Savoury Onion Pancakes 蔥油餅
I first learned to make the Chinese Savoury Onion Pancakes using this recipe at 克萊兒的點心小棧.
Translated from the Chinese recipe '蔥油餅' (originally from 中華穀類食品工業技術研究所, Taiwan, with additional comments by Tracy Poling) at 克萊兒的點心小棧, Canada.
Makes 4 pancakes.
[Ingredients]
Pancake Dough:
250g plain flour
100ml boiling (100°C) hot water
90ml (approx.) cold water *, adjust as necessary to get a soft dough
* The cold water may be substituted with 1 egg (lightly beaten) + about 30ml - 40ml cold water.
Filling:
3 - 4 stalks green onions (scallions), use green parts only
1 - 2 tablespoon(s) cooking oil, melted lard or melted ghee
1 tablespoon salt, or adjust to taste
sugar (original recipe use MSG)
sesame seeds (optional)
http://cafeoftheeast.blogspot.com/
[Preparation]
Pancake Dough:
1. Sift plain flour. Pour hot water into the flour and use a chopstick to stir until all the flour is moistened. Gradually add cold water and knead in until a very soft, smooth dough is formed, you may need more or less water.
2. Divide the dough into 4 equal portions. Round each into a ball and rest for about 1 hour, covered.
3. Grease the working bench and your hands with cooking oil. Take a ball of dough and press down to flatten, then press out slowly on the bench into a very thin dough layer of about 20cm x 25cm rough rectangle. The original recipe suggests not using rolling pin for this, as apparently the pancake will taste better if you do the stretching using your hand! Of course if you know how to throw and spin to stretch the dough into thin layer like the roti canai/prata man, that should work even better!
4. Rub the dough layer with about 1 teaspoon cooking oil, then rub about 1 teaspoon salt and a pinch of sugar over that, then sprinkle enough chopped green onion evenly over the surface. Make into a pancake as shown in the step-by-step images below. You may sprinkle a little sesame seeds on the surface of the pancake if you like. Repeat with the rest of the dough layers. Rest the pancake for about 30 - 40 minutes before pan-frying. At this stage also, the pancakes can be frozen if you make extra.
5. Heat a little oil in the frying pan, put the pancake in (how thin or thick the pancake is up to you), cover with lid and pan-fry until golden brown, turn over and pan-fry the other side. If you are pan-frying frozen pancake, no need to defrost – pan-fry straight out of the freezer, but sprinkle a little water over the pancake when pan-frying. Once the pancake are fried, you can pressed it lightly towards the centre to separate the layering inside the pancakes before serving.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Translated from the Chinese recipe '蔥油餅' (originally from 中華穀類食品工業技術研究所, Taiwan, with additional comments by Tracy Poling) at 克萊兒的點心小棧, Canada.
Makes 4 pancakes.
[Ingredients]
Pancake Dough:
250g plain flour
100ml boiling (100°C) hot water
90ml (approx.) cold water *, adjust as necessary to get a soft dough
* The cold water may be substituted with 1 egg (lightly beaten) + about 30ml - 40ml cold water.
Filling:
3 - 4 stalks green onions (scallions), use green parts only
1 - 2 tablespoon(s) cooking oil, melted lard or melted ghee
1 tablespoon salt, or adjust to taste
sugar (original recipe use MSG)
sesame seeds (optional)
http://cafeoftheeast.blogspot.com/
[Preparation]
Pancake Dough:
1. Sift plain flour. Pour hot water into the flour and use a chopstick to stir until all the flour is moistened. Gradually add cold water and knead in until a very soft, smooth dough is formed, you may need more or less water.
2. Divide the dough into 4 equal portions. Round each into a ball and rest for about 1 hour, covered.
3. Grease the working bench and your hands with cooking oil. Take a ball of dough and press down to flatten, then press out slowly on the bench into a very thin dough layer of about 20cm x 25cm rough rectangle. The original recipe suggests not using rolling pin for this, as apparently the pancake will taste better if you do the stretching using your hand! Of course if you know how to throw and spin to stretch the dough into thin layer like the roti canai/prata man, that should work even better!
4. Rub the dough layer with about 1 teaspoon cooking oil, then rub about 1 teaspoon salt and a pinch of sugar over that, then sprinkle enough chopped green onion evenly over the surface. Make into a pancake as shown in the step-by-step images below. You may sprinkle a little sesame seeds on the surface of the pancake if you like. Repeat with the rest of the dough layers. Rest the pancake for about 30 - 40 minutes before pan-frying. At this stage also, the pancakes can be frozen if you make extra.
5. Heat a little oil in the frying pan, put the pancake in (how thin or thick the pancake is up to you), cover with lid and pan-fry until golden brown, turn over and pan-fry the other side. If you are pan-frying frozen pancake, no need to defrost – pan-fry straight out of the freezer, but sprinkle a little water over the pancake when pan-frying. Once the pancake are fried, you can pressed it lightly towards the centre to separate the layering inside the pancakes before serving.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Asian Buns and Pancakes
posted by SeaDragon @ 29.10.05
7 Comments:
Hello Seadragon,
Your onion pancakes looks really yummy. Does it taste like the korean pancakes? Will you be posting a translated version of the chinese recipe? Thanks.
sharon,
No problems, I will try to translate the recipe soon :)
Eh, have never eaten Korean pancakes before :p ... Onion pancake has a similarity to roti canai/prata but with green onions inside...
yum..i love roti prata. Thank you so much for taking the time to translate the recipe. Looking forward to see more recipes from you. :)
sharon,
You're welcome!
Yum yum! I have been looking for this recipe for ages. Thanks it looked so good!
Hello,
How did you store the pancake in the fridge? I wrapped it with aluminium foil but I had great difficulties removing it from the foil, as it became very sticky, despite i applied one layer of oil.
Hi ceppie,
I wrapped them in cling film individually, had no problem removing them :)
Post a Comment
<< Home