Chinese Pancakes

• 8 ounces plain flour 225g
• 1 pint water 300 ml
• 1 teaspoon sunflower oil 5ml spoon
• 4 ounces beansprouts 100g
• 1 bunch spring onions trimmed and sliced lengthways
• 8 ounces water chestnuts drained and sliced, 227g
• 1 inch root ginger 2.5cm piece of, peeled and very finely chopped
• 4 tablespoons hoisin sauce 4x15 ml spoon
• 2 tablespoons dry sherry 2x15 ml spoon

1. Sieve the flour into a bowl. Boil the water and the oil and pour into the flour. Stir until blended and knead well for up to 3 minutes.
2. Divide into 2 pieces and roll each into a sausage shape. Cut each ''sausage'' into 6 pieces (12 pieces in all). Roll out each piece to a circle 6 inches (15 cm) in diameter, and sandwich two together.
3. Heat the frying pan, without fat, to a moderate heat. Put one ''sandwich'' in at a time, and turn it over when brown spots appear on the underside. Cook the other side, and peel the pancakes apart after removing them from the pan.
4. Cover with damp tea-towel, while you cook the other pancakes. Put all the filling ingredients in a pan, and toss until they are heated through.

flour, water, sunflower oil, beansprouts, spring onions, water, ginger

Taken from www.yummly.com/recipe/Chinese-Pancakes-1651114 (may not work)