Spring Onion Pancake
2 cups all purpose flour 1/2 cup boiling water 1/4 cup cold water 1 tablespoon vegetable oil 2 cups finely chopped spring onion (green part only) 1/2 teaspoon salt 1 tablespoon Chinese five spice
In a large bowl, mix the salt with the all purpose flour. Hollow out a small hole in the centre and then pour in the hot water. Wait 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball then cover and rest for 5 minutes. Knead the dough for 3-5 minutes until very smooth and soft. Cover and rest for 20-30 minutes. After resting, the dough should be quite easy to roll out. Divide the large dough into 4 smaller pieces and roll each piece into a large circle. Brush with some oil, sprinkle Chinese five spice and chopped spring onion leaving 1 cm of the edge empty. Roll up the circle into a cylinder and further roll into the shape of a snail. Cover with a wet cloth and rest for 10 to 15 minutes. Roll the snail out to another thin circle. Drizzle some vegetable oil in a large frying pan over medium heat and place the pancake into the pan. Cook for 2-3 minutes until the surface becomes browned then turn over to fry for another 1-2 minutes. Remove from the frying pan and repeat with the remaining pancakes. Cut into wedges and serve with your favourite dipping sauce or alongside a stir fry.