Spring Onion Pancake ~ 葱油饼
- 300 gm plain flour
- 1/2 cups boiling water
- 1/4 cup room temperature water
- 2 to 3 stalks spring onions
- Sesame oil
- Cooking oil
- Sift the flour into a mixing bowl, slowly add in boiling water and stir with a wooden stick (I use the handle of the wooden spoon), then slowly add in the room temperature water little by little. Mix well. Knead till smooth and not sticky. (You may require less water or more flour if the dough is too wet to handle). Cover with cling wrap and let rest for 30 mins. OR can leave it overnight, in the refrigerator. I left it overnight.
- Wash the spring onions, pat dry before chopping them up.
- Knead the dough lightly and divide into 2 pieces. Roll out each piece and cut into 4 pieces.
- Roll out a ball of dough into a thin pancake, brush with some sesame oil, sprinkle on some salt and sprinkle on the chopped onions.
- Roll up like a swiss roll, close up both ends, then pull the roll to make it a bit elongated and then roll up like a snail, tuck in the end. Let rest for 15 mins,, cover with a damp cloth. Repeat with the rest of the dough. (While waiting, keep those balls of dough covered to prevent them from drying).
- Take a 'snail' ball of dough, flatten a bit with your palm and gently roll it out thinly.
- Heat up a non-stick pan with some oil and pan fry the pancake, about 4 mins. on each side till brown. Press on the centre to ensure that it's cooked.
- Scrunch up the pancake with a pair of chopsticks before lifting it out onto a serving plate.
- Serve immediately.
- Yield : 8 pieces
Note: The pancakes can be rolled out and kept in between plastic wrap in the fridge and pan fry when needed.