Chinese Spring Onion Pancakes SERVES : 4 | PREPARATION TIME 5 MINUTES plus 45 minutes resting time | COOKING TIME 6 MINUTES 

In a large mixing bowl add 2 cups of flour and carefully pour over 2 cups of boiling water, mix with a fork, you may need to add a little more water if the mixture is still to dry, you want the flour to come together to form a dough ball. Once cool enough knead the dough until it is smooth. Set to one side and allow to rest for 45 minutes. 

 

In a wok heat 2 tbsp of coconut oil or vegetable lard, add five spice, 2 tbsp flour, pinch of salt and pepper and the spring onions and cook for 2 minutes on medium low. Set to one side and allow to cool. 

 

Heat a dry wok over a medium to high heat, add sesame seeds and allow to toast to a golden brown. Transfer to a plate to cool. 

 

After 45 minutes knead the dough and cut into 4 equal pieces. Take one piece and roll into a rectangle about 3mm thick. Brush with coconut oil, spread a thin layer of filling over the entire rectangle. Starting at one end roll the full length of the dough into a pin wheel. Cut into 4 to 5 pieces and flatten with your palm so the pin wheel is around 1cm thick. Repeat with the remainder of the ingredients. 

 

On a medium heat, heat coconut oil or vegetable lard in flat bottomed wok and fry each pancake for 2 to 3 minute on each side, flipping a few times to ensure they do not burn. Transfer to kitchen roll while you cook the rest. 

 

Serve with your favourite dipping sauce.