These Chinese pancakes look very similar to Korean pancakes but they’re completely different in so many ways.
Chinese pancakes tend to be on the lighter side as the batter is rolled out into a thin disk and pan-fried until crisp and flakey. Korean pancakes are more chewy as the batter contains sweet rice flour and is more runny.
Traditionally, Chinese pancakes are made with thinly sliced scallions or chives… but I decided to use rosemary. Why not, right? There are a wide range of rosemary crackers that essentially use the same ingredients! And just like those delicious crackers, this Chinese pancake with rosemary was as delicious and flavorful!
Rosemary adds a aromatic hint of flavor to these crispy and flakey Chinese pancakes that will make you come back for seconds! Serve and eat warm with a side of soy sauce!
quick notes
- Feel free to substitute rosemary for chives or scallions.
- To get the best results, make sure to roll out the pancakes into very thin pancakes.
- Try your best not to use too much oil. The filling has oil which will seep through once hot.
CHINESE PANCAKES WITH ROSEMARY
Dough
- 1 ½ cup (210 g) all purpose flour
- ¼ tsp salt
- ¼ cup boiling water
- ½ cup lukewarm water
Mix flour and salt together. Slowly pour in the boiling water and mix. Add in lukewarm water and mix until dough forms.
Liberally flour your countertop and knead dough until soft and smooth. (Note: I added about ¼-⅓ cup of flour.)
Transfer dough to a bowl and leave cover for 30 minutes.
Filling
- 2 tbsp oil
- 4 stalk rosemary
- ½ tbsp all purpose flour
In a pot, heat oil and 1 stalk of rosemary together for 2-4 minutes, or until fragrant. Discard the rosemary and transfer the oil mixture into a separate bowl with the flour. The mixture should become slurry. Set aside.
With the remaining rosemary stalks, remove the leaves and thinly slice.
Dipping sauce
- 1 tbsp soy sauce
- 1 tbsp vinegar
- ½ tsp coconut sugar or maple syrup
- 1 tbsp water
- Pinch of gochugaru or hot chili flakes, green onions, and sesame seeds
Combine ingredients and set aside.
Divide the dough into 4 equal pieces. Liberally flour your countertop and with one dough at a time, roll them into thin discs. Brush the oil filling and liberally sprinkle in rosemary slices. Starting from one end, roll the dough into a thin, long cigar. Roll the cigar into a flat, long piece and brush oil again. Starting from one end again, tightly roll the dough into a spiral bun. Place the spiral bun flat and roll until the bun is thin. Repeat with other pieces of dough.
Heat a pan over medium heat and add oil once the pan gets hot. Pan fry the pancakes for 3-5 minutes on each side, brushing oil on each side before flipping. Cover the pan and cook for 1-2 minutes on each side. Once the outside becomes crisp, scrunch the pancakes with your chopstick to create layers. Repeat with remaining pancakes.
Best enjoyed warm!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
