Chinese spring onion pancakes recipe

Here's a Chinese street food recipe that I love for it's crispy, oniony and yes, oily flavour.  It's definitely a family favourite in our household and is special to me as my very own grandmother taught me the correct way to shape them. 

Ingredients:

2 cups plain flour

2 tblsp vegetable oil

0.5 cup boiling water

0.5 tsp salt

2 spring onions (finely chopped)

3 tblsp sesame oil

vegetable oil for cooking

Method:

Make a dough 

1. Combine dry ingredients and boiling water to form a dry dough.

2. Knead well (10 minutes). Wrap in waterproof food wrap and rest for 15 minutes.

3. Finely chop 2 stalks of spring onion.

Form pancakes

1. Divide dough into 6 equal sized pieces.  Roll into balls.

2. Take one ball of dough and flatten to 2mm thin to make a circle. 

3. Drizzle a half teaspoon of sesame oil over the dough and rub to coat the surface. Sprinkle over a large pinch (1.5 tablespoons) of chopped spring onions and a pinch of salt.

4. Roll your pastry disc into a cigar.

5. Roll your cigar into a snail.

6. Flatten your snail into a flat disc approximately 0.5cm thick and repeat with other pieces of dough to form six spring onion pancakes.

7. Heat a two tablespoons of oil in a fry pan to a medium high heat.  Place your pancakes in the pan and put the lid on.   This steams the pancakes and helps them to cook more quickly. Turn when one side is deeply golden and crisp.  Cook on the other side without a lid for a few minutes.