A few weeks ago, I went to an Americanized Chinese restaurant and ordered green onion pancake, my favorite Chinese guilty-pleasure. Even more surprising than the nacho cheese dip that came with the g.o.p. was the abnormally small portion we were given. We had 4 dinky wedges for $5 (and on a humongous plate that made us feel even more cheated).
After this, I vowed to never order g.o.p. again at a restaurant. And it was perfect timing for my new blog!
I don’t know one person who doesn’t like green onion pancake. Even if you are a beginner cook, you will be able to make this, and likely without having to make a trip to the grocery store. Take a look at the ingredients/equipment and decide for yourself. If you don’t have sesame oil, feel free to use only canola. If you don’t have a wooden spoon, use the back end of two wooden chopsticks. If you don’t have a pastry brush, use your pony tail. (The idea is to be creative with what you have…)
- 13 ounces all-purpose flour
- 1 cup boiling water
- 4-5 stalks green onions
- 1/4 cup sesame oil
- 8 tablespoons canola oil or peanut oil (for frying)
- wooden spoon
- rolling pin
- pastry brush
- Using a wooden spoon or chopsticks, mix boiling water with the flour inside a large bowl until water and flour are evenly distributed.
- Wait a few minutes for the mixture to cool down. On a floured surface, knead the dough for 10-15 minutes. (If you own a stand mixer, simply place the flour and water to the mixing bowl and knead on medium speed for 6 minutes using the dough hook.)
- Cover the dough with a moist towel and let it sit in the bowl for 30 minutes in a cool place.
- Divide the dough into 4 even parts.
- For each ball of dough, use rolling pin to flatten the dough to a large rectangle/oval/whatever shape you happen to get. Use the pastry brush to evenly spread 1-2 teaspoons of sesame oil on the surface of the dough.
- Starting with the longer edge of the dough, roll the dough like a cigar. When you reach the end of the dough, take one corner of the “cigar” and roll into snail/cinnamon bun shape. (See images 4 and 5.)
- Flatten each “snail” into a large circle. Use the pastry brush to evenly spread 1-2 teaspoons of sesame oil on the surface of the dough. Add a fourth of the green onions to the surface.
- Repeat step 6.
- Flatten each “green onion snail” into a circle. I prefer thin green onion pancakes, but it’s totally up to you.
- Add 2 tablespoons of canola oil or peanut oil to a frying pan. Pan fry each green onion pancake, flipping just once. Salt to taste.
Left overs? Stack the green onion pancakes on top of one another with saran wrap between each layer. Place pancakes in a large freezer bag and keep them in the freezer for as long as 2 months…although I’ll bet it takes a day to finish these.
From my experience, they taste even better after being frozen. I’m guessing it has something to do with the oils being solidified and then re-dispersed when you fry them.