Onion Pancakes
Baking and Desserts • Thai
Description
24 pieces
Ingredients
- Wheat Flour 10 oz
- Ocean salt 0 oz
- Water 5 fl oz
- Sesame Oil 0 fl oz
- Vegetable Oil 0 fl oz
- Leek 7 pieces
- Soy Sauce 5 fl oz
- Rice Vinegar for Sushi 0 fl oz
- Sugar 0 oz
- Toasted Sesame 0 oz
- Mild Chili Spice 0 oz
Step-by-Step Guide
Step 1
Mix the flour, salt, hot water, and a tablespoon of vegetable oil. Place on a floured surface. Knead until soft for 10 minutes. Cover with plastic wrap and let sit for 20 minutes.
Step 2
Chop the leeks. Roll the dough into a long strip on a floured surface. Cut into 24 pieces. Roll each piece into a 10 cm circle, brush with sesame oil, and place a spoonful of leeks on top. Roll into a tight cylinder, pinch the edges, and press to seal. Form spirals. Cover with plastic wrap and let rest (from 20 minutes to 5 hours).
Step 3
Place the spirals on a floured surface. Gently flatten. Roll into 4 cm rolls, layering them with floured paper. Let sit for 20 minutes.
Step 4
To prepare the dipping sauce, mix: soy sauce and vinegar, 2 teaspoons of sesame oil, sugar, chili pepper, and sesame seeds. (Make about 180 ml.)
Step 5
Heat a tablespoon of vegetable oil in a skillet over medium heat. Fry the pancakes, 2–3 at a time, turning until golden brown, about 2–3 minutes on each side. Add oil as needed. Remove from the skillet, sprinkle with salt, and serve with the sauce.
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