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    Spring Onion Pancakes

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    Spring Onion Pancakes

    This recipe for traditional Beijing street food comes from Deh-Ta Hsiung's wonderful book 'The Chinese Kitchen' (Kyle Cathie, £14.99). Normally, these would be eaten on their own, but can be served with a vegetable broth. If you use two frying pans, you can cut the cooking time considerably.

    • Preparation time: 45 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 6


    • 450g plain flour, plus extra for dusting
    • 100g lard, finely diced
    • Sea salt
    • 1 bunch spring onions, coarsely chopped
    • Sunflower oil


    1. Sift the flour into a mixing bowl and mix in 300ml boiling water with a wooden spoon. Stir for a few minutes, then as soon as it is cool enough, start to knead the mixture. After 5-6 minutes, add 50ml cold water and continue to knead for 2-3 minutes or until it forms a firm but silky dough. Cover and leave for 30 minutes.
    2. Roll the dough into a sausage and divide into 12 equal pieces. Roll one piece into a pancake about 20cm in diameter. Cover with one twelfth of the lard, season with salt and sprinkle with with one twelfth of the spring onions. Fold the edges of the pancake into the middle so the mixture is encased. Reroll into a pancake.
    3. Heat a non-stick frying pan over a medium heat and add 2 tbsp sunflower oil. Once hot, reduce the heat and add the first pancake. Fry for 2-3 minutes each side until crisp and golden. As it cooks, continue rolling and filling the remaining pancakes, cooking them as you go. You will need to add a little more oil after you have cooked several. Serve hot. These can be made in advance and reheated in the oven at 180°C/gas mark 4.

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