Shallot pancakes are northern Chinese snacks that are irresistibly moreish and a great way to use up the green onion tops that so often end up in the bin. The method is a simple process of rolling the dough several times to create layers that puff up slightly when cooked. The most important part is rolling it thinly enough the final time so that the pancakes cook through before they colour too much. Serve shallot pancakes on their own or with a dipping sauce of Chinese black vinegar, soy and chilli in whatever ratio suits you. The same hot water dough can be used to make sweet pancakes, see recipe video below. I find Sherry a surprisingly good match for the complex flavours in many Chinese dishes – and I love a glass of Palo Cortado, like Leonor from Gonzalez Byass, with these pancakes and their varied dipping sauces.
Makes 8 pieces
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