Onion Pancakes

Baking and Desserts | Thai cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

24 pieces

Ingredients

Wheat Flour - 8.5 oz
Ocean salt - 0.1 oz
Water - 6 fl oz
Sesame Oil - 1 fl oz
Vegetable Oil - 2 fl oz
Leek - 7 pieces
Soy Sauce - 4 fl oz
Rice Vinegar for Sushi - 2 fl oz
Sugar - 0.2 oz
Toasted Sesame - 0.1 oz
Mild Chili Spice - 0.1 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.