When I was doing research for our Chinese cooking around the world adventure, Belle suggested "onion pancakes." I envisioned a sort of onion latke when I read her email. But after doing some reading, I realized it was, in fact, a flaky dough disc studded with scallions. That was much more palatable since we aren't huge onion fans in this household. I started with this recipe. And it was perfect timing since I just picked up our High Ground CSA box that had some gorgeous spring onions.
- 2 C all-purpose flour, plus extra for dusting work surface
- 1 C boiling water
- Up to 1/4 C toasted sesame seed oil
- 2 C thinly sliced spring onions
Place flour in large mixing bowl and slowly add in the boiling water until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Place in a bowl, cover with a damp towel, and allow to rest for 30 minutes at room temperature.
Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into, roughly, an 8-inch disk. Paint a very thin layer of sesame oil over the top and roll into a jelly roll; twist roll into a tight spiral, tucking the end underneath; flatten gently, then re-roll into an 8-inch disk.
Paint with another layer of sesame oil, sprinkle with 1/2 C spring onions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat with remaining pancakes.
Heat oil in a large flat-bottomed pan over medium-high heat until shimmering and carefully slide the pancake into the hot oil. Cook until the first side is an even, golden brown, about 2 minutes. Flip carefully with a spatula taking care not to splash the oil and continue to cook, shaking pan gently, until second side is an even, golden brown, about 2 minutes longer. Drain on a paper towel-lined plate.
Season with salt, cut into 6 wedges. Repeat with remaining pancakes.
D-, the kitchen elf, was so proud of his onion pancakes. Thanks, Belle, for the suggestion. These were delicious. We served them with a spicy ginger dipping sauce from The Ginger People.
Post a Comment