Taiwanese spring onion pancake
This is a great side dish that is traditionally served at breakfast in Taiwan. It is a savoury pancake and the mixed flavours & textures make it a delight to eat. It can also be used to wrap a chinese cruller (yo tiao) and eaten as a roll.
Preparation time: 1 ½ hours
Cooking time: 15 min
Ingredients:
- 2 cups plain flour
- 1 cup warm water
- 1 teaspoon salt
- 6 sprigs spring onion
Directions
1. Pour the flour and salt into a bowl and combine. Make a well.
2. Pour water and slowly combine with your hands.
3. Knead the mixture well until a dough ball forms.
4. Set aside for 1 hour. Place a wet cloth over to stop it from drying.
5. Finely slice the spring onion into small pieces.
6. Lightly flour a flat surface and transfer the dough.
7. Using a rolling pin, start rolling the dough into a flat circle (roughly 2cm thick) and sprinkle half the spring onion.
8. Fold the dough over twice and form into a ball. Roll the dough once again and add the remainder spring onion.
9. Fold the dough over twice, form into a cylinder shape and break into 6 even sections. Shape each section into a ball. Roll each into a flat circle, roughly 1cm thick.
10. In a heated pan with a dash of oil, add the pancakes one by one.
11. Fry for 5 minutes until lightly brown on each side.
12. Serve with soy sauce for dipping.
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