I made these Chinese Spring Onion Pancakes yesterday for Julie's event :) They are sort of like Kerala Parathas - but stuffed with spring onions. They are not utterly on the healthier side of issues in that there is some oil involved as well as some white flour. But they are not incredibly unhealthy for you either.
The Techie Man liked them much.
Here is how I made it. I have slightly adapted the recipe given at Serious Eats.
What You Will Need:
- All Purpose Flour - 1 cup
- Spring Onion, (only the green part) chopped finely - A heaped 1/2 cup (Original recipe uses 1 cup. I was short on them. Also, it would be harder to roll out with too much stuffing.)
- Oil (The original recipe calls for sesame oil. However, I found that another blog authored by someone who is from China uses just vegetable oil. That ruled the sesame oil out. Besides, the Techie doesn't like sesame oil.)
- Boiling Water - 1/2 cup.
First, combine the flour and the water together and mix. When the mixture is cool enough to handle, knead, knead and knead so that the dough becomes smooth. (If you find the dough to be too sticky, add a bit of flour.)
Cover with a cling wrap and allow it to rest for at least half an hour.
Now, divide this into three portions. The original recipe said divide into two. That would make the rolled out dough too big. You can divide into four balls or more if you fancy smaller versions.
Now, take one of the balls and roll it out on a lightly floured surface. Lightly grease the top with some oil and then put some salt and spread it.
Now, roll this into a tube like this.
Coil the roll like this and tuck the end under it. (Otherwise it would pop out when you roll it out next time.)
Now, flatten it slightly with your hand and then, roll out again like you did at first.
Lightly grease the surface and then sprinkle a third (or whatever portion appropriate with the number of balls you have) of the greens onto it.
Roll it into a tube as before, coil it and then again, flatten and roll out. Some of the scallions would peep out to say hello. Don't panic. It is alright and part of the game. Just say a hello back to them.
Complete the rest of the dough in the same manner. You might want to cover the pancake with a clean cloth towel while you are working with the rest of the dough.
Heat up a pan with some oil. I didn't use much. However, you will get a uniform golden colour if you use a somewhat generous amount of oil.
Fry the pancakes till both sides turn a light brown.
It is important to flip them over frequently. Don't wait for one side to get done completely before flipping it. Otherwise the pancakes would turn a bit hard.
Cut them into quarters once they are done.
I served them with a Soy-Scallion-Ginger sauce. The recipe will be posted tomorrow.
Sending this to Julie's Flavours of Cuisines - Chinese Event hosted this month at her own space at Erivum Puliyum.
Also sending this to Miz Helen's Full Plate Thursday of 3-14-13.