Spring onion Pancakes

• μερίδες: Makes 4 pancakes

Υλικά

FOR PANCAKES

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon sugar

¾ cup boiling water

1 bunch spring onions (about 6-8), finely chopped (We used a mix of red spring onions and scallions.)

1 tablespoon sesame oil

2 tablespoons vegetable oil (plus extra for frying)

FOR DIPPING SAUCE

2 tablespoons soy sauce

1 tablespoon rice vinegar

½ teaspoon sugar

½ teaspoon chili oil (optional for a little heat)

Οδηγίες

To make the pancakes: In large mixing bowl, combine flour, salt and sugar. Gradually pour boiling water into flour while stirring with chopsticks or a fork. Keep stirring until the dough starts to come together. Once dough is cool enough to handle, knead on a floured surface for about 5-7 minutes, until it becomes smooth and elastic. Cover with a damp towel and let rest for 30 minutes.

While dough is resting, finely chop spring onions and mix in a small bowl with sesame oil and 2 tablespoons of vegetable oil. Set aside.

Divide rested dough into 4 equal portions. Roll one portion on a lightly floured surface into a thin, round circle, about 8-10 inches in diameter. Brush a thin layer of vegetable oil on top of the dough. Evenly sprinkle about ¼ of the spring onion mixture over the surface of the dough. Roll dough into a log or cylinder, and then coil it into a round shape, like a cinnamon roll. Flatten coiled dough gently with your hands, then roll it back out into a round pancake, about 6-8 inches in diameter. Repeat with each portion of dough.

Heat a small amount of vegetable oil in large skillet over medium heat. Once oil is hot, carefully place a pancake into the pan. Cook for 3-4 minutes on each side, or until golden

brown and crispy. Repeat with the remaining pancakes.

To make dipping sauce: Combine all ingredients in a small bowl and whisk until sugar is dissolved.

To serve: Slice the pancakes into wedges and serve hot with dipping sauce.

Σημειώσεις

WINE PAIRING These savory, crisp pancakes have a slight sweetness (if dipping in soy sauce) that calls for a wine with enough acidity and lightness to refresh the palate. The light, refreshing effervescence of a sparkling wine like prosecco or Champagne will balance the richness of the oil in the crispy pancakes.

Grüner Veltliner is an Austrian white wine known for its crisp acidity and subtle spice, which makes it an excellent match for the savory flavors of the pancakes.