Chinese Chive Pancakes
FAQ
Do I really need to rest the dough?
Yes, it relaxes the gluten and makes rolling way easier (and softer pancakes).
Can I use regular chives instead of Chinese chives?
You can, but Chinese chives have a stronger garlic flavour. Regular chives will be milder.
Why aren’t my pancakes crispy?
Your pan might not be hot enough, or there’s not enough oil. Give them time to develop a nice golden crust.
Can I make these ahead of time?
Yes, they reheat really well in a pan and crisp right back up.
Chef’s Tips
- Don’t skip the boiling water: This step creates that soft, pliable dough.
- Roll thin, but not too thin: You want it thing enough to cook evenly, but thick enough so it doesn’t tear.
- Cook on medium heat so they crisp without burning.
- Press gently while cooking for better contact and crispiness.
Chinese Chive Pancakes
Crispy, golden Chinese chive pancakes with that perfect light crunch on the outside and a soft, slightly chewy center. They’re packed with fresh chives, pan-fried until golden, and finished with a little sesame oil for extra flavour. Serve them hot with soy sauce for dipping, or alongside something like Peking duck or Chinese BBQ pork. Simple, comforting, and really hard to stop eating.
Ingredients
- 2 cups all-purpose flour
- ¾ cup boiling water
- ¼ cup cold water
- 1 tablespoon vegetable oil
- 2 cups Chinese or regular chives finely chopped
- Salt to taste
- Sesame oil for brushing
- Soy sauce for dipping
Instructions
- In a large bowl, gradually add boiling water to the flour, stirring constantly. Then add cold water and mix until a dough forms.
- Knead the dough on a floured surface until smooth. Cover and let it rest for about 30 minutes.
- Divide the dough into small balls. Roll out each ball into a thin pancake.
- Brush each pancake with a thin layer of vegetable oil, then spread a portion of chopped Chinese chives evenly over the pancake.
- Sprinkle salt over the chives and roll up the pancake into a log. Coil the log into a round dough ball.
- Roll out the ball into a pancake again.
- Heat a pan over medium heat and cook each pancake until both sides are golden brown, about 2-3 minutes per side.
- Brush with sesame oil before serving.
- Serve warm as a side to your favourite dishes or paired with a delicious dipping sauce.
Notes
- Refrigerator: Allow the pancakes to cool completely to room temperature. Place them in an airtight container and refrigerate for up to 3-4 days.
- Freezing: Chinese chive pancakes can also be frozen for extended storage. After cooling, place them in a single layer on a baking sheet and freeze until solid. Then transfer the frozen pancakes to a freezer-safe bag or container with parchment paper separating them. They can be frozen for up to 2-3 months.
- Before serving leftover pancakes, reheat them in a skillet over medium heat until warmed through
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
