Green Onion Pancakes

Chinese style flaky and crispy green onion pancakes.

Makes 2

Dough:
175g all-purpose flour
1/4 tsp salt
125ml boiling water

Oil mixture:
2-1/2 tbsp vegetable oil
4-5 white parts of the green onions
1 tbsp flour
1/2 tsp salt

50g green onion, chopped

Dipping Sauce:
2 tbsp low sodium soy sauce
1 tbsp Chinese black vinegar
1 1/2 tbsp water
1 tsp sugar
grated ginger to taste, optional
1 tsp green onion chopped

1. Combine all the ingredients for the dipping sauce and set aside.

2. In a large mixing bowl add flour and salt. Pour boiling water gradually and mix with a wooden spoon. Knead until smooth. The dough should feel a bit sticky. Add more flour if it is too wet or water if is too dry. Place the dough in a greased bowl, and cover it with a damp cloth. Set aside for 1 hour.

3. Meanwhile, prepare the oil mixture. Heat oil over medium heat and fry white parts of the green onions until browned. Discard the green onions and keep the oil. Add flour and salt into a bowl and stir in the oil. Set aside.

4. Spread oil on work surface and lightly oil a rolling pin. Divide dough into 2 equal portions. Roll one portion out into a thin round shape. Brush oil mixture on it, and sprinkle chopped green onions. Roll dough tightly into a tube. Roll into a coil and tuck the end under the coil. Cover with plastic wrap and let it rest for at least 15 minutes.

5. Brush dough with oil. Flatten with hand and use rolling pin to roll it into a disk. Brush some cooking oil on the pan and place the pancake in the middle. Brush pancake slightly with oil and cook over medium heat. Flip it after a minute and brush with oil again. Turn it over frequently until golden brown and crisp on both sides. Serve with dipping sauce.

 

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