-optional
*You’ll also need some cling wrap to wrap your bench (or table and a) rolling pin*
Combine dry ingredients in a mixing bowl,
Add wet liquids and incorporate into mixture until it forms a smooth ball,
Cover your bench with cling wrap to assist in the rolling of the pancakes.
Also minimises mess on your bench as you brush each layer with oil.
Quarter dough, roll out as per instructions in the tutorial
Pan fry in a skillet, until golden and crisp on both sides.
Optional: serve with soy sauce.