Let start making dough for the pancake. Add warm water to all purpose flour /maida to form a smooth dough and set aside for about 20 minutes.
While dough is resting make dipping sauce by combining soy sauce, minced ginger, Worcestershire sauce,rice wine vinegar, brown sugar, chili flakes, and scallions/ green onion and set aside. You can make ahead this sauce .
When the dough is ready divide into two equal pieces. Each piece spread as thin as 1/6th inch circle in well floured kitchen table. Then brush the circle with oil and sprinkle salt and green onions.
Then gradually starts rolling the dough with green onion from one end to other end. seem the sides. Cut the tube into 2-3 inch pieces, about 11 pieces from one half of the dough. Then press and roll each small cut pieces into thin disc.
When you finish making disc, heat oil in the pan and start frying them in medium heat.Until both sides become crisp with brown spots.
Enjoy with dipping sauce.
I think these are best at when you serve it warm. Next day they lose their little charm, but are still delicious. I made them a few times, and our love for it has increased every time after having a bite. So feel free to use up your scallions/ green onions in refrigerator by converting them into these pancakes. You won’t be disappointed with the outcome.
After some bite
Chinese Scallion/Green Onion Pancakes withGinger-Soy Dipping Sauce
- For Pancake
- 2 cup All purpose flour/Maida
- 1 cup Green Onion chopped green parts only , about 5 no
- 3/4 cup + 1 tablespoon Warm Water
- 1/2 teaspoon Salt
- 3/4 -1 cup Oil I used Peanut oil
- For Ginger-Soy Dipping Sauce
- 1 teaspoon Grated ginger
- 3/4 tablespoonScallions/ Green onion
- 3/4 teaspoon Brown Sugar
- 1/4 teaspoon Chili flakes
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Soy Sauce
- 1/4 cup Rice Wine Vinegar
- In a medium bowl add flour, 1/4 tsp salt and gradually add warm water ( tablespoon or so) and mix until it dough pulls away from the sides.Alternatively you can do it in food processor.
- Knead the dough for about 15 minutes and make it smooth and cover with damp kitchen towel and set aside for about 20 minutes.
- While dough is resting make the dipping sauce, combine all the ingredients for sauce in a bowl and mix well and set aside. You can make the sauce one ahead too.
- After 20 minutes in well floured table divide the dough into two equal sized balls. while you are working with one ball of dough make sure to cover the other dough to prevent from sticking.
- Roll the dough into a thin circle for about ⅙ inch thickness. Brush the dough with a teaspoon of oil ( you can skip this step if you want) . Sprinkle salt evenly all of the pancake.
- Sprinkle ½ cup green onion/scallions all over the pancake. Roll the pancake from one end like rug and seem the ends.
- Cut the rolled pancakes into 11 two to three inch pieces. Then spread each pieces into small 5 inch disc. Dust with flour if you find they are sticking to the rolling pen.
- Alternatively you make a disc of 5 inch and then spread green onion and salt on it and then roll it into a circle and sprad once again.
- Heat 3 tablespoon of oil in a skillet to medium heat, and add 4 pancake cook for about 2 minutes on one side or when they started getting brown spots flip the other side and cook for about another two minutes. Make sure to continuously press the dough for uniform cooking.
- Continue to fry the pancake until you finish the entire dough. Add oil if needed.
- Remove from the heat and cut into wedges ( I didn't do that part) enjoy with dipping sauce.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.