These northern Chinese snacks 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 them on their own or with a dipping sauce of black vinegar, soy and chilli in whatever ratio suits you.
Makes 8 pieces
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