Step 1.
Combine the flour, a pinch of salt and hot water (the water must be boiling!) with a wooden spoon. Once it is cool enough to handle, knead for 10 minutes. It will be sticky at first but don’t add any more flour, it will form a really soft dough.
Step 2.
Wrap in cling film, and let the dough rest for 15 minutes.
Step 3.
Mix the sesame oil, 2 tablespoons of flour, and a pinch of salt to form a paste.
Step 4.
Grind up the Sichuan peppercorns in a pestle and mortar. Then finely chop up the spring onions.
Step 5.
Portion the dough into 4 pieces, cover remaining in cling film.
Step 6.
One piece at a time, roll the dough into a large circle. It should be the thickness of a pound coin (which is 2.80mm).
Step 7.
Spread about 1 teaspoon of sesame oil paste onto the dough before sprinkling on a pinch of Sichuan peppercorns and a handful of spring onions.
Step 8.
Tightly roll the pancake to form a log. Roll the log, tucking one end in a spiral to form a snail shape.
Step 9.
Gently press, and roll on it with a rolling pin gently to form a thick pancake. Keep each pancake separate, in between sheets of baking paper, until you are ready to fry.
Step 10.
Fry on both sides for 2-3 minutes per side until golden brown. Serve hot with the spicy dipping sauce.
Step 11.
For the sauce, grate the garlic and ginger in a bowl. Pour in soy sauce, black vinegar, sesame oil, a tablespoon of water, chilli oil and a pinch of sugar, then mix to combine.
Flavour Rating
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Would you make it again?
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Notes
Using hot water is important so the flour can absorb more liquid, making the dough softer and pancakes crispier!
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Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
Using hot water is important so the flour can absorb more liquid, making the dough softer and pancakes crispier!
Step 1.
Combine the flour, a pinch of salt and hot water (the water must be boiling!) with a wooden spoon. Once it is cool enough to handle, knead for 10 minutes. It will be sticky at first but don’t add any more flour, it will form a really soft dough.
Step 2.
Wrap in cling film, and let the dough rest for 15 minutes.
Step 3.
Mix the sesame oil, 2 tablespoons of flour, and a pinch of salt to form a paste.
Step 4.
Grind up the Sichuan peppercorns in a pestle and mortar. Then finely chop up the spring onions.
Step 5.
Portion the dough into 4 pieces, cover remaining in cling film.
Step 6.
One piece at a time, roll the dough into a large circle. It should be the thickness of a pound coin (which is 2.80mm).
Step 7.
Spread about 1 teaspoon of sesame oil paste onto the dough before sprinkling on a pinch of Sichuan peppercorns and a handful of spring onions.
Step 8.
Tightly roll the pancake to form a log. Roll the log, tucking one end in a spiral to form a snail shape.
Step 9.
Gently press, and roll on it with a rolling pin gently to form a thick pancake. Keep each pancake separate, in between sheets of baking paper, until you are ready to fry.
Step 10.
Fry on both sides for 2-3 minutes per side until golden brown. Serve hot with the spicy dipping sauce.
Step 11.
For the sauce, grate the garlic and ginger in a bowl. Pour in soy sauce, black vinegar, sesame oil, a tablespoon of water, chilli oil and a pinch of sugar, then mix to combine.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.