Savoury Spring Onions 煎 葱 油 餅
These little onion pancakes are my husband’s favourite. He tends to eat these with hot and sour soup for some reason. Anyways these are a totally moreish treat, simple to make and perfect to make with kids on a Sunday afternoon.
The best thing about these is their crispy, flaky textures on the outside. Best served just on it`s own or compliment with a sweet chili dipping sauce. Soon you will find that you have to make more to satisfy your growing love for these savory pancakes.
Make: 10 pancakes
Prep Time: 10 minutes
Resting time: 15 minutes
Cooking Time: 2 minutes for each sides
230 grams plain flour
150 ml warm water
2 tablespoons vegetable oil
½ teaspoon salt
50 grams chopped spring onions
½ cup sesame seeds
Oil for shallow frying:
25 ml vegetable oil per 4 pancakes
• Sift flour on work top surface, make a hollow space in the centre of the flour. Add in salt, oil and water. Slowly knead the flour into a smooth dough. The dough needs to be covered and rested for 15 minutes.
• Flour work top surface and rolling pin. Divide the dough into 10 portions. Roll each portions into a thin sheet. Lightly dust the dough whilst rolling to prevent dough from sticking to either surface or rolling pin.
• Sprinkle chopped spring onions on top. Roll into a long, thin strip.
• Coil the strip into a round shape. Roll the coil with a rolling pin to resemble a pancake. Brush a little warm water on the surface of the pancakes and sprinkle sesame seeds on surface.
• Add oil to a heated pan, place 4 pancakes and fry on a medium/low heat for 2 minutes until the pan side down pan cakes turns golden brown. Flip over and fry for the other side for another 2 minutes until golden brown. Enjoy.