Crispy Chicken and Spring Onion Pancakes


1 cup plain flour
1 tsp garlic powder
Pinch white pepper
⅓ cup warm water

2 tbsp extra olive oil
Salt & pepper
1 cup spring onions

100g chicken mince
1 tbsp soy sauce
Pinch white pepper
Pinch salt


Add the plain flour, garlic powder and white pepper to a bowl. Add in the warm water, and bring it together. 

Knead on a floured board 1 minute. Rest covered 30 minutes

Mix chicken, salt, pepper and soy sauce in a bowl. Add extra virgin olive oil to a hot pan over medium-high heat. Add chicken and fry for a few minutes until cooked through, use the back of a wooden spoon to break up the chicken mince. Set aside in a bowl. 

Split the white section of the spring onion in half lengthwise and thinly slice (including the greens). Add the spring onion to the chicken, wilting the spring onions slightly in the residual heat. 

Dust clean work surface with flour. Divide the dough into 4 portions. Use a rolling pin to spread the dough out, roll it as thin as possible. Sprinkle a heaped tablespoon of the chicken mixture and caramelised onion over the dough. Roll up, enclosing all of the filling, then roll to create a snail shape. Gently flatten to make a disk. Cook in a hot pan with a drizzle of extra virgin olive oil, over medium heat for 3-4 minutes on each side or until golden brown. Repeat until all of the dough has been used.