Green Onion Pancakes

Posted by on May 13, 2010 in Blog, Chinese Cuisine Favorites, Vegetables & Vegetarian | 29 comments

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

 

Green Onion Pancakes
Author: 
Recipe type: Appetizer, Side Dish, Snack
 
Ingredients
  • 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
Instructions
  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 ½ tablespoon oil on the dough and sprinkle with ½ teaspoon salt and ½ 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 ¼ ” 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.  Make sure you jiggle and shake the pan often while frying.  This action makes the pastry flaky.
  7. Cut the pie into quarters and serve with green onion garnish while hot.

29 Comments

  1. avatar

    I had these pancakes before at a restaurant but never made them myself! looks so yummy. My hubby would be so happy if I made these for him :=)

    • avatar

      Hi Tanantha, I made a batch that were barely golden and then I made a batch that were REALLY fried to a crisp and almost blackened… and I liked these better. :) Let me know how they turn out when you have a chance to make them. – Judy

  2. avatar

    MM, these look so yummy! I love carbs :) So bad, but so good…

  3. avatar

    These look tasty and fun to make. I’ll have to give it a try soemtime.

    Thanks for visiting my blog and leaving a comment. I hope you will visit often :)

    Biren

    • avatar

      Hi Biren, Thank you! I’ll definitely be back for a visit… thanks for stopping by! – Judy

  4. avatar

    Mmm….these are my favourite. I make them often and love it with balsamic vinegar…very delicious. Yours look perfect.

    • avatar

      Thank you! Wow, I never thought to try these with balsamic vinegar! That sounds delicious. :) I’ve only eaten them as is, with salt. but I love balsamic and will give that a try.

  5. avatar

    The pancakes look good… They remind me of an Indian stuffed paratha! Will definitely try them out.

    • avatar

      Please do let me know how they turn out! :)

  6. avatar

    Looks wonderful! Similar to scallion pancakes!

  7. avatar

    Oh that sounds lovely, I don’t think I ever tasted green onion pancakes, or maybe once but a very long time ago. Those look incredibly delicious!

    • avatar

      Hi there, thank you so much!

  8. avatar

    I love these pancakes, I especially like your photographs that show your technique, I would like to have your pancakes for the first course and Roxan’s soba noodle dish for the entree, so much for my diet, oh well, I can dream of perfect meals!

    • avatar

      Hi Patty, Thank you! That certainly does sounds like a wonderful meal! :)

  9. avatar

    One of my Chinese friends makes these all the time and they are delicious! :)

  10. avatar

    I’ve never seen these before. What a delicious dish. I’ve been using whole wheat pastry flour lately with much better results. I wonder if it would work in this dish?

    • avatar

      Hi Kristy, I’ve been trying to switch to whole wheat flour and I originally started to make this using whole wheat flour but somehow the consistency didn’t look right which is why I dumped it. Perhaps it needed more water? I’m really not sure. I’ve never worked with pastry flour but if you do try this w/ the whole wheat pastry flour, please let me know how it turns out and how you modified the recipe. I would love to try this with whole wheat flour. Thank you! -Judy

  11. avatar

    I once had a roommate that made these all the time (and they were awesome). She taught me how to make them (but mine were never quite as awesome). You have inspired me to try making them again :)

    • avatar

      I’m happy to have inspired a little green onion pancake in ya! :) Thanks for visiting!

  12. avatar

    I just had some of my mother’s green onion pancake today! It was her first time making it. She was asleep by the time I got home to try them. I had some and told my dad that his mother’s were definitely better. He said he didn’t say anything to my mom since it was her first time ;-) They were edible… just a little on the thicker side and I thought they were lacking in onions. However, being the foodie that I am, it made me want to make them myself! So, I searched “Green Onion Pancake” in Foodbuzz and voila, up popped your post :-) Thanks for sharing! I’ll have to try these!

    • avatar

      I’m glad you found me! I hope the green onion pancakes are to your liking. I definitely recommend rolling the dough out very thin, otherwise you will get a dry, thick pancake. Also, I agree about adding a lot of green onions. Definitely add extra if you are a fan! I also found that by pan-frying them a little longer, to make them crispy, helps to make the pancake a little flakier and not so heavy. Good luck and enjoy!

  13. avatar

    I have had these a few times and my favorite is at Earthen in Hacienda Heights. I have not tried making these but would definitely try in the future.

    As a side note, I have tried making haemul pajeon (Korean seafood pancake) a few times and it came out pretty good. My fave place for this dish is Ong Go Jib in Rowland Heights.

    Glad I found your site as I enjoy many of the same foods. Ciao!

    • avatar

      Hi Evan, Thanks for visiting my blog and leaving a comment. I always enjoy hearing from my visitors! If ever I am in Hacienda or Rowland I’ll keep those restaurants in mind! Sounds like we share a similar taste in food. :) Hope to see you again. Cheers!

  14. avatar

    I just recently tried this out, and it was delicious! it tastes just like the ones i get frozen from a local chinese supermarket! Although, it wasn’t as flaky as the ones I got frozen, but still extremely DELICIOUS!! Thank you for sharing this recipe! =D

  15. avatar

    So glad I found your website. I can’t wait to try all the yummy looking recipies. Todd likes to keep a stock of frozen onion pancakes on hand for a quick breakfast for the kids. I’ll definitely have to try this as well as the baked kara age chicken. Thanks for sharing Judy.

    • avatar

      Hi Emiko, What a nice surprise to hear from you! Thank you SO much for leaving a comment for me. Todd’s mom stopped by a few weeks ago when my daughter and I were visiting my parents. I asked about you guys and she said you guys were doing great and raising chickens! How fun!!! :) Thanks again for visiting my site and please don’t hesitate to leave me comments in the future! I love hearing from visitors!

  16. avatar

    Thank you for this recipe. It was fun to try for dinner after being inspired by the delicious scallion pancakes at Mandarin Noodle House this afternoon. Heather did a great job of making them after we decided that the ones I was making were too thin and turning into crunchy scallion chips. However, Todd and I decided that at $2 for a package of 6 frozen pancakes, I think we’ll stick with the frozen ones from now on.

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