Green Onion Pancakes
Before I move to today’s recipe that is special, let me take a moment and Thank All of You for your love and support. It means world to me. This little place of mine is nothing without you all; you inspire me to do better each day, you encourage me with your kind words, guide me with your advice. Thank You!! Also I have been MIA, trust me I hate it and I promise I will get my act together FAST. I promise I will get back to more regular posting, catch up with all the post of my fellow bloggers I have missed, reply to all the emails that have not been replied to yet. Everything… I PROMISE!!
Ok now back to today’s recipe; today I am sharing a recipe of Green Onion Pancake, one of my most loved yummy. This recipe is from the cookbook “Easy Chinese Recipes” authored by Bee Yinn Low, author and blogger behind the most loved Asian blog Rasa Malaysia. Bee does not need any introduction but just in case you have not seen her blog yet go and check out Rasa Malaysia now, filled with hundreds of authentic recipes from Asian countries this blog is must read for Asian food lovers.
These pancakes are absolute deliciousness, crispy on the surface, chewy and soft inside, loaded with scallions, these are addictive. The best part they come together really fast. Enjoy them as appetizers or as a side with your favorite Chinese dish, they are good in every way. So next time when you need little warmth and comfort, make these and you will be making them again n again.
Make sure to grab your copy of “Easy Chinese Recipes”, each and every recipe is a delight and a must make.
- 1 1/2 cups (200 g) all-purpose flour.
- 1 1/2 teaspoons salt.
- 1/2 cup (125 ml) water.
- 3 green onions (scallions), green parts only, trimmed and cut into small rounds, to yield about 1/2 cup.
- 2 tablespoons oil.
- Some additional all-purpose flour, for dusting and rolling.
- Oil, for frying.
- Sift the all-purpose flour into a big bowl and then add the salt into the flour. Combine well and set aside.
- Bring the water to a boil. Slowly add the water to the flour and knead the dough until it's no longer sticky and the surface becomes smooth, about 10 minutes. If the dough is too dry, add 1 tablespoon of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Add the green onion into the dough and combine well.
To make the pancake -
- Divide the dough into 8 equal-sized pieces. Roll each piece of dough into a ball using your palm.
- Working with one dough ball at a time, roll the dough to a thin disc using a rolling pin. Dust the rolling pin with some flour as you go.
- Brush the surface of the disc with the oil.
- Roll the dough into a cylinder.
- Coil it up like a snake.
- Dust the rolling pin with the flour and roll the dough until flat, measuring about 6 inches in diameter. Set the dough aside on a baking sheet. Repeat step 2-6 for the rest of the dough.
Frying the Pancakes-
- Add about 1/4 inch of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake into the pan or skillet. Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side.
- Add more oil, repeat the same for the remaining pancakes and serve immediately.