I made these the other day to go with our Shanghainese pan fried pork buns but just hadn’t gotten around to posting about it. I guess these are usually a breakfast food but they’re pretty quick and easy to make for any time of day. If you’ve never had these before, they’re not at all the consistency of a regular pancake. Rather they should be quite light and flaky, and obviously savoury rather than sweet!
~ 7 stalks of green onion (just the green parts) / 1 and 1/4 cups all-purpose flour / 1/2 cup boiling hot water / ~ 1 tsp salt / ~ 1/2 tsp sesame oil / canola oil / chinkiang (black rice) vinegar (for dipping)
The dough could not be any easier. Just combine the flour, water and salt and knead until smooth. Set aside for maybe 20 minutes or so (at least this is what all the recipes I looked at said to do but I’m not really sure why since it doesn’t need to rise or anything…). How to actually form the pancakes ranged from recipe to recipe but this is what I did. Roll the dough out into kind of a rectangle shape, about a couple centimetres thick. Very lightly brush the top of the dough with the sesame oil and and maybe about 1/2 tsp of the canola oil. Snip up the green onions and scatter all over top. Now tightly roll the dough up cigarette-style so that it forms a thin log. Slice the log into 4 equal pieces and roll each one up into a little snail shape. Now roll out each piece into a disk and now you just have to fry them up!
Heat up a couple glugs of canola oil in a frying pan over medium to medium high heat and fry the pancakes for a couple minutes on each side or until they’ve browned up a bit. Drain on some paper towel, cut into wedges, and serve with chinkiang vinegar for dipping. Yum!