Chinese Pancakes with Green Onion
250 kcal
Chinese pancakes with green onion – very interesting, simple, and tasty pancakes with green onion. They turn out airy and crispy. Even if you do not eat them right after cooking, transfer them to a bag and store them in the refrigerator, then they can be reheated. The pancakes will remain just as tasty. The dish belongs to Chinese cuisine and is often served as pancakes with sauces or as a standalone snack.
Ingredients for Chinese Pancakes with Green Onion
How to Make Chinese Pancakes with Green Onion
Step Title
Preparing the Green Onion
Divide the green onion into light and dark parts. Finely chop the dark part, sprinkle with baking soda, and set aside to preserve the bright color during cooking. Chop the light part separately into small pieces.
Step Title
Frying the Light Part and Preparing the Mixture
Heat the vegetable oil and fry the light part of the green onion until soft and aromatic. In a bowl, combine wheat flour, Sichuan pepper, salt, five-spice powder, and the fried onion.
Step Title
Forming the Filling
Add the mixture of flour and spices to the chopped dark part of the green onion and mix thoroughly until smooth. Divide the filling into 12 equal parts and shape each into a ball.
Step Title
Kneading and Rising the Dough
Sift the flour into a deep bowl and mix with sugar. Dissolve the yeast in warm water, then add it to the flour and knead a soft, sticky dough. Cover with plastic wrap and leave for 15 minutes, then punch down the dough and set aside for 2 hours to rise.
Step Title
Shaping the Pieces
Divide the finished dough into 12 pieces. Slightly stretch each piece, place a ball of onion filling inside, and shape into a ball. Cover the dough with plastic wrap to prevent drying and work with the pieces one by one.
Step Title
Layered Rolling
Roll each ball into a long flatbread, fold it into thirds lengthwise, and roll again into a strip. After each step, let the dough rest briefly so it remains elastic and easy to shape.
Step Title
Shaping and Frying
Roll the prepared strips into a snail shape and gently roll out, not too thin. Fry the pancakes in vegetable oil on all sides until evenly golden.
Tips for Chinese Pancakes with Green Onion
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Monitor the oil temperature during frying. Medium heat allows the pancakes to cook evenly inside and form a crispy crust without burning. Too high a temperature will quickly brown the surface but leave raw layers of dough inside.
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Let the dough rest between rolling stages. Short pauses relax the gluten, preventing the dough from shrinking and allowing a layered structure to form without tearing. This directly affects the texture of the finished pancakes.
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Store the finished pancakes properly. After completely cooling, transfer them to a bag or container and keep in the refrigerator. Before serving, reheat in a dry pan to restore crispness without drying out the dough.