Whenever we visit a Chinese dumpling restaurant, we always order green onion pancakes. When served hot, these flaky and savory pancakes are crispy outside, and chewy and soft inside. Many people like them, even though they are not fond of green onions. Most restaurants make good scallion pancakes, but occasionally we had some doughy and thick ones which my kids didn’t even touch. If you never tried Green Onion Pancakes, just remember they are not pancakes at all as they are not made out of a batter. They are more like crispy, multi-layered flat bread filled with green onions.
Ingredients: (Makes four 6” pancakes)
|260g (2 Cups)
120 ml (½ Cup)*
50 ml (¼ Cup)*
|All purpose flour
Room temperature water
Green onion (minced)
More flour for dusting
* I used milligram (ML), it’s more accurate as 1/4 cup is about 60 ml, then the water amount is a little too much.
Ingredients for oil mixture:
|All purpose flour
- Place 2 cups of flour in a mixing bowl, add ½ cup of boiling water, mix well. Then add ¼ cup of room temperature water and mix well (when adding cold water, do not pour in all water at once, you will need to feel the dough when kneading. It should not be too hard or too sticky) . (Picture 1)
- Knead the dough until the surface becomes smooth and is no longer sticky. If the dough is too dry, add 1 Tbsp of water to the dough; if the dough is too wet, add a Tbsp of flour to the dough. Cover the dough with plastic wrap and let it rest for 20-30 minutes. (Picture 2)
- In the meantime, prepare green onions and oil mixture – Cut green onions into small pieces. Set aside. (Picture 3)
- Put 2 Tbsp. of flour, 1 tsp. of salt and 3 Tbsp. of cooking oil into a small bowl and mix well. (Picture 4)
- Divide dough into 4 portions. (Picture 5)
- Working with one dough ball at a time. Place the dough ball on a lightly floured work surface and roll the dough to a thin disc with a rolling pin. (Picture 6)
- Apply a thin layer of oil mixture to the disc. (Picture 7)
- Sprinkle green onion to the disc but leave one edge open for sealing. (Picture 8)
- Start to roll the dough into a cylinder. (Picture 9)
- Flatten the log a little and coil it up like a sneak. (Picture 10)
- Turn the dough so that the swirl side is facing up. (Picture 11)
- Flatten the dough out with a rolling pin. (Picture 12)
- Repeat steps 6-12 for the rest of the dough.
- Now the dough is flattened, add a tablespoon of cooking oil into a skillet over medium heat. (Picture A)
- Transfer the pancake dough onto the pan and cook until both sides are lightly brown (keep flipping the pancake). (Picture B)
- Scrunch up the pancake a little bit by using serving tongs or two wooden spoons/turners. (Picture C). Serve immediately.
See how flaky the pancake is. It’s crispy outside and soft inside.