Green Onion Pancake 蔥油餅
Make ahead and freeze. Reheat without thawing for a simple and easy side dish.
- 2.5 cups of all purpose flour (312 g)
- 0.75 cups of [just boiled] hot water
- 0.25 cups of cold water
- 2 tbsp of oil (plus extra 1 tsp to panfry pancakes)
- green onion mixture: 1 tsp of salt, 1 bunch of chopped green onions
Directions — (1) Sift flour into a large bowl. Make a well (crater) in the mound of flour. (2) Pour the hot water into the flour and stir to incorporate. The dough will still be fairly dry at this point. (3) Pour remaining cold water into the dough. The cold water helps cool the dough so you can mange the dough with your bare hands. Knead in the cold water into the dough until it forms a ball. (4) Place ball of dough in a large greased bowl and cover with a towel. Let dough rest for 10 minutes. This step is necessary to have a more tender pancake.
(5) Divide dough into 4 portions. Use one portion of dough at a time, keeping unused dough covered. (6) Using a rolling pin, roll out one portion of dough as thin as you can. Use oil to keep the dough from sticking to your work surface. (7) Spread 2 tsp of oil on the dough and sparingly sprinkle on green onion mixture. (8) Roll up dough like a jelly roll. Once the dough becomes a log, keep twisting the dough like you would wring out a towel and twist into a snail shell. This technique creates many flaky layers in the finished pancake. (9) Slightly flatten snail shell shaped dough and let rest for 5 minutes.
(10) Pour 1 tsp of oil into a frying pan. Fry each flatten dough over medium heat, 2 minutes on each side. (11) Dipping sauce: Mix 1 part low sodium soy sauce and 1 part black shanxi vinegar. Add in 1 clove of minced garlic.
You can panfry the dough and freeze a stack of pancakes in a Ziploc bag after it cools. Simply panfry the frozen pancake individually without thawing when ready to eat. Serve pancake with dipping sauce for added umami!