Green Onion Chinese Pancake is a savoury unleavened flatbread. It is flaky due to the way the dough is shaped. There are 2 ways to obtained the flaky layers - rolling and fold the dough (oiling each fold) to form many layers or rolling the dough, shaping it into circles and flattening it. I have used the second method to make the pancake. To make the dough, we only need flour, water, oil and salt. For the fillings, we need green onion, pepper, salt and a little bit of flour. This pancake is very versatile; it can be eaten for breakfast, lunch or dinner. It can be eaten on its own or with curry. We can also freeze up the pancakes and take out the required pieces to be fried whenever we want to eat them.
Ingredients:
- Dough:
- 500 g all-purpose flour
- 300 g warm water
- 25 g oil
- 10 g salt
- Fillings:
- 100 g green onion
- 1 tsp salt
- 1 tsp pepper
- 25 g all-purpose flour
- 50 g heated oil
Method:
- Dough:
- Add all ingredients for making the dough into a mixing bowl.
- Knead till a smooth dough is formed.
- Rest the dough for 10 minutes.
- Divide the dough into the number of pieces you desire. (I divide it into 9 pieces.)
- Grease a container.
- Shape each piece into a ball and put it into the container.
- Brush each dough ball with oil to prevent them from sticking to each other.
- Rest the dough balls for 30 minutes so that it is easier to roll them out later.
- While the dough balls are resting, prepare the fillings.
- Fillings:
- Wash and chop up the green onions.
- Add the chopped green onions to a bowl.
- Add all-purpose flour, salt and pepper to the bowl.
- Mix up the ingredients.
- Pour heated oil over the ingredients. Stir to mix up the oil and other ingredients.
- Divide the fillings into 9 equal portions. (This will prevent a shortage or an excess in the end.)
- Assembly:
- Take a dough ball. Roll it out into a circle.
- Spread the fillings on it.
- Roll up the dough to form a long roll.
- Take the long roll and roll it up into a circle like in the 6th photo.
- Flatten it to form a round flat dough of about 7 inches.
- Heat up a pan.
- Transfer the prepared dough onto the pan (there is no need to grease the pan as the pancakes are oily) and fry till the dough is cooked on both sides.
- Note:
- If you do not wish to fry the pancakes immediately, you may freeze them up.
- Put the fresh/raw pancakes onto a non-stick parchment paper. Put another piece of parchment paper on top followed by another piece of pancake. Repeat till all the pancakes have been layered between each parchment paper.
- Keep the stack of pancakes in a zip lock bag and put the bag into the freezer.
- When you want to eat them, just take each piece out from the freezer and onto the frying pan without defrosting it.
