Chinese green onion pancakes
6 servings
60 minutes
Chinese pancakes with green onions are a traditional dish of Chinese cuisine dating back to ancient times. Their crispy crust and tender, fragrant filling make them a perfect complement to tea or a main dish for breakfast and dinner. Green onions give the pancakes a fresh, slightly sweet taste with hints of spiciness, while sesame oil adds a subtle nutty aroma. The pancakes pair wonderfully with soy sauce or spicy dips, enhancing their rich flavor. This dish doesn't require complex ingredients, but its texture and taste captivate from the first bite. Chinese pancakes are not just a snack but part of a culture that brings people together at the table and fills the home with comfort and warmth.
1
In a mixing bowl, mix 2 cups of flour and baking powder on low speed. Without turning off the mixer, add 2/3 cup of cold water to the flour; beat until a dough forms. Place the dough on a plate, cover, and set aside. In the mixing bowl, add the remaining flour and salt. Without turning off the mixer, add 2/3 cup of boiling water; beat until a dough forms. Return the set-aside dough to the bowl and mix the two types of dough together. Place the dough on a lightly floured work surface and knead until smooth, about 4 minutes. Transfer to an oiled bowl, cover with a lid, and let sit at room temperature for 2 hours.
- Wheat flour: 4 glasss
- Baking powder: 1 tablespoon
- Wheat flour: 4 glasss
- Salt: 1 tablespoon
- Vegetable oil: 0.3 glass
2
Divide the dough into 2 parts and roll out half of it into a rectangle measuring 25x50 cm.
- Wheat flour: 4 glasss
3
Brush the dough with a mixture of 50/50 vegetable and sesame oil. Sprinkle with half a portion of green onions, half a portion of chili flakes, and half a portion of white pepper. Roll it up along the long side and cut into 3 pieces, slightly stretch each piece and shape it into a round with your hand, then roll out each circle to a diameter of 12 cm using a rolling pin. Repeat the same with the remaining dough.
- Vegetable oil: 0.3 glass
- Sesame oil: 2 tablespoons
- Spring onion: 100 g
- Chili powder: 1 teaspoon
- White peppercorns: 0.5 teaspoon
4
Let the blanks sit for 10 minutes.
5
Heat vegetable oil in a pan and fry the flatbreads for 5 minutes on each side until golden brown.
- Vegetable oil: 0.3 glass
