Chinese Pancakes with Hoisin Mushrooms Recipe
These homemade Chinese pancakes are beautifully flaky, pan-fried until golden, and layered with fresh spring onions for authentic flavour and texture. Topped with savoury hoisin mushrooms, they make a satisfying vegetarian dish that’s perfect for sharing or enjoying as a comforting midweek meal.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE CHINESE PANCAKES
- 300 g all-purpose flour , plus extra for dusting work surface
- 3/4 tsp salt
- 180 ml boiling water
- sesame oil
- 8 large spring onions very thinly sliced
- vegetable oil to fry
FOR THE HOISIN MUSHROOMS
- 600 g oyster mushrooms
- 2 Tbsp vegetable oil
- 1 small onion thinly chopped
- salt
- 160 ml hoisin sauce to taste
TO SERVE
- soy sauce
- 1/2 cucumber cut into thin sticks
- black and white sesame seeds
Instructions
PREPARE THE DOUGH:
- Place the flour and salt in the bowl of a food processor fitted with a dough hook. With the food processor running on low speed, slowly drizzle about 180ml (3/4 cup) of boiling water and stir until the dough comes together. If the dough does not come together, drizzle a little bit more water.300 g all-purpose flour, 180 ml boiling water, 3/4 tsp salt
- Transfer the dough to a lightly floured work surface and knead to form a smooth ball.
- Transfer the dough to a clean bowl, cover and leave to rest for 30 minutes at room temperature.
FOR THE MUSHROOMS:
- In the meantime, prepare the mushrooms. Using your hands, tear the oyster mushrooms into long thin threads.600 g oyster mushrooms
- Heat the vegetable oil over medium-high heat in a large frying pan. Fry the onion until soft a golden, about 6 to 8 minutes.2 Tbsp vegetable oil, 1 small onion
- Stirring from time to time (try to keep the stirring to a minimum), fry the mushrooms until they are golden-brown. Season with a little bit of salt, remove from the heat and keep warm until ready to use.salt
MAKE THE CHINESE PANCAKES:
- Chop the spring onions into very thin slices.
- Divide the dough into four pieces. Shape each piece into a ball.
- On a lightly floured work surface, roll the first ball into a 20cm / 8-inch diameter round pancake. Brush a thin layer of sesame oil on top of the pancake. Roll the pancake like a Swiss roll to form a log. Twist the roll to form a tight spiral. Tuck the end underneath. Flatten the spiral with the palm of your hand, then re-roll into a 20cm / 8-inch diameter round pancake.sesame oil
- Repeat the step above, brushing a thin layer of sesame oil on top of the pancake then rolling it into a log, twisting it into a tight spiral, flattening it, and rolling into a 20cm / 8-inches diameter round pancake.
- Brush another thin layer of sesame oil on top of the pancake, then spread 2 finely chopped spring onions on top.8 large spring onions
- Roll the pancake again like a Swiss roll to form a log. Twist the roll to form a tight spiral. Tuck the end underneath. This time, do not flatten it, but leave it on the side, covered with a slightly damp towel while you prepare the other pancakes.
- Repeat steps 3 to 6 above with the three remaining dough balls.
- When you are ready to cook the pancakes, take the first swirled pancake you made, flatten it gently with the palm of your hand and roll it out on a lightly floured work surface, into a 18cm / 7-inch diameter round pancake.vegetable oil
- Heat some vegetable oil over medium-high heat in a large frying pan. Cook the pancake until golden (about 2 minutes), then carefully flip on the other side. Cook until the second side is golden (also about 2 minutes). Place the cooked pancake on a dish lined with kitchen towel to absorb the extra oil. Keep the pancake warm while you cook the others.
- Repeat steps 8 and 9 above to cook the other 3 pancakes, adding more vegetable oil as necessary.
- When the last 2 pancakes are cooking, start reheating the mushrooms gently. Stir in the hoisin sauce.160 ml hoisin sauce
- Serve these Chinese pancakes topped with hoisin mushrooms, cucumber strips, sesame seeds and some soy sauce on the side.1/2 cucumber, black and white sesame seeds
Nutrition
Serving: 1pancakeCalories: 448kcalCarbohydrates: 92gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1230mgPotassium: 923mgFiber: 8gSugar: 17gVitamin A: 342IUVitamin C: 8mgCalcium: 60mgIron: 6mg