With Chinese New Year coming up this week, my family made some Chinese dishes this weekend to do some early celebration.
We’ve made scallion/green onion pancakes before, but we’ve been working on trying to perfect it. The ideal pancake is very thin, but contains many layers that are crispy and doughy at the same time.
One thing we did differently this time was to knead the dough in my stand mixer, rather than kneading by hand. I think this created a more elastic dough. I didn’t take any step by step photos but you can view the ones from our first attempt.
Green Onion Pancakes
- 2 cups all purpose flour
- 1 cups boiling water
- oil vegetable and sesame oil
- 1 cup green onions diced
- Pour flour and water into food processor or stand mixer and knead for a few minutes. If the dough is too sticky, add a little more flour. If too dry, add a little more water. We kneaded our dough for about 10 minutes.
- Take a small piece of dough (about the size of your fist) and roll it out as thin as possible. The shape doesn’t matter.
- Drizzle some oil and rub it in with your hands so that the entire surface is lightly covered, but there are no pools of oil in any one spot. We used about a 4:1 ratio of vegetable oil to sesame oil. If you don't want sesame oil you can use just vegetable oil. I would not recommend using too much sesame oil because it has a very strong flavor. Don’t be stingy on the oil or your pancakes will be too dry. Make sure there is a nice thin layer on each one, and make sure it is spread across the whole dough.
- Sprinkle some salt evenly across the dough. Then sprinkle on the diced green onions. It’s up to your personal preference how much you like.
- Roll the dough into a long rope. It’s okay if oil and onions squish out the sides. Coil that rope into a circle.
- Flatten the circle with your hand and then use rolling pin to roll out the pancake and thin it to your desired thickness. Ours we about 1/4 inch thick.
- In a pan, heat up a bit of oil over medium/low heat. Put your pancake on heated pan and let it cook until golden brown, and then flip to crisp the other side. Serve immediately.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.