Jiu Cai He Zi / Chinese pancakes with spring onions
These pancakes in China are eaten for breakfast they are very fine. This is a typical Sichuan recipe.
Preparation steps
- Prepare the dough: Put the flour in a bowl, make a hole in the middle. Gradually add water while stirring to combine into a dough. Knead the dough for a few minutes to combine. Cover it with foil and let it stand for 15 minutes.
- Make the stuffing: Slice the spring onions and place in a bowl. Heat the oil in the wok. Lightly beat the eggs. Put them in the wok, turning it slowly so that the eggs are as full and brown as possible. Just make sure that the wok is well heated before adding the oil and eggs. Take out the finished eggs, roll and slice with young onions. Add chopped shrimp / in the original part they are dry, but I didn't find them here, so I put them fresh, you can replace them with one tablespoon of sardine paste or fish sauce or avoid them. Add the spice of five treasures, sesame oil, grated ginger, soy sauce. Check the salinity and add a little more salt if necessary.
- Divide the dough into 6 parts. Roll out into circles, this will be a problem for you because the dough is quite pliable. Roll it out to a size slightly larger than an outstretched palm. Add two tablespoons of the filling in half.
- Wrap them tightly as in the picture, expelling as much air as you can. The stuffing must stay inside.
- Reheat the wok in the heated wok add the oil. Fry the pancakes on both sides to get a golden color.
- Sauce / dip: Put sweet chilli sauce in a bowl, add chopped spring onion, soy sauce and water. Stir to combine.
- Cut the pancakes in half and serve warm with the sauce.
