Green Onion Pancakes. This is a must-have at any dim-sum restaurant. When I’d rather sleep in on the weekend, than wake up early to grab dim-sum at a bustling chinese restaurant, I will make this recipe in the comfort of my own home at whenever time I want (a great afternoon/midnight snack too!). The recipe doesn’t call for a lot of ingredients but just make sure to have a rolling pin or you’ll be like me trying to roll dough with a coffee tumbler. This is also perfect for vegetarians if you remove the chicken bouillon powder.
I hope you guys enjoy this recipe! If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured. If you’re not on Instagram, please share it with your family and friends.
Disclaimer: I am not sponsored by any companies listed in this post.
GREEN ONION PANCAKES RECIPE
SERVES 4 | PREP TIME: 40 MINUTES | COOK TIME: 10 MINUTES
Recipe Adapted from Rasa Malaysia
- 1 1/2 cups of all-purpose flour
- 1 1/2 teaspoons of salt
- 1/2 teaspoon of chicken bouillon powder (non-MSG)
- 1/2 cup of hot boiling water
- 1/2 cup of green onions finely chopped
- 2 tablespoons of vegetable oil
- Extra flour for dusting onto your workspace
- Extra oil for panfrying
- Sift the all-purpose flour, salt, and bouillon powder (remove for a vegetarian recipe) in a large bowl and mix well.
- Slowly and carefully add your hot boiling water to the large bowl with the dry ingredients. Start to mix and knead the dough. Knead until it becomes soft and not sticky anymore. Careful not to over knead it or dough can turn tough/dry. Recommended kneading time: 10 minutes. Only if dough becomes too dry, add a 1 teaspoon of water at a time and knead the dough. If the dough is too wet, dust a bit of flour over.
- Place dough back into bowl and lay a warm damp cloth over the top of the bowl. Allow dough to rest for about 30 minutes.
- After the dough has rested, mix in your finely chopped green onions until they dispersed throughout the dough evenly but careful not to over knead.
- With your dough, slice into four quarters as you will be working with one quarter at a time.
- Take 1 quarter of the dough, roll it out into a cylinder.
- Curl the cylinder-shape dough up so that it resembles a cinnamon bun. We are doing this to disperse the green onions more. Once you have that shape lie it flat on a floured surface.
- Flatten the “cinnamon” bun-like dough with a rolling pin so that it’s 0.5 to 1 centimeter flat.
- Brush vegetable oil over your pancake to lightly coat it.
- Now time to fry! Heat 1 tbsp of vegetable over medium heat on a frying pan. Add your pancake and fry on both sides for about 1-2 minutes each until golden brown.