At the end of the Country House Shabbat, there was (inevitably) some food left over. So we put everything out on a table and asked people to take some home with them. It varied from cooked and prepared things to tea bags, breakfast cereal, and quite a lot of salad ingredients. Which is how I ended up with, among other things, four bunches of spring onions (scallions).
The only recipe I could think of that had spring onions as a main ingredient, was spring onion pancakes – those thin, crispy, utterly delicious Chinese starters you occasionally get on dim sum menus. I browsed several recipes for them, all of which seemed to follow a basic pattern, and all of which seemed to take AGES to make. Then I finally found a version that looked quick and simple. Hurrah! Realising I didn’t have any sesame oil (or at least, none I could find. I’m sure there’s some somewhere) I tweaked the recipe and made it completely inauthentic by using olive oil. I also added some chopped ginger, because I had some in the fridge, and it goes really well with spring onions.
The spring onion pancakes were a big success in that they were highly delicious, and Kipper went from having a massive strop because I’d turned the iPad off, to munching happily, within about a millisecond. However, they were a total failure in using up lots of spring onions – the recipe only calls for FOUR! Which still leaves me with another 3.5 bunches to get through. Any ideas?
We dipped our spring onion pancakes into soy sauce, but you could easily make a fancier dipping sauce by adding chilli, garlic, the usual suspects. I bet these would be yummy dipped in sweet chilli sauce actually – wish I’d thought of that while we were eating them.
The recipe makes 2 big pancakes, which I cut into 16 wedges. I’d say this makes a starter for 2-3, or a main course for 1 adult and a Kipper 🙂 They would also make great party finger food for grown ups, and probably good kid’s party food too, based on the way Kipper tucked in.
- 4 spring onions
- 200g plain flour
- 125ml boiling water
- 1 tbsp olive oil
- 1 tsp finely chopped ginger
- vegetable oil, for frying
- Trim the spring onions and slice finely.
- Mix the flour, boiling water and oil to give a stiff dough. Knead for a minute or two until smooth.
- Take half the dough, and roll out onto a floured surface to a thickness of 4-6mm. Sprinkle half the sliced spring onions and half the ginger over. Roll up like a swiss roll, then coil the roll into a snail/spiral. Squash the spiral into a disc and roll out again to give a circle of 4-5mm thickness, roughly the size of your frying pan.
- Heat the oil in a frying pan over a medium-high heat. Fry the spring onion pancake for 2-3 minutes on each side, until crispy and golden brown.
- Repeat with the remaining dough to make a second pancake.
- Cut each pancake into 8 wedges and serve warm.