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250g plain flour
25g tapioca flour / tapioca starch
170g boiling water
25g vegetable oil
1 clove garlic
Half a thumb-sized piece of ginger
3 spring onions
300g Chinese chives
100g Chinese Spinach
½ tbsp vegetarian stir-fry sauce
1 tbsp light soy sauce
1 tsp sesame oil
The Sweet Chilli Sauce
1 tsp sesame oil
1 tbsp palm sugar
10 large red chillies
50ml orange juice
1 tbsp white rice vinegar
1 tbsp gochujang
For the sweet chilli sauce, blitz all ‘The Sweet Chilli Sauce’ ingredients together and then place in a small saucepan and bring to a boil. Simmer for 5 minutes and set aside to cool.
For the dough, place all the flour and the oil into a mixing bowl and then gradually add the boiling water into the flour while mixing with a spoon or spatula. Then start to knead the dough to bring it together into a ball. Once the ball of dough is formed, place on a work surface and start to knead well for 2–3 minutes. Once the ball of dough is nice and smooth, cover with a mixing bowl and allow to rest for 5–10 minutes.
Meanwhile, finely chop all ‘The Filling’ ingredients and place in a mixing bowl along with ‘The Marinade’ ingredients and massage well.
Filling the pancakes
Roll out the dough into a thin sheet of dough roughly 1-2mm thick and then cut into 6–8 squares or circles. Fill each pastry with 1–2 tbsp the filling and then close up the pastry roughly like a money bag or just wrap up and squeeze the pastry together to close. Once all closed up, you are ready to cook.
Heat 1 tbsp vegetable oil or avocado oil in a frying pan to medium heat and then place the pancakes folded side down in the pan and press down gently with a spatula. Fry until golden brown on one side (2–3 minutes) and then turn once and fry the other side. Lastly, add 1-2 tbsp water into the pan and cover with a lid for the last minute of cooking. Allow the base to crisp up and then serve with homemade sweet chilli sauce on the side.