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Onion Pancakes with Five Spices

Addictive onion pancake

By whisksandchopsticks, member

Posted: April 25th, 2012

Crunchy, chewy, fragrant, addictive onion pancake

more about:

To Make Dough:
4 cups All-purpose flour
13 ounces lukewarm water (around 90 degree F)
1/4 teaspoon salt
1/4 teaspoon baking powder

To Make Green Onion Pancakes:
1 bunch green onions, washed, dried, thinly sliced cross-wise
cooking oil to coat dough and to cook
five spices powder (optional)

In a big mixing bowl, add the flour, salt, and baking powder and whisk several times to combine all dry ingredients. Add in 13 oz of lukewarm water to the dry ingredients. If flour is not able to form a dough, add a little more lukewarm water to help mix in all the dry ingredients to slightly wet dough.

Knead the dough in the mixing bowl for 2-3 minutes until dough becomes smooth and pulls away from the edge of the bowl. If dough is still a little sticky, sprinkle little flour to the side of the inner bowl and continue to knead until it comes together into a smooth ball. Cover the bowl with plastic wrap and let dough rest for at least 30 minutes or over night.

Divide the prepared dough equally into 3 smaller dough. Cover 2 of the dough until you use them.

On a lightly floured surface, take one dough and roll it out into rectangle shape until edge is about .5 cm thin. Sprinkle about 1/2 teaspoon salt and 1/8 teaspoon of five spices, and 1 teaspoon cooking oil. Using hand spread all 3 seasonings evenly across the dough. Add a handful of green onions to the seasoned dough and again spread the green onions evenly.

From the edge closest to you, start rolling and tucking the longest side of dough into a roll. Once it is rolled, lightly dust your hands and the surface with flour if necessary before rolling and stretching the rolled dough several times so it becomes a smooth roll. Then divide the roll into four or five 12cm pieces.

To form a pancake disk – take one 12cm piece, twist and press the dough 3 to 5 times together so it will make spiral and layer effects. Do the same with the rest of the pieces. Cover and let rest for 5 minutes before using.On a floured surface, use a rolling-pin to roll out a seasoned dough into a 5 to 6 inch round pancake.

Over a medium-low heat, leave an iron skillet to heat up until it is hot. Add 1 to 2 teaspoons of cooking oil to the hot skillet, and then add the pancake dough to the skillet. Cover and let cook for 2-3 minutes on one side, then flip it over and repeat until both sides are golden brown (not burnt).

Cut into wedges and serve hot.



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