Using a fork, stir flour
and salt together, then add warm water and blend until evenly crumbly
looking. Turn out onto a lightly floured
counter and knead for 3 minutes until dough comes together in a smooth, but sticky
ball. Cover tightly in plastic wrap and let rest at room temperature for one
hour or in the fridge overnight.
Make a paste to brush on pancakes before
rolling. Heat a small frying pan over
medium heat, add oil, heat until shimmering, about 1-2 minutes, add flour, stir
constantly, boil for 20 seconds, turn off heat and stir in Chinese five spice
and pepper, set aside to cool. Stir well before using. (Can also be made a day ahead).
To make the dipping sauce, combine all ingredients
in a bowl, set aside.
If the dough rested in the fridge, remove and let
come to room temperature, about 30 minutes. Divide dough into four equal
portions, roll each piece out to a 12” x 6“ rectangle, ?” thick, (must be as
thin as possible to achieve flaky layers, almost see-through). *Try not to use flour when rolling out, if
your dough sticks to the surface, rub surface very lightly with oil.
Using a pastry brush, paint a very thin layer of the
oil paste on the dough, leaving 1- inch from edges. Sprinkle evenly with 2
tablespoons of green onions, roll up from long edge like a jelly roll, does not
need to be tight, pinch seam to seal.
Coil up the rope like a snail with the seam on the inside, tuck the end
under, pinch to seal, lay flat and flatten gently with your hand, cover with
plastic wrap and set aside to rest 10 minutes. Repeat with remaining dough.
Preheat a large frying pan over medium-high heat.
Starting with the first coil, roll out to approximately an 8” circle. Once the pan is hot, add 1 tablespoon of oil,
allow oil to become hot before adding your pancake, fry on both sides for 2 to
3 minutes until dark golden brown and crispy, flipping a second time if needed,
remove from pan and set on a wire rack to maintain crispiness. Repeat process frying one pancake at a time.
Cut each pancake into 6 triangles, serve with dipping sauce.
*Tip* Many
steps can be prepared a day ahead, and kept in the fridge, you can even freeze
the prepared pancakes for a quick appetizer anytime! Freeze the flattened pancakes (after final step) in between layers of
wax or parchment paper and seal in an airtight freezer bag. Simply take out of
the freezer, heat up your frying pan and immediately fry the pancakes from
frozen!
Good Moments, Made Easy!