Five Spice Chinese Pancakes
Elevate your homemade snack game with these irresistibly crispy and savory Five Spice Chinese Pancakes—a delightful fusion of flaky layers, bold spices, and aromatic green onions. Featuring a simple yet flavorful dough made from all-purpose flour and sesame oil, these pancakes are infused with the warm, earthy aroma of Chinese five-spice powder and the freshness of finely chopped green onions. The unique rolling and coiling technique creates tender, layered pancakes that fry to golden perfection in minutes. Perfect as an appetizer, a side dish, or a street food-inspired snack, these pancakes are best served hot with your favorite dipping sauce for a restaurant-quality treat at home. Try this quick and easy recipe for a taste of authentic Chinese cuisine in just 40 minutes!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 milliliters Boiling water
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon Salt
- 4 stalks Green onions, finely chopped
- 50 milliliters Neutral cooking oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually pour in the boiling water while stirring with a wooden spoon or chopsticks until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
Once rested, divide the dough into 4 equal portions. Roll each portion into a ball.
Flatten one ball of dough into a thin circle (about 15 cm in diameter) using a rolling pin.
Brush the surface of the dough with sesame oil, then sprinkle evenly with five-spice powder and a handful of chopped green onions.
Roll the dough into a tight log, then coil the log into a spiral shape. Flatten the spiral with your hand and roll it out into a thin pancake (approx. 18 cm in diameter). Repeat for the remaining dough portions.
In a nonstick skillet, heat a small amount of neutral cooking oil over medium heat. Fry one pancake for 2-3 minutes on each side, or until golden brown and crispy.
Remove from the skillet and repeat with the remaining pancakes, adding more oil to the skillet as needed.
Slice into wedges and serve immediately while hot and crispy. Enjoy as is or with your favorite dipping sauce.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 1.9 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
