Today’s post is a recipe I’ve wanted to make for a while, but only just recently got around to. It’s a product I’ve been buying from our local Asian market for a few years now, and I really like it, but since we don’t get down there all that often, I run out pretty quickly. So, why not try to make my own?
The item in question is a savory green onion pancake, though calling it a pancake probably puts the wrong image in your head. It’s almost more like a tortilla or naan than what you know of as a pancake. It’s not soft and fluffy, but rather dense and chewy. It’s not sweet, but savory and onion-y. It’s equal parts chewy and crisp once you cook it up, and it’s a delicious side for any meal.
The trick here is that, while the ingredients list is short and simple, the actual process for making these is tricky, time-consuming, and tedious. They’re definitely delicious, though, so it’s worth the effort.
Unlike most of my recipes, I’m going to go through the process here in the post and not just the recipe box, because it’s that tricky. Here we go.
First up, you want to make a dough. The dough is just flour, water, and a bit of salt, so it’s easy to whip up and comes together quickly. You start with hot water and mix it all with a fork until it starts to form some dough bits. Then you mix in cool water and press the bits together until you get a dough ball, with a little light kneading to give it the right texture. If it’s too dry you can add a bit of water, a teaspoon at a time; if it’s too wet, add a smidge of flour.
The filling is also simple; flour, oil, salt, and scallions. This is where the onion flavor comes from, so don’t skimp on it!
Once the dough has rested, divide it into six equal parts. You’ll work with one at a time, so keep the others covered to minimize drying out.
Roll out your individual dough balls into something relatively oval. It just needs to be longer than it is tall, the specific dimensions aren’t quite as important. Brush on the flour-oil mix and sprinkle green onions across it, leaving room around the edges.
Next, roll it up from the long side into a long, thin tube full of onion goop.
Roll that tube up into a spiral, and tuck one end into the center, so you have a little ball with a spiral of onion stuff in the middle.
Now flatten the whole thing back out. It kind of bursts and pops a bit and the onions get everywhere, but that’s fine. This is what you’re looking for.
Fry the flat pancake up in a pan with a little dash of oil or butter, until the edges get golden and it has some crisp to it.
See? Tedious, kind of tricky, but very tasty when it’s all done. I don’t know if there’s a less messy or faster way to make these Chinese green onion pancakes, but it works well enough and was super tasty, so I’m not complaining. I’ll still probably buy them more than I make them, though.
Chinese Green Onion Pancakes
Equipment
- Mixing Bowls
- Skillet with Lid
- Rolling Pin
Ingredients
For the Dough
- 2 Cups Flour
- ½ Tsp Salt
- ½ Cup Boiling Water
- ¼ Cup Cool Water
For the Filling
- ⅓ Cup Flour
- ¼ Cup Canola Oil
- ½ Tsp Salt
- 1 Cup Chopped Green Onions About 1-2 bunches depending on how big they are.
Instructions
- Mix the dough flour and salt in a bowl and stir together well. Slowly add hot water and mix with a fork until it absorbs and pieces of dough form. Then, mix in cool water and combine the dough scraps until it forms a firm dough. Adjust the consistency with more water or flour a bit at a time until it's firm and mostly dry, but not crumbly.2 Cups Flour, ½ Tsp Salt, ½ Cup Boiling Water, ¼ Cup Cool Water
- Cover the dough and let it rest for 20 minutes.
- In another mixing bowl, combine the filling flour, oil, and salt, stirring it into a paste-like liquid.⅓ Cup Flour, ¼ Cup Canola Oil, ½ Tsp Salt
- After the dough has rested, knead it a bit until it's smooth. Cut the ball into six equal pieces, working with one at a time and keeping the rest covered.
- Roll out the dough balls into rectangles or ovals longer than they are tall. Aim for about 6×10 inches, but precision isn't super necessary here.
- Spoon or brush about a tablespoon of the liquid filling onto the dough, leaving a bit of space around the edges. Sprinkle about 2 tbsp of onion over the filling.1 Cup Chopped Green Onions
- Roll the dough into a long, thin tube, from the long end. Try to keep it tight and avoid trapping air inside. Then, roll this tube up into a spiral. Tuck one end into the middle. Repeat this with all six dough balls, leaving you with onion-filled spirals.
- Carefully flatten out the spiral-balls into circles about 7-8 inches across. Don't worry if the dough tears and you lose some onions; if they stick to the surface, they caramelize nicely as you cook the pancake.
- Heat up a skillet over medium-high. Add in a tablespoon of oil; once it's hot, add in a pancake, swirling it to coat it in oil. Cover the pan and reduce heat to medium, letting it cook for about a minute. Flip and cook for another minute. You're looking for a nicely golden, slightly crisp pancake here. Finally, remove the lid and cook a bit more until they're crisped up nicely.
- Let cool slightly, cut into slices, and serve!