Green Onion Pancakes

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Full disclosure, this recipe is a little more labor intensive than what I usually make. But trust me when I tell you that it is well worth the effort.

This is another recipe that comes from my the fabulous Cooking From The Farmers’ Market. We served these alongside a grilled salmon that was marinaded in soy sauce and dijon mustard, and with a side of grilled pineapple. The whole meal was amazing and I want to eat it all again right now!

As always, I will list the full recipe below, but I’m going to give it to you step-by-step with some terrible photos since there’s a bit more happening here than my usual mix stuff together in a bowl and toss on top of pasta.

You will need:

2 cups of flour
1 cup of boiling water
3 Tbsp of sesame oil
Coarse salt
1 1/4 cups of chopped green (spring) onion tops
Canola oil for frying

First thing first, sift your flour into a bowl (or just pour, what is with everyone always want you to sift things? I just dumped it in and everything worked out fine). Make a well in the flour for your boiling water to go and then pour the water in and stir. The dough will be stiff, but not dry. Knead the dough in the bowl until it forms a ball and then brush with some sesame oil. Turn the bowl over on top of the dough and leave it to cool for about 6 minutes.

Next, knead the dough lightly until it feels elastic and smooth to the touch. Brush on more sesame oil and then set it aside inside a plastic bag for 30-60 minutes. Go drink some wine and watch TV.

When you return, use your palms to roll the dough back and forth until you form a log about 10 inches long.

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Then cut your log into 6 equal pieces and form each piece into a ball.

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Roll out each ball (I used my hand to do this) into a very thin round about 7 inches across and brush with a good amount of sesame oil, sprinkle with salt and cover with chopped green onions.

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Roll into a cigar shape (so much rolling!) and then twist into a tight coil and brush the top with sesame oil. My coils were not super tight, but whatever, this recipe isn’t the boss of me. Also, I have no idea if this is what was actually meant by twist into a coil, but it’s the only thing that made sense to me when I was holding the cigar dough.

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Then, on a lightly oiled work surface, use a rolling pin to make a round about 5 inches across. The recipe advises you to try to avoid having the onions break through the dough, but that’s only because this recipe doesn’t realize that I’m not a freaking magician. There is absolutely no way to keep the onions from breaking through. If you can figure out a way to do that then you are clearly born from a demon seed and I don’t want you anywhere near me.

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Fill a large, shallow pan with canola oil up to a depth of 1 inch and heat on medium-high. When hot, cook 2-3 pancakes at a time, turning once, until golden brown. Takes about 3-5 minutes per side.

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Arrange on a platter, sprinkle with salt, cut the pancakes into quarters and serve immediately. We served ours with soy sauce and a little bit of the leftover salmon marinade.

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Everyone absolutely loved these and even though they take a bit of extra effort, I’m planning to make them again sometime soon.

~C.

Green Onion Pancakes

Ingredients

2 cups of flour
1 cup of boiling water
3 Tbsp of sesame oil
Coarse salt
1 1/4 cups of chopped green (spring) onion tops
Canola oil for frying

Preparation

Sift flour into bowl and make a well in the center. 

Pour boiling water into the well and using a wooden spoon, quickly work water into flour to form a stiff, but not dry, dough. 

Knead lightly in the bowl until a ball forms and then brush the dough with sesame oil and invert the bowl over the dough and let cool for about 6 minutes. 

Knead very lightly until smooth and elastic, brush again with sesame oil and place the dough in a plastic bag. Set aside for 30-60 minutes. 

Use your palms to roll the dough back and forth into a log about 10 inches long. 

Cut the log into 6 equal pieces and form each piece into a ball. 

Roll out each ball into a thin round about 7 inches in diameter and brush with sesame oil, sprinkle with salt and cover evenly with green onions. 

Roll the round into a cigar shape and then twist it into a tight coil and brush the top with more sesame oil. 

On a lightly oiled surface, flatten each coil with a rolling pin to make a round about 5 inches in diameter, trying your best to avoid having the onions break through the dough. 

Pour canola oil to depth of 1 inch in a large, shallow pan and heat over medium-high. When hot, cook 2-3 pancakes at a time, until golden brown, turning once. Should take about 3 minutes per side. 

Arrange on a platter, sprinkle with salt, cut into quarters and serve immediately. 

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