Perfect for a quick snack full of Far Eastern flavors! Chinese pancakes with wild garlic delight with the garlic note of the wild garlic and the variety of flavors of the 5-spice powder and roasted sesame seeds. If they are then cooked on the plancha, they get that wonderful crispy outside and soft inside texture that makes them even more delicious. Add a few dips of your choice and enjoy…
Chinese pancakes
Pancakes are by no means unknown in China; on the contrary, they are very popular. They are a delicious and versatile specialty of Chinese cuisine. They are often served as a side dish or starter, but are also a popular street food and are prepared with a variety of toppings or fillings.
The best-known types of Chinese pancakes include pancakes with leeks or spring onions, which this recipe with wild garlic is based on. These pancakes originate from northern Chinese cuisine and are prepared with leeks or spring onions as well as eggs or meat as a topping. Once the topping is on the pancake batter, it is often artfully rolled, twisted and divided. The pieces are then rolled into individual pancakes and fried in hot oil. I’m not very good at dough skills, so I limit myself to rolling and lightly twisting.
Wild garlic
The wild garlic season. I envy all those who have wild garlic growing in the woods. Here in the sandy pine forests of northern Saxony-Anhalt, you will unfortunately search in vain. Fortunately, it grows in the garden and if necessary we just buy it. And if you like wild garlic as much as I do, then you should also try my cornbread with wild garlic and cheddar and my vegan wild garlic tzatziki.
Wild garlic, also known scientifically as Allium ursinum, is a perennial plant that is native to Europe, where it often grows in forests, on damp forest edges and on the banks of streams. It is often referred to as wild garlic, forest garlic or bar garlic. It is known for its strong garlic aroma and broad green leaves, which can now be harvested in spring. The best known use is probably for pesto, but wild garlic is so versatile, so try it in soups, stews, sauces etc.
But before you rush into the forest and harvest the wild garlic, you should definitely be aware of its highly poisonous doppelgangers. In addition to the danger of confusion with the poisonous lily of the valley, you should also know and, above all, be able to identify autumn crocus. Find out about the characteristics and differences on this page, for example: Recognizing wild garlic!
Preparation of Chinese pancakes with wild garlic
Now let’s get to what you’re actually here for, namely the preparation and recipe. In addition to the wild garlic and the classic ingredients for our dough, i.e. flour, water and salt, we also need the following. Firstly, the 5-spice powder. I can warmly recommend Spicebar’s 5-spice powder, as well as all Spicebar spices and spice blends. And with my code “spicychopsticks”, you can also get the incomparable “Umami-Bums” worth €5.90 for free with orders over €15!
All you need is sesame seeds, good oil, salt and a little flour. I used linseed oil from Der Ölacker to roast the sesame seeds. These virgin oils are each so wonderfully unique and unmistakable in taste. Next time I’ll try it with the truffle oil…
You should cover the batter for Chinese pancakes and leave it to rest for at least half an hour before continuing, or even better, leave it in the fridge overnight.
Yes, and finally it’s time to fry. This is really fun on the Blackstone Griddle. I actually recommend that you use a plancha or an iron pan or something similar and not a coated pan. You will miss out on the wonderful roasted flavors of the pancakes due to the coating.
Various dipping sauces also go very well with your Chinese pancakes with wild garlic. Try a classic chili sauce* or a hoisin sauce*, for example.
Chinesische Pfannkuchen mit Bärlauch
Ingredients
- 400g Weizenmehl
- 50 g Bärlauch
- 120 ml heißes Wasser
- 100 ml kaltes Wasser
- 1/2 TL Salz
Für das Topping
- 30g Weizenmehl
- 3 EL Sesamsaat
- 1 TL 5-Gewürz-Pulver
- 50 ml gutes Speiseöl
- 1 Prise Salz
Instructions
- Das Mehl für den Teig mit dem Salz vermischen. Dann zunächst das heiße Wasser hinzufügen und zu einem Teig verrühren, anschließend das kalte Wasser und mit den Händen eine Teigkugel kneten und formen. Diese zugedeckt für mindestens eine halbe Stunde bei Zimmertemperatur, besser über Nacht im Kühlschrank stehen lassen.
- Den Bärlauch fein hacken und mit dem Mehl, dem 5-Gewürzpulver und dem Salz vermischen. In einer Pfanne die Sesamsamen braun rösten und hinzufügen. In der gleichen Pfanne das Speiseöl erhitzen. Dann über die restlichen Zutaten gießen und verrühren. Topping fertig.
- Den Teig dünn quadratisch ausrollen und das Topping gleichmäßig darauf verteilen. Dann den Teig rollen, etwas in die Länge ziehen, zu einer Schnecke drehen, diese etwas ziehen und in 6-8 Stücke teilen. Diese Stücke zu dünnen Pfannkuchen ausrollen.
- Auf der Plancha oder in einer eisernen/gusseisernen Pfanne etwas Öl erhitzen und die Pfannkuchen darin von beiden Seiten leicht goldbraun braten. Sie sollten außen leicht kross und innen noch weich sein.
- Mit Dips der Wahl servieren und genießen!
