When you find yourself drowning in green onions, these pancakes are the obvious choice. They use a good handful of them, and you can probably sneak a couple more into the accompanying dish (green onion + ginger + soy = yum sauce). And did I mention we had a lot of green onions? We did everything we could to use them all up, and that meant pancakes. Lots of pancakes. Not that I’m complaining or anything.
Amazing how a simple ball of flour and water can turn into something so good. These pancakes make a delicious side for any Asian meal. They are great for sopping up sticky sesame and soy sauces that would otherwise go to waste.
The rolling technique looks tricky, but it really isn’t. You’ll have green onions squirting out of one side and vegetable oil coming out of the other. But don’t worry, that’s what it’s supposed to do. Once it’s crisp and golden brown delicious it’s all good in my book.
And what do you know, we used up all our green onions! It’s a miracle!
2 cups flour
1/2 cup warm water
1 bunch scallions, finely chopped
Mix flour with water until it forms a smooth dough. Knead for 2-3 minutes or until the dough is smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
Divide the dough into 6 equal pieces and roll into balls. On a lightly floured work surface, roll a ball into a thin circle (about 1/16″ thickness). Brush circle with vegetable oil, and sprinkle liberally with salt. Sprinkle evently with about 1/4 cup of the green onions.
Starting on one end, roll the dough up tightly, creating one long snake of rolled-up dough. Then coil the snake into a round dough bundle. Pinch in end. With the palm of your hand, press the roll from the top to flatten it slightly, then gently roll into a 5-6″ circle (about 1/8″ thickness).
Heat a tablespoon of vegetable oil in a large heavy skillet or sauté pan over medium-high heat. When the oil shimmers, pick up the pancake dough and gently set in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side or until golden brown and bubbly. Flip and cook another 2 minutes or until the other side is golden brown as well.
Repeat with remaining pancakes.
Cut the pancake into wedges with a pizza cutter, and serve immediately with soy sauce or another dipping sauce.