I promise that this blog isn’t turning into a food blog. I’ve just been cooking and baking significantly more than usual since we’ve been quarantined, and have gotten a lot of interest for some of the dishes that I’ve been making (when I shared them on Instagram Stories) that I felt it would be appropriate to share them over here so that you can all reference the recipes if you’re interested in trying them out for yourself!
Green onion pancakes are one of those dishes that I looooove, but only ever eat at restaurants, purely because it isn’t the regular type of food that I prepare and consume at home. Our usual home food includes dishes such as chili, spaghetti, pizza—we rarely ever make side dishes. So you can bet how happy I was when I found out just how easy it is to recreate one of my favourite side dishes when it comes to Chinese food.
I actually acquired this recipe from my friend Qing, but I’ve modified it a bit, so as per usual, the recipe below will also include all modifications that I made.
Prep time: 60 mins
Cook Time: 30 mins
Ingredients
Pancakes
- 2 cups of flour
- 1 tsp of salt
- 1 cup of hot water
- 60-10 stocks of chopped green onion
- olive oil
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp water
- 1 tsp honey
- 1 tsp sesame oil
- Pinch of red pepper flakes
Tools
- 1 tsp
- 1 measuring cup
- large mixing bowl
- saran wrap
- rolling pin
- cutting board
- pairing knife
- basting brush
- frying pan
- small mixing bowl
Method
- Thoroughly mix together the flour and salt.
- Slowly and evenly pour the hot water over the flour/salt mixture. Knead the dough until all of the dry ingredients have combined together with the wet ingredients.
- Allow the dough to rest of 30 minutes. I like to leave the dough in the mixing bowl covered with saran wrap over top.
- Preheat the oven to 350°F.
- Separate the dough into 3 even portions.
- Roll out each portion as thinly as possible. (Funny story: I didn’t own a rolling pin the first time that I made these pancakes and used an empty wine bottle to roll the pancakes out flat—don’t worry, we have a rolling pin now!)
- Spread a thin layer of oil all across the pancake.
- Generously distribute green onions all over the pancake.
- Gently roll the pancake into a tube, then roll the tube into a shape similar to a snail shell. Let the dough sit again for 10 minutes.
- Using the rolling pin, flatten out the dough rolls as thinly as possible.
- Using a frying pan, cook each side of the pancake for approximately 5 minutes on medium-high heat. Flip over the pancake in between each frying session. (Note: no additional oil is required, as the oil rolled into the dough is sufficient to prevent the pancakes from sticking to the pan)
- Once the pancakes have cooled, cut each one pizza-style into 8 equal pieces. (Note: you can serve them as is, but I prefer to plate them in a ring formation)
- To make the dipping sauce, mix together all of the dipping sauce ingredients and serve.
And that’s it! Easy enough right? The only reason why this easy recipe requires so much work is due to the wait time. Theoretically without having to wait for anything, this recipe can be accomplished in under 30 minutes!
