Spring onion cakes

Difficulty:  Easy

Makes: 16

Fresh from the garden: spring onions

Recipe source: Stephanie Alexander’s Kitchen Garden Companion

Equipment

  • metric measuring scales,
  • cups and spoons
  • non-slip mat
  • cook’s knife
  • chopping board
  • 2 tea towels
  • grater
  • bowls – 1 large, 1 small
  • small saucepan
  • wok
  • wooden spoon
  • rolling pin
  • egg lift
Ingredients

  • 250 g plain flour
  • 1 tsp salt
  • 40 g butter
  • 200 ml water
  • 2 tsp canola oil
  • Oil, for shallow-frying

Filling

  • 2 tsp salted black beans
  • 1 x 2 cm-long piece ginger
  • 6 spring onions
What to do

  • Set out your equipment and ingredients.

Make the dough.

  • Sift the flour and salt into a mixing bowl. Melt the butter in the water in a small saucepan over medium heat, then tip into flour.  Mix with a wooden spoon until flour is incorporated. As soon as you can touch the dough (it will be hot!), knead it for 1 minute or until smooth, then return it to the bowl and cover with a damp tea towel.  Leave while you prepare the filling.

Make the filling

  • Put the black beans into a small bowl and crush with the back of a teaspoon.  Finely chop the black beans on a chopping board.
  • Peel and finely grate the ginger.
  • Trim and finely chop the spring onions.
  • Mix the filling ingredients together in the small bowl.

Make the pancakes

  • Take the ball of dough and roll it into a fat sausage shape, then cut the roll into 16 equal pieces.  Shape each piece into a small ball and dust with extra flour.  Roll each ball into a thin, 12 cm round with a rolling pin.  Brush each round very lightly with oil.
  • Scatter the filling over the dough rounds, dividing it evenly. Using your fingers, roll each circle up like a fat sausage to enclose the filling.  Slightly flatten each sausage and then roll it into a snail shape. Pinch ends firmly.
  • Lightly dust ‘snails’ with extra flour.  Flatten each one gently with your hand and roll out to a then 10 cm round with a rolling pin.
  • Pour oil into a wok to a depth of 1 cm and heat over high heat.  When hot, put in as many pancakes as will fit in a single layer.  They should bubble and blister after about 1 minute.  Turn over and cook the other side.  Drain on paper towel.  Serve warm.
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