Fresh from the garden: spring onions
Recipe source: Stephanie Alexander’s Kitchen Garden Companion
- metric measuring scales,
- cups and spoons
- non-slip mat
- cook’s knife
- chopping board
- 2 tea towels
- bowls – 1 large, 1 small
- small saucepan
- wooden spoon
- rolling pin
- egg lift
- 250 g plain flour
- 1 tsp salt
- 40 g butter
- 200 ml water
- 2 tsp canola oil
- Oil, for shallow-frying
- 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.