Spring Onion Pancakes- Junie Huang

By CheeseDiva

Northern Chinese - centers around flour items
Southern Chinese - " " rice

Ingredients

• 40 g spring onion - chopped
• 30 g scallion - chopped
• 160 g flour
• 15 g oil - hot peanut?
• Pinch of salt

Preparation

Step 1

Mix flour with water.
Pour hot oil over chopped spring onions. Drain away oil and set it aside for later use.
Knead dough for 20 minutes before flattening it.
Spread out into a big sheet.
Smear spring onion dough oil on dough sheet.
Sprinkle scallion over oiled dough.
Gently score the dough sheet for folding into 9 equal parts, making sure the dough does not break.
There are now 3 columns:left, middle, and right with 3 rows each. Working on the right column, fold the top square to the middle square below it. Next, fold up the bottom square to meet the middle square.
The right column is now a stacked layer of dough. Flip this stack over to the center of the dough.
For the middle column, first fold the bottom square over the stacked layer of dough. Next fold down the top square.
Flip the stacked layer of dough to the left. Fold the bottom and top squares over the stack.
Once done, gently flip over the stacked dough and pat it evenly.
Flatten the stacked dough into a pancake.
Heat oil to pan fry the pancake.
Turn over the pancake when one side is done. Repeat for other side.
When both sides are golden brown, remove from pan and cut into 4 pieces.