Green Onion Pancakes

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My family and I used to go to this one particular restaurant every weekend for lunch. We had our usual rotation of dishes, but one dish that was sure to be ordered EVERY SINGLE TIME were the green onion pancakes. One can find these at many Chinese restaurants and even in the frozen aisle of your local Asian market, but something about these stuck in your mind. They made memories. Happy ones. Each bite came with a side of crispy, fluffy, and chewy. One time, the restaurant surprised me by putting cilantro in instead of green onions because they had ran out of green onions. I absolutely deteste cilantro and have never forgiven them for playing such a mean trick. I went home and started learning how to make these in fear of them forever replacing the green onions with cilantro!

Here’s the recipe. Make em.

Green Onion Pancakes
Yield: 6 pancakes

1 1/2 C. All purpose flour
1/2 C. + 2 Tbsp. Warm water
1 C. Sliced green onions
salt
Oil – canola or peanut

 

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1. Put flour in a medium sized bowl and make a well in the middle. Pour in the warm water. Fold the flour into the water just until combined.

2. Pour the dough out onto a lightly floured surface and knead until you get a smooth dough with no visible clumps of flour. Separate into 6 pieces.

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3. Take one piece of dough and roll it into a flat circle. The thinner the better.

 

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4. Sprinkle some green onions onto the surface of the dough then sprinkle a little bit of salt evenly over the green onions. From the side closest to you, roll the dough upwards to the opposite side, into a log.

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5. Now, roll the log into a spiral, like so.

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6. Take your roller and roll this spiral flat, maybe about 2 mm thickness. Some of the green onions will start “exploding” out of the dough, but dont worry. Just put them back into the dough.

7. Repeat with the rest of the dough.

8. Heat a heavy skillet with canola oil, or peanut oil. When the oil is hot, pan fry the green onion pancakes until golden and crispy on both sides.

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-C

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