Green Onion Pancakes
I had a rare craving for green onion pancakes and decided to make this for my lunch. Perhaps not the healthiest lunch, but I did try to make this with whole wheat flour. That didn’t turn out so well, but if anyone has any tips on how to make this with whole wheat flour – by all means, please let me know! So I had to dump that (a waste, I know – felt guilty – hate to waste food), and make a second batch using white flour. This time, it turned out well.
The first time I ate green onion pancakes was likely at a Korean or Chinese restaurant, but the first time I ate homemade green onion pancakes was at my BFF’s (best friend forever) house. Her friend at work gave her a photocopy of this recipe and one day, over 10 years ago, I happened to be at her house when she was making these. Lucky for me! They were so good!
She made a photocopy of her green onion pie recipe (pie, pancake, same thing…) and I share this with you now. Unfortunately we have no idea which cookbook this is from.
Green Onion Pies
- 3 cups white flour
- 1 cup boiling water
- 1/3 cup cold water
- 6 tablespoons canola oil
- 3 tablespoons chopped green onions
- 3 teaspoons salt
- 1 cup canola oil
1) Place flour in a bowl, add boiling water and mix immediately with chopsticks. Let cool. AFter 3 minutes, add cold water and knead dough until it’s smooth.
2) Flour cutting board and divide dough into six balls. Knead and roll each ball into a 10″ round circle.
3) Rub 1/2 tablespoon oil on the dough and sprinkle with 1/2 teaspoon salt and 1/2 tablespoon chopped green onions.
4) Roll the round, flat dough from one end to the other, like a jelly roll. Pinch the ends closed.
5) Form a round snail shape tucking the final end into the center of the bun. Then press down and roll out until it’s about 1/4 ” thick.
6) Heat 2 tablespoons oil in frying pan, place the pie in and fry for about 4 minutes on each side using low heat. The first one I made was a light golden brown, but I liked the crispy, dark golden brown pie – has more flavor. :) Make sure you jiggle and shake the pan often while frying. According to the recipe this action makes the pastry flaky.
7) Cut the pie into quarters and serve with green onion garnish while hot.
Bebe dada ate leftovers as an appetizer for dinner and he liked them. :) He asked me if I bought dim sum for lunch and whether these were leftover Chinese green onion pies. “No! I made these!!!”, I told him. He seemed somewhat impressed. I’ll be sure to make these again, hopefully before another 10 years go by!
If you have any questions or comments, please don’t hesitate to leave me a note and I will try to respond as soon as I can. I would enjoy hearing from you!
Cheers,
bebe mama
- 3 cups white flour
- 1 cup boiling water
- ⅓ cup cold water
- 6 tablespoons canola oil
- 3 tablespoons chopped green onions
- 3 teaspoons salt
- 1 cup canola oil
- Place flour in a bowl, add boiling water and mix immediately with chopsticks. Let cool. AFter 3 minutes, add cold water and knead dough until it's smooth.
- Flour cutting board and divide dough into six balls. Knead and roll each ball into a 10" round circle.
- Rub ½ tablespoon oil on the dough and sprinkle with ½ teaspoon salt and ½ tablespoon chopped green onions.
- Roll the round, flat dough from one end to the other, like a jelly roll. Pinch the ends closed.
- Form a round snail shape tucking the final end into the center of the bun. Then press down and roll out until it's about ¼ " thick.
- Heat 2 tablespoons oil in frying pan, place the pie in and fry for about 4 minutes on each side using low heat. Make sure you jiggle and shake the pan often while frying. This action makes the pastry flaky.
- Cut the pie into quarters and serve with green onion garnish while hot.
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