I wrote a post about frozen green onion pancake. Maybe not everyone has access to an Asian supermarket to get those, but I am sure everyone can get flour, salt and green onion, right? Yup, it is just that simple to make green onion pancake (or some people call it scallion pancake). Those pancakes makes good breakfast, appetizer, or snack. They can be eaten both warm or at room temperature. Don’t forget to make the dipping sauce to go with it!
Chinese Green Onion Pancake (蔥油餅)
2 cups flour
1 teaspoon salt
3/4 cup boiling water
1 cup finely chopped green onion (scallion)
Salt, to taste
Place the flour and salt in a bowl. Slowly pour the water into the mixture and stir until the dough forms.
Knead by hand until the dough is smooth. Place it in a bowl, cover with plastic wrap, and let rest for about 1 hour in room temperature.
Divide the dough into 12 parts. On a lightly floured surface, pinch and roll each dough into 2-inch balls, then flatten the balls into disks.
Lightly brush one of the disks with sesame oil and sprinkle a few green onion on top.
Place another disk on top of that one and use a rolling pin to roll the dough into a 5-inch-long oval. Lightly brush one side of the oval with sesame oil, sprinkle a few green onion on top.
Fold the oval dough in half.
Roll into a circle about 1/4 inch thick, adding flour as necessary. Repeat with the remaining dough to make 6 pancakes.
Coat a skillet with oil and turn the heat to medium-low. When the oil is hot, place one of the pancakes in the skillet. Cook until browned lightly, 3 to 5 minutes, then turn and brown the other side.
Repeat with the remaining dough, then sprinkle with coarse salt, cut, and serve warm.