Green Onion Pancake version 2
I had blogged about Green Onion Pancake before. But unfortunately for that time, the photos were a disaster. I’m glad that Ming is making Green Onion Pancake in the South Arm Community Kitchen. This time I made sure I had right camera with me. Even though Ming’s method is slightly different, the end result is still the same.
The Green Onion Pancake is crispy and fragrant. Nanzaro simply loves this. He just gobbled down the piece I took home from the community kitchen.
Ingredients
- All purpose flour
- Warm water
- Green onion, finely chopped
- Vegetable oil
- Salt
Click on the link below for the instructions.
Instructions
 Ming made a dough of all purpose flour and warm water.Finely chopped the green onions.
Here is a tip to store green onions longer. Pat dry the green onion with paper towel. Wrap them in paper towel and store in the vegetable compartment of the fridge. This way, the green onion will last longer than if you just leave them in the plastic bag from the store. |
 Ming took half of the dough to roll it out.Sprinkle the dough with salt and brush with oil.
Top with finely chopped green onion. |
 Roll the dough into a log lengthwise. |
 Cut the log into 2 inches pieces. |
 Slightly pinched both end of the small log to seal it. |
 Twist the log and press it down to give it the layers effect. |
 Roll out the flatten dough. |
 Pan fry in an oiled pan, covered until golden brown on both sides. |
 Drain on paper towel.The Green Onion Pancake is a great snack. |
How did she make the dough?
Hi Cindy, Ming made the dough with all purpose flour and warm water only, no exact amount of ingredients. Just add the warm water gradually to the flour and mix them until you get dough ball.
I had the green pancake wrapped with marinated beef, green onion, and cucumber (pic on my site). It was really tasty and one of my favourites. But having a hard time trying to google how that beef was made…seemed to be a lot of different versions out there…but not the Shanghai style…if this is a Shanghai dish.
I made this tonite and also tried it with the peanut butter filling. Totally awesome and easy!
I used to buy the onion pancake for the kids from TnT for $1 each; for that price I can make a dozen!! Thx!
Hi Cindy,
The dough that Ming made, I think, is the same hot water dough that I used to make my scallion pancakes. I find that using 2 parts of dough and one part of boiling water does the trick. I first put the all purpose flour into my mixer and then pour the boiling water in there slowly while having the mixer go at the lowest speed. When it almost forms a ball, I scrape the whole thing onto a floured surface and knead it a few times. I find that i need to wrap it in plastic and let it chill before I can use them.
hope it helps,
Dandel
Thank you for such detailed instructions. Do you have a recipe for a good dipping sauce? Preferably with lots of garlic?