Chinese wild garlic pancake

Step 1/4

• 160 g flour
• ⅜ tsp salt
• 48 ml water (hot)
• 36 ml water (cold)

• bowl (large)
• chopsticks
• plastic wrap
• kitchen towel (damp, optional)

Add flour and salt to a large bowl and mix to combine with a pair of chopsticks. Add boiling water and continue to mix well. Add cold water and use your hands to knead until a dough forms. Adjust the amount of cold water until the dough feels soft; not sticky. Cover with plastic wrap or a damp kitchen towel and let rest for at least 30 min. at room temperature, or, ideally, in the fridge overnight.

Step 2/4

• 20 g white sesame seeds
• 24 ml vegetable oil
• 24 g wild garlic
• 16 g flour
• ⅜ tsp Chinese five-spice powder
• ⅜ tsp salt

• frying pan (with lid)
• food processor
• cutting board
• knife
• heatproof bowl

Add sesame seeds to a frying pan over medium-low heat and toast until golden, then remove from the pan. In the same pan, heat up vegetable oil until hot but not smoking. Pulse sesame in a food processor (it doesn’t have to be super fine) or grind in a mortar and pestle. Chop wild garlic, add to a heatproof bowl with remaining flour, five spice powder, salt, and ground sesame seeds. Drizzle hot vegetable oil over wild garlic mixture and mix to combine.

Step 3/4

• vegetable oil (for greasing)

• rolling pin
• pastry brush (optional)

After the dough has rested, grease a large wooden cutting board. Divide the dough into equal pieces. Roll out into a rectangle until very thin using an oiled rolling pin. Spread some of the wild garlic filling on top. Roll up into a long thin snake and stretch both sides out by pulling gently. Roll the log from both sides into a snail and set aside to rest; if you’re making a large batch, brush a thin layer of oil while they rest so they don’t dry out. Repeat with the rest of the ingredients. Flatten each disk with a rolling pin again, until you have pancakes about 7 - 8 in. / 20-cm in diameter.

Step 4/4

• ¾ tbsp sweet soy sauce
• ¾ tbsp dark rice vinegar
• ⅜ tsp chili oil
• ⅜ tsp sugar
• vegetable oil (for frying)

• bowl (small)
• spatula

To make a simple dipping sauce, mix sweet soy sauce with dark rice vinegar, chili oil, and sugar in a small bowl and set aside. Heat some vegetable oil in the same frying pan you used before over medium-low heat. Once hot, add a pancake, cover, and fry. After approx. 3 – 5 min., flip the pancake. Fry until both sides are golden brown. Repeat with all remaining pancakes and serve with the dipping sauce. Enjoy!

Enjoy your meal!