Spring onion pancakes are one of the namely common and popular snacks that one can find around Taiwan night markets. Not just in taiwan, i understand that these pancakes all also very popular in China. These savoury pancakes make great snacks, they are of course obviously filled with spring or green onions, it is crispy outside and soft on the inside and a little chewy too. I have not tasted the real ones from Taiwan but to me, i would like them to be a little salty which i find it nice. One word of caution is that you may need to use a bit of oil to brush both sides of the pancakes during the cooking process to achieve that kind of crispiness, i find.
I did not put the exact amount of salt listed in the recipe, i took a pinch or two and sprinkle all over the dough . Roll them as thin as you can, reason being to cook them faster and also the results will be crispier. This recipe makes 4 small pancakes, if for any reason you cant finish them all at once, just keep in the fridge and reheat it in the oven for a few minutes.
Recipe ( with reference fr here )
makes 4 pieces
1 cup/ 125gm plain flour
1/4 cup boiling water
40-50ml water ( you may not need to use all )
3/4 cup of chopped spring onions
some salt for sprinkling the dough
oil for frying
make a well in the center of the flour and pour in the boiling water and use a chopstick to stir . You will find lumps of soft dough. It is okay. Then add in the water slowly and using your hands, mix the flour with the water to form a dough. You may not need to pour in all the water. When a dough is formed, you can stop adding water. Knead the dough for around 10 mins till the dough is soft. Let it sit for 15 mins.
Lightly knead the dough again and divide the dough into 4 pieces. On a lightly dusted surface, roll each dough into round and thin.maybe around thickness about 2mm. Brush some oil onto the dough, spinkle some salt and chopped spring onions all over and roll them into up. Pull and stretch the dough and from one end, curl them up to the other end. Roll the dough flat again and as thin as possible. It's okay if bit of the dough breaks. Heat up some oil in the frying pan and on medium high heat, fry the pancake till it's lightly brown on one side. Brush some oil on the pancake top and flip over again for more crispiness. Continue flipping over the pancake till it is fully cooked. Using a spatula, press the pancake flat and fry till golden and you may also use a pair of chopsticks to scrunch the pancake towards the end of cooking. Repeat the steps for the rest of the remaining dough.
I am submitting this post to Asian Food Fest ( Taiwan ) Aug 2014 hosted by Alan of Travelling Foodies
And also linking this post to Little Thumbs Up event organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Diana of Domestic Goddess Wannabe.