Spring Onion Pancake Recipe
Spring onion pancakes are one of the several types of Chinese pancakes
that have been part of Chinese cuisine for centuries. These days, plain Chinese pancakes and the spring onion pancakes are often served as an accompaniment to tasty Chinese dishes like moo shu pork and Peking duck. They make a great wrap for these and other Chinese food or a good meal by themselves.
Like most Chinese-style pancakes, the spring onion pancake recipe
makes a dough rather than a batter like traditional American pancakes
. This spring onion pancake recipe is easy and fun to make. Maybe one more note before we go to the ingredients - even though this recipe is a version of Chinese pancakes we have put it under vegetable and salty recipes
Spring Onion Pancake Recipe Ingredients
2-1/2 cups of all-purpose flour*
1 cup boiling water
2-3 spring onions**
¼ cup cooking oil
*Some recipes use 1-3/4 cup all-purpose flour and ¾ cup of self-rising flour. If you choose to go this route, you can merely add about a teaspoon of baking powder. That is the only difference between all-purpose and self-rising flour.
**Spring onions are merely green onions.
1. Sift the flour into a large bowl and slowly mix in the boiling water until well blended.
2. Knead the dough in the bowl until all of the flour has been absorbed. The dough should not be sticky.
3. Use damp paper towels to cover the dough and let it sit for an hour.
4. While the dough is sitting, chop the onions finely and prepare and flour a surface for rolling the dough. Also rub some flour on the rolling pin.
5. Tear the dough into three pieces and knead each piece again.
6. Roll each of the three sections into a ¼-inch circle.
7. Sprinkle a little salt onto each circle and press it into the dough with the rolling pin.
8. Brush oil onto the top of each circle and then sprinkle on the onions.
9. Layer the pancakes, one on top of the other, and roll this up into a cylinder.
10. Cut the cylinder into eight separate pieces and use your hand to flatten each piece.
11. Roll each of these pieces out again to ¼ inch.
12. Heat a frying pan and brush it with a small amount of oil.
13. Cook each pancake until they are golden brown on both sides.
These are great for lunch and dinner rolled up and dunked in soy sauce. You can also make a special dipping sauce of 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and a drop or two of sesame oil.
You can form the pancakes differently than explained above by first rolling eight individual circles rather than three. Brush each one with oil and sprinkle on some onions as before and then roll each of them into a cylinder. Pinch the ends closed so the onions won’t drop out when you do the next step.
Take each cylinder and roll them up on themselves along their length to form a coil or wheel shape.
Lay each "wheel" down flat and roll them out again to ¼ inch. Then fry each spring onion pancake