Pancake Spring Onion (Scallion)

Green Onion Pancake Recipe

Serves 4 | Prep Time: 30 Minutes | Cook Time: 10 Minutes
Adapted from Easy Chinese Recipes by Bee Yinn Low

THANKS TO : http://rasamalaysia.com/green-onion-scallion-pancake/2/

I watch Taiwan My Land Documentary planting spring onions and making likeable spring onions pancakes very popular among Taiwanse. Yahoo... I got the recipe from Chef Rasa Malaysia. Thanks yo!

Ingredients:

1 1/2 cups (200g) all-purpose flour
1 teaspoon salt
1/2 teaspoon chicken bouillon powder (Knorr brand non-MSG)
1/2 cup (125ml) water
3 – 4 green onions (scallions), green parts only, trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more
2 tablespoons oil, for brushing
Some additional all-purpose flour, for dusting and rolling
Oil, for frying

Method:

1. Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder into the flour. Combine well and set aside.
2. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

3. Add the green onion into the dough and combine well.
4. Make the Green Onion Pancake by following the picture guide below.
5. Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet. Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side. Add more oil, repeat the same for the remaining pancakes and serve immediately. They are best eaten with warm and homemade soy milk.

1. On a flat and floured surface, divide the dough into 8 equal-sized pieces. Roll each piece of dough into a ball using your palm.

2. Working with one dough ball at a time, roll the dough to a thin disc using a rolling pin. Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil.

4. Roll the dough into a cylinder.

5. Coil it up like a snail.

6. Dust the rolling pin with the flour and roll the dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat Step 2-6 for the rest of the dough.

Cook’s Notes:

If you don’t use the chicken bouillon powder, then use a total 1 1/2 teaspoons salt for the dough instead of 1 teaspoon salt as stated in the recipe.

To jazz up the aroma of the pancake, you add a little sesame oil to the oil and brush onto the surface before rolling up into a cylinder.

You can also pan-fry the pancakes…just oil your pan and pan-fry both sides until they turn lightly brown with dark brown spots.