One of New Shanghai restaurants signature dishes - crispy, flaky pancakes packed with shallots! The recipe is drawn from restaurant owner John Chen's childhood growing up in Shanghai.


  • Flour 500g

  • Water 400g

  • Shallots ½ bunch (Chopped pieces around ½ cm)

  • Cooking Oil

  • Salt


  • 1.

    Pour all flour into a mixing bowl. Add 1/3 of the water to the flour; stir until it appears as snowflakes. Repeat 2 times to use up all 400g of water.

  • 2.

    Make the dough into ball shape and cover the mixing bowl with wet towel or glad wrap.

  • 3.

    Wait for 10 min, then massage the dough.

  • 4.

    Separate the dough into 4 small balls.

  • 5.

    Roll the small dough ball flat into pancake shape (Diameter 25cm).

  • 6.

    Brush a thin layer of cooking oil onto pancake.

  • 7.

    Spread on some shallot pieces and a little bit of salt onto pancake.

  • 8.

    Roll up the pancake from the edge into a pipe shape then swirl it into a snail shape.

  • 9.

    Flatten the snail shape dough into pancake shape again.

  • 10.

    Add 2 teaspoon of cooking oil into frying pan.

  • 11.

    Place pancake onto pan and fry until it turns into golden colour. Repeat on other side.

  • 12.

    Click here for some more on New Shanghai and tips for eating delicious dumplings by John Chen

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 241kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 6g
  • Carbohydrate 47g
  • Sugar 0g
  • Sodium 265mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For optimum combination of crispy and soft texture, use hot water (80 degrees) when mixing the dough.

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Posted by Report
Tastes fine but the recipe uses way too much water. I ended up using another 300g or so of flour. I'd say 2 parts to 1 flour to water ratio is a much better quantity to work with then adjust as required.