Recipe: Chinese Spring Onion Pancakes

From Dining at Dusk by Stevan Paul

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Chinese spring onion pancakes from Dining at Dusk

Chinese spring onion pancakes from Dining at Dusk [©Murdoch Books]

<i>Dining at Dusk</i> by Stevan Paul


Stevan Paul has gathered together dishes, drinks and tunes that add that extra atmopshere to the time of day as the sun dips below the horizon and the day turns to evening. 

The recipes in Dining at Dusk follow the sun as it sets around the world from Samoa through Europe, Morocco to the USA and Mexico and points in between. Think tapas, yakitori, mezzes, tacos and more, like this recipe for Chinese Spring Onion Pancakes.

Drinks attuned to each dish and the time of day are included as is music to accompany the food, drink, conversations and laughter with family and friends.

Chinese Spring Onion Pancakes

Ingredients: (makes 12 pancakes)

  • 360 g (1½ cups) flour (type 405, plus extra for dusting)
  • 1 level tsp baking powder
  • Salt
  • 220 ml (7½ fl oz) warm water
  • 1-2 drops sesame oil
  • 4 spring onions
  • Oil for frying
  • 6 tbsp soy sauce
  • 4 tbsp hot sweet chilli sauce
  • 3 tbsp rice vinegar


Combine the flour, baking powder and a little salt in the bowl of a food processor fitted with dough hooks. Add the warm water. Combine and knead to a smooth dough. Continue to knead at low speed until pliable, about 5 minutes. This can also be done manually or with the dough hook of an electric mixer.

Shape the dough into a ball. Brush thinly with sesame oil, cover with a clean dish towel and leave to rest for 30 minutes. 

Divide the dough into 12 even pieces and shape into balls. Dust your work surface with flour and roll out the balls into thin rounds.

Slice the spring onions finely, season lightly with salt and divide among the dough rounds. Roll up the dough and shape the rolls into snails. Roll out the snails into thin rounds again.

Preheat the oven to 80°C (175°F). Heat a little oil in a large non-stick pan and fry the pancakes until golden brown, about 3-4 minutes per side. Keep the cooked pancakes warm in the oven. Slice and serve with dipping sauce.

For the dipping sauce: Combine the soy sauce, chilli sauce and rice vinegar and serve with the pancakes.


Chinese Man is a French music project whose founders, Zé Mateo, SLY and High Ku, collaborate with various artists to create music that fuses trip hop and jazz grooves with hip-hop and sampled world music. Their 2009 album “The Groove Sessions, Vol. 2” is just perfect for the sunset.


This recipe is from Dining at Dusk by Stevan Paul and is reproduced here with the kind permission of the publishers.

Dining at Dusk by Stevan Paul is published by Murdoch Books (Sydney/London; April 2019; Hb; 240pp; RRP A$39.99). It is available at good bookshops and directly from the publisher » 

It can be purchased online via »


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June 17th, 2019
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