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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.
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.
Make the dough into ball shape and cover the mixing bowl with wet towel or glad wrap.
Wait for 10 min, then massage the dough.
Separate the dough into 4 small balls.
Roll the small dough ball flat into pancake shape (Diameter 25cm).
Brush a thin layer of cooking oil onto pancake.
Spread on some shallot pieces and a little bit of salt onto pancake.
Roll up the pancake from the edge into a pipe shape then swirl it into a snail shape.
Flatten the snail shape dough into pancake shape again.
Add 2 teaspoon of cooking oil into frying pan.
Place pancake onto pan and fry until it turns into golden colour. Repeat on other side.
Click here for some more on New Shanghai and tips for eating delicious dumplings by John Chen
For optimum combination of crispy and soft texture, use hot water (80 degrees) when mixing the dough.
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