Cheesey Green Onion Chinese Pancake is an extension of the Green Onion Chinese Pancake I made earlier. I added dried prawns which had been toasted and ground and chili flakes to make it savoury with a slight tinge of spiciness. I also added cheese as I love it. Lastly, I shaped it differently to get a more crispy pancake on the outside.
Ingredients：
- A. Dough:
- 200 g all-purpose flour
- 125 g water
- 1 tsp salt
- B. Filling:
- 100 g green onions
- 1 tbsp all-purpose flour
- 40 g softened butter
- 30 g dried prawns, toast and grind
- 1 tsp black pepper (very peppery. Can be reduced according to taste.)
- 1 tsp chili flakes/paprika, optional
- 60 g grated Mozzarella cheese
- C. For rolling the dough
- 30 g all-purpose flour
- 30 g corn flour
- D. Oil for Frying
- Add all the ingredients in (A) into a mixing bowl.
- Knead the ingredients till a smooth dough is formed.
- Cover the bowl with a wet towel and let the dough rest for 1/2 an hour.
- Wash the green onions. Let the water runs off the green onions so that they are as dry as possible. Cut them into small pieces of about 0.5 cm long.
- Add the green onions into a bowl.
- Add the all-purpose flour, black pepper, chili flakes and oil.
- Mix them up well.
- Divide dough into number of pieces of pancakes desired, either 4 big ones or 6 smaller ones.
- Flour the work surface and the rolling pin with the all-purpose & cornflour mixture.
- Take 1 pc of dough and sprinkle the flour mixture on it.
- Roll it out into a rectangle, square or circle as thin as possible so that the pancake will be crispy.
- Brush the dough with the butter.
- Spread the fillings - green onions mixture, dried prawns and cheese on top.
- Take the right side of dough and fold it onto the centre.
- Take the left side of the dough and fold it onto the centre (over the left side).
- Fold the top followed by the bottom (overlapping) to the centre. You will get a rectangular or square dough
- Heat up a non-stick pan with a little cooking oil. Fry the dough till each side is golden brown.