Green Onion Pancake

Courtesy of Frank Lew

1 ½ cup flour
¼ cup water
1 Tbsp. shortening or lard
Pinch salt
4 Green onions, sliced

Additional flour
Oil for frying

 

Mix flour and water and mix until flour pulls away from the bowl. Continue mixing until dough is smooth. Separate dough in two.

Roll ½ into a 10˝ disc. Spread shortening or lard on pancake. Sprinkle with salt and cover with green onions.

Roll up like a jelly roll (into a cigar shape). Flatten ends and twist. Roll into a snail shape and tuck outer end underneath. Flatten and roll out into a 10˝ disc.

Heat oil in cast iron skillet on medium. Fry 3 minutes on each side. Cover with lid for softer, chewier pancake or leave lid off for a crispier pancake.

 

NOTES: The pinch of salt tasted uneven. It may work better to add 1 tsp salt into the flour. Load up with green onions for a more savory flavor.

May also try brushing sesame oil (instead of shortening), twisting and rolling out again before adding green onions.

 

You can freeze to keep.