Ingredients for Pan-Fried Chinese Pancakes recipe
1/4 teaspoon salt
3/4 cup warm water
1 cup all-purpose flour
1/4 teaspoon vegetable oil
(optional)
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 tablespoon Asian (toasted)
sesame oil, or as needed
1/2 cup finely chopped green
onion
1 tablespoon vegetable oil, or as
needed
Directions
Dissolve salt in warm water, and mix in 1 cup of flour to make a soft
dough. Turn the dough out onto a well-floured work surface, and
knead until slightly springy, about 5 minutes. If the dough is sticky,
knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8
equal-size pieces, and keep the pieces covered with a cloth.
In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to
make a mixture like fine crumbs.
On a floured work surface, roll a piece of dough out into a thin
square about 5×7 inches in size, brush the dough with toasted
sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the
flour-oil mixture. Sprinkle about 1 tablespoon of chopped green
onion onto the dough, and spread the onion out evenly. Starting
with a long end, roll the dough up into a rope shape, and pinch the
seam and the ends closed. Roll the rope shape into a flat spiral, and
press lightly with your hands to compact the spiral and keep it from
unrolling.
Place the spiral down onto the floured work surface, and gently roll
it out into a pancake with the onions folded inside, turning the
pancake over often as you roll it out. Roll gently and turn often to
avoid making holes in the pancakes. Finished pancakes should be
about 5 inches in diameter. Repeat with the rest of the dough
pieces, making 8 onion pancakes.
Heat a non-stick skillet over medium heat, and brush with vegetable
oil. Pan-fry each pancake in the hot skillet until golden brown on
both sides, about 5 minutes per side. Cut into wedges and serve
warm.