These flaky, savory, and salty treats are common Chinese snacks. The method of preparing these creates the layers of flakiness in each bite but be careful not to overwork the dough. Overfolding can easily mash all of the layers together into one. This is a perfect snack for those who love green onions and crunching on savory bites. The recipe should yield four 8" pancakes. Serve hot with sea salt for the best experience!
- 2 cup all-purpose flour
- 1 cup boiling water
- 1/4 cup sesame seed oil
- 2 cups green onions, chopped
- 1/4 cup vegetable oil, to fry
- sea salt
- Slowly add boiling water to a bowl of flour. Stir until a dough forms.
- Knead into a ball and cover bowl with a damp towel. Rest for > 30 minutes at room temp.
- Chop green onions.
- After it has rested, divide dough into four and flatten into 8" rounds.
- Brush sesame oil on top and jelly-roll (roll the dough, circle around itself and tuck tail under).
- Re-flatten the dough. Brush on more sesame oil and add green onions. Jelly-roll again and flatten.
- Heat up a large skillet with oil. Once shimmery, slide a pancake into the skillet and cook until golden brown on both sides.
- Top with fresh green onions and sea salt. Slice and serve.
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