Pan-Fried Chinese Pancakes
one hour and ten minutes we are serving 8 people
- 1/4 teaspoon salt
- ¾ cup of warm water
- 1 cup of multi-purpose flour
- ¼ teaspoon of vegetable oil (if you want)
- 1 tablespoon Asian (toasted) sesame oil, or as needed
- 1/2 cup finely chopped green onion
- 1 tablespoon vegetable oil, or as needed
Preparation time: 30 minutes, cooking 40 minutes total ready in one hour and 10 minutes
- allow the salt to dissolve in warm water, mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured open surface to work on, and knead until slightly springy, about 5 minutes. If the dough is sticky, add in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth. Seperatly
- In a dish, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like well crumbs.
- On the surface that is floured , roll a piece of dough out into a thin square, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. add a little about 1 tablespoon of chopped green onion onto the dough, then spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, pinch the ends closed. then Roll the rope shape into a flat spiral, and press lightly with your hands so it does not unroll later while being cooked
- put the spiral down onto the floured work surface, then slowly, softly roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to dodge making holes in the pancakes.
- Heat a pan and brush with vegetable oil. fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.
Enjoy J ladies and gentleman