Vegetarian Chinese Spring Onion & Spinach Pancake

250g plain flour
Hot water, enough to form a soft dough

2 tablespoons clarified butter or ghee

4 to 5 spring onions, finely chopped
1 thumb-size piece ginger, finely chopped
Handful fresh spinach, chopped

Pinch salt

Vegetable oil, for frying if needed

The Dipping Sauce

1 tablespoon light soy sauce
1 teaspoon chilli oil
1 teaspoon Chinkiang black vinegar
Drizzle sesame oil
Pinch sugar

PREPARATION

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1. Place the flour into a bowl and gradually pour in hot water, mixing until a soft Play-Doh consistency forms. Knead until smooth and elastic. If slightly sticky, dust lightly with flour. Shape into a ball and rest for 5 to 10 minutes.
2. Heat clarified butter gently until melted and separated. Skim off any solids so you are left with clear fat. Set aside.
3. Heat a small amount of clarified butter in a pan. Add chopped spring onion and ginger with a pinch of salt and stir briefly until fragrant. Remove from heat and allow to cool slightly.
4. Roll the rested dough out thinly on a floured surface. Spread the spring onion and ginger mixture evenly across the dough, leaving a 2 to 3cm border around the edges. Roll the dough into a tight log, then coil into a snail shape. Flatten gently and roll out again into a pancake. Scatter spinach over the surface and lightly roll again to incorporate into the layers.

COOKING

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1. Heat a dry frying pan over medium-high heat. Place the pancake into the pan and press gently. Cook for 3 to 4 minutes on one side until golden brown and crisp, then flip and cook the other side until equally golden and flaky.
2. Mix together light soy sauce, chilli oil, black vinegar, sesame oil and sugar for the dipping sauce. Slice the pancake and serve hot with the sauce.

School of Wok Tips

• Use hot water to create a softer, more pliable dough.
• Roll thinly to maximise flaky layers.
• Do not overload with filling or the pancake may tear.
• Cook on medium-high heat for a crisp exterior without burning.

 FAQs

Why use hot water in the dough?
Hot water helps develop a softer dough, making it easier to roll thinly and layer.

Can I make this vegan?
Yes? Replace clarified butter with vegetable oil for a fully vegan version.

Why coil the dough into a snail shape?
Coiling creates the signature layered, flaky texture once the pancake is rolled out again and fried.