Get ready to embark on a culinary journey that will tantalize your taste buds and impress your dinner guests with these irresistible Pan Fried Leeks Pancakes! Imagine biting into a golden, crispy exterior that gives way to a soft, aromatic interior bursting with the delicate, sweet flavor of fresh leeks. This traditional Chinese street food is not just a recipe, it's an experience that combines simple ingredients with masterful technique to create a dish that's both comforting and exciting.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 2 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 2 leeks, finely chopped
- 1/2 tsp salt
- Oil for frying
Instructions
- In a medium mixing bowl, combine the all-purpose flour and salt, creating a well in the center.
- Gradually add water to the flour mixture, stirring continuously with a wooden spoon or spatula until a smooth, soft dough forms. Knead the dough for about 5 minutes until it becomes elastic and slightly stretchy.
- Cover the dough with a clean kitchen towel and let it rest for 10 minutes to allow the gluten to relax.
- While the dough rests, finely chop the leeks, ensuring they are clean and trimmed of any tough green tops or roots.
- After resting, divide the dough into two equal portions and roll each portion into a smooth ball.
- On a lightly floured surface, roll out each dough ball into a thin, round circle approximately 8 inches in diameter.
- Sprinkle the finely chopped leeks evenly across the surface of each dough circle, leaving a small border around the edges.
- Carefully roll up the dough into a tight cylinder, then coil the cylinder into a spiral shape, tucking the end underneath.
- Gently flatten the spiral with your palm, then roll out again into a thin pancake, being careful not to tear the dough.
- Heat a large non-stick skillet or cast-iron pan over medium heat and add a thin layer of oil.
- Carefully transfer the pancake to the hot pan and cook for 2-3 minutes on each side until golden brown and crispy, with visible leek pieces throughout.
- Remove the pancake from the pan and place on a paper towel to absorb excess oil. Repeat the process with the second pancake.
- Cut each pancake into wedges and serve hot, optionally with a dipping sauce like soy sauce or chili oil.
Tips
- Dough Consistency is Key: Knead your dough thoroughly to develop gluten, which ensures a stretchy, pliable texture that won't crack when rolling.
- Leek Preparation Matters: Finely chop leeks and remove any tough green tops to ensure even distribution and prevent tough bits in your pancake.
- Rest Your Dough: The 10-minute rest is crucial - it allows the gluten to relax, making the dough easier to roll and preventing shrinkage.
- Oil Temperature Control: Use medium heat to achieve that perfect golden-brown crisp without burning the pancake.
- Don't Overcrowd the Pan: Cook one pancake at a time to maintain even heat and crispy texture.
- Serving Suggestion: Pair with a zesty dipping sauce like chili oil or soy sauce to elevate the flavor profile.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
