Green Onion Pancakes

Green Onion Pancakes

I modified the scallion pancake recipe from Simply Recipes but rather than rolling out individual pancake rounds, sprinkling on the green onion, rolling, coiling and re-rolling I used the technique shown by Chef Lau for his Scallion pancakes. Next time I might try out the half cold water, half hot water dough technique.

Ingredients

  • 1 cup flour
  • 1 teaspoon garlic salt
  • 1/3 cup hot (just off the boil) water, plus a  bit more if the dough is too dry
  • 2 Tbsp light tasting oil (I used sunflower oil)
  • 2-3 green onions, thinly sliced (whites and greens)
  • 1-2 Tbsp sesame oil

Dipping Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sesame oil
  • Squirt of Siracha sauce
  • Shake of red pepper flakes

Method

  1. Mix flour and garlic salt in a large bowl. Add  hot water and oil to the flour and stir with a wooden spoon.
  2. Stir until dough starts to form
  3. Bring the dough together with your hands and kneed in the bowl. If the dough is very dry, add a bit more hot water, a bit at a time, until the dough comes together.
  4. Knead the dough for 2-3 minutes. The dough will feel soft and moist but it should not be sticky.
  5. Shape the dough into  a ball, cover with pastic wrap (or a damp towel) and let rest for 30 minutes.
  6. On a floured surface roll the dough out into a big rectangle about 1/4″ think.
  7. Drizzle the sesame oil on the surface and spread out (see the trick in Chef Lau’s video for doing that without getting your hands all greasy). I recommend watching Chef Lau’s video before you get started on this step: Scallion pancakes.
  8. Sprinkle the top 1/3 of the rectangle with the green onion and starting at the top edge (the edge furthest away from you), roll the dough and onion up into a long sausage, rolling toward you.
  9. Chop the dough into 4-5″ pieces, pinch both ends closed to keep the onion in, turn on one end and squash flat with your palm. Repeat until all the dough pieces have been pinched shut and squashed flat.
  10. Cover the dough patties with plastic wrap or a damp towel and let rest for 20 minutes.
  11. Make the dipping sauce.
  12. On a floured surface roll out each patty into a pancake, dusting with flour if they stick.
  13. Heat a no stick pan over medium-high heat with 1-2 Tbsp cooking oil.
  14. Fry each pancake approximate 2 minutes per side until they are golden brown.
  15. Cut in fours, dip in sauce and devour.

Makes about 6 pancakes.



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