Green Onion Pancake (Scallion Pancake)
Green Onion Pancake is a traditional Chinese snack made by forming had dough and rolling it out in such a way that it creates a series of layers with oil or lard and green onions spread in between. Once the green onion pancake is rolled out into a flat disc, it is pan fried in oil until it has cooked through and become crisp on the outside.
There are generally two types of green onion pancake, the thick and fluffy pancake and the thin crispy pancake. The thick pancake is bigger and has a soft chewy middle with a fluffy and crispy outside. The thin pancake is smaller but it more crispy and crunchy on the outside but the middle is not as soft as the thick one.
The dough for a green onion pancake is made of only flour and warm or hot boiling water. One variation of the recipe involves first adding water that is just boiling, and then tempering it with cold water after a bit of kneading. In either case, teh warm or hot water will help to relax the glutens in the flour. Once the water has been incorporated, the dough is kneaded until it becomes smooth and slightly springy, after which it can be allowed to rest. By resting the dough it will make it easier to roll the dough thin thus creating multiple layers.
After the pancake has been panfried, they can be served flat on a plate like traditional pancake, or they can be folded and eaten like a snack. The pancake can be eaten without any accompaniments, as they might be if served as street food, they can also be served with a spicy dipping sauce.
Ingredients: Serving Size (4 large pancakes)
All Purpose Flour: 4 cups (480 g) + 1 cup (125 g) for dusting
Warm Water: 2 cups or 470 mL (120 F or 50 C)
Salt: 1/2 tsp per pancake or 2 tsp total
Spring Onion: Approx. 7-8 sprigs
Oil or lard: 1-1/2 tbsp per pancake
Oil for cooking: 1 tsp per pancake
*Ratio of flour to water is 2:1