This is a very easy recipe that I learned from my neighbor, Aunty Wang, who’s good at making Chinese snacks. Make it when green onions are on sale then freeze the extras for quick breakfast/snack at any time.
Green Onion Pancake (makes 6 pcs)
4 cups all purpose flour
2 cups chopped green onion
8 tbsp cooking oil (about 1– 1/2 tbsp oil per pancake)
2-3 tbsp all purpose flour
2 tsp chicken essence powder
1 1/2 tsp salt
1/2 tsp pepper
- In a big bowl, mix flour with enough water until it forms a dough and does not stick to the bowl. Transfer dough on a lightly floured board. Knead until smooth (do not over knead). Rest dough in the bowl and cover with a moist paper towel, for at least 30 minutes.
- Combine all the seasoning mix ingredients in a small bowl and mix well.
- Divide dough into 6 small dough. Use a rolling pin, roll out 1 small dough on a lightly floured board until very thin. Spread 1 1/2 tbsp of seasoning mixture evenly on the top (pic 1). Sprinkle generously chopped green onions then roll up– start with the side towards your body, gently pull the dough towards you, then up and roll over (pic 2 & 3). If the dough sticks to the board, scrap gently with a knife. (Note: 1. Be sure to stir seasoning mixture well before spreading each time. 2. when roll up the dough, be sure to roll over to cover the green onions and not pushing the green onions towards the end side)
- Coil up the dough into a snail shape (pic 4). Tuck in the end at the bottom. (At this point, you can wrap it up in a plastic wrap and freeze for future use). Use the rolling pin to foll it out flat to about 8 inch diameter (pic 5). Repeat with the rest of the cough.
- Heat a frying with some oil, fry the pancake on medium heat until golden and crunchy on both side. Drain on paper towel before slicing. Serve hot immediately. (If you use too little oil the pancake will have burned spots and not evenly golden brown)