This is yet another dish I seldom order when eating out at a Chinese restaurant. Not that they don’t get it right. Most places make acceptable pancakes. It’s hard to totally botch them. They are pretty easy to make. However, a lot of restaurants fry them in a ton of oil and the appetizer end up greasy. Not good. So I make it at home. Usually though, I make it with leftover dough, such as from making dumplings. There are many things that can be done with a piece of leftover dough. It’s a marvelous thing.
Dumpling dough is very lean, made with simply water and flour. It makes a good, chewy base for the pancakes. Use plenty of fresh green onions. Take care not to over salt and add too much oil, or you’d have hell with the rolling process.
I find these addictive and will nimble on it all day. It is best when it’s warm and crisp. Nimble nimble…there goes my waistline.
Green Onion Pancakes
Leftover lean dough, unleavened, if that is unavailable:
Mix 2 cups of flour with about 2/3 cup of cold water slowly, adding more flour or water as needed to make a malleable, slightly sticky dough. Knead 2-3 minutes. Let rest for at least 20 minutes.
1/2 cup chopped green onions, use more if you wish
2 Tbsp. oil
salt to taste
oil for frying (3-4 Tbsp.)
Roll out the dough into a large circle 1/4 inch. Sprinkle with oil, salt, and green onions. Roll up like you would cinnamon bun dough. Seal both sides. Cut into 2 inch segments. Twist and pinch to close each open end of each piece. Make sure it’s closed well. Roll out each piece. Flour your work space as needed. If the green onions burst out of the dough, it’s okay, just keep rolling.
Heat a frying pan with 1 Tbsp. oil until hot. Maintain the heat at medium. Fry each pancake 2-3 minutes on each side, or until browned. Add more oil as needed, one tablespoon at a time. Nibble away!