Mini Spring Onion Pancakes
Serve these pancakes alone or with soy sauce mixed with a little fresh-grated ginger and minced garlic.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 1 cup all-purpose flour
- 2 1⁄2 tsp. salt, divided
- 1⁄2 cup boiling water
- 2 tsp. sesame oil
- 4 scallions, trimmed and thinly sliced, divided
- 4 Tbsp. vegetable oil
- Place flour in a medium bowl. Sift 1⁄2 teaspoon salt into the flour. Stir in a small amount of boiling water. Add more water and begin forming into a dough. Add the rest of the water and mix in. Cover dough with a damp towel and let it rest for 30 minutes.
- Knead dough until it is smooth. Cut the dough in half.
- Roll one-half of the dough out until it is no more than 1⁄4 inch thick. Spread 1 teaspoon sesame oil over the dough. Sprinkle with half the scallion slices.
- Roll the dough up like a jelly roll and cut into 6 pieces. Take a piece of cut dough, use your fingers to lengthen it a bit, and then form it into an L shape. Push down on the top of the L with the palm of your hand to form a circle. The pancake should be about 2 to 3 inches in diameter. Continue with the remainder of the dough.
- Add 2 tablespoons oil to a preheated wok or medium skillet. Add half the pancakes and fry until brown on both sides. Sprinkle with the remainder of the salt while cooking. Add remaining oil as needed. Garnish with remaining scallion slices before serving.