Crispy flaky pancakes filled with finely chopped onions and seasoned with salt and sesame oil. These green onion pancakes are so addictive and great for snacking.
Ingredients
Green Onion Pancakes
1½ cups all purpose flour
1 teaspoon salt
1 tablespoon toasted sesame oil
1 cup boiling water
¼ cup vegetable oil
1 cup finely chopped green onions
¼ cup vegetable oil for frying, more as needed
Dipping Sauce
2 tablespoons granulated sugar
4 tablespoons soy sauce
4 tablespoons water
2 tablespoons rice vinegar
½ teaspoon finely minced garlic
½ teaspoon sesame oil
1 Thai chili pepper, sliced (optional)
1 tablespoon finely chopped onions
Directions:
In a medium sized mixing bowl, whisk together all purpose flour and salt until combined.
Next, add toasted sesame oil and boiling water. Mix with a spatula until all the ingredients are combined and a dough starts to form. The dough will appear shaggy at first, but as you continue to mix, the dough will become smooth. You may need your hands to work the dough. Cover the mixing bowl with plastic wrap and set aside for about an hour to let it rest.
After an hour, roll the dough out onto a lightly floured surface. Divide the dough into 8 even pieces.
Use a rolling pin to roll out the dough into a circle roughly 5-6 inches in diameter. It doesn’t have to be perfect as you can see with mine. Brush the dough lightly with vegetable oil. Then scatter about 1½ tablespoons of finely chopped green onions onto the dough. Use the rolling pin to flatten the green onion onto the dough.
Take the edge closest to you and gently roll the pancake dough to the other end. So it appears like a jelly roll loaf. Then take one end and roll it into a circle so it appears like a cinnamon roll. This will help create the flaky layers in the green onion pancakes. Wrap this in plastic wrap so that it doesn’t dry out while you let it rest and work on the rest of the dough.
Once ready, place the first dough on a lightly floured surface. Use the rolling pin to flatten the dough until it’s thin with no holes in the center. Set this on a plate and cover with the plastic wrap that was used to cover it. Do this with the rest of the dough until you’re done with all eight.
Lightly grease a nonstick skillet with vegetable oil and heat over low to medium heat. Place one of the pancake dough onto the skillet and cook until golden brown. Lightly brush vegetable oil on the top side. Flip to the other side and cook until golden brown.
Once the pancakes are done frying, place them onto paper towels to drain some of the oil.
Repeat the cooking process with the rest of the green onion pancakes.
When ready to serve, add sugar, soy sauce, water, rice vinegar, finely minced garlic, sesame oil, finely chopped red chili pepper, and chopped onions into a small bowl. Whisk to mix everything together.
Cut the green onion pancakes into small slices and serve with the pancake dipping sauce.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/04/26/green-onion-pancakes/