FM back in the kitchen: Chinese Green Onion Pancakes

After getting out of the hospital a few weeks ago after the littlest Fuji was born and I was starting to get around the house a bit more, I had a sudden craving for these pancakes. So as my first act of cookery I pulled out a frying pan and the necessary ingredients and got to work.
Green onion pancakes, or con you bing (tson yo bing), are not like our American pancakes (or French crepes) made with a batter. These are actually made with a dough. They’re a savory non-leavened Chinese flatbread that is crispy on the outside and chewy on the inside. You can make them ahead of time and wrap them carefully in saran wrap and either refrigerate or freeze them. Then, when you’re ready to eat, thaw them and fry them up as per the directions. I still like to make them fresh though because the crust is a bit crispier than if they’ve been refrigerated or frozen first. The pancakes are best served right away (after cooling slightly on some paper towels) because the crust becomes softer the longer they sit. You can serve them as an appetizer, or as a side to a main dish (they are really good eaten with a soup, like hot and sour soup).

K.E.’s Green Onion Pancakes
Makes 6 pancakes

3 cups flour

1 cup boiling water

1/3 cup cold water

3 tablespoons vegetable oil (or sesame oil….yum!)

3 tablespoons thinly sliced green onion

3 teaspoons salt

1 1/8 cup vegetable oil for frying the pancakes (I’ve found that I can get away with using less in a non-stick skillet and they still turn out just as good…you’ll have to experiment with the particular pan that you’re using)

1. Place flour in a medium-size bowl, add boiling water, mix well, and set aside to cool.

2. After 3 minutes add cold water and knead dough until smooth.

3. Cover and let the dough rest for a while (I let it sit for about 20 minutes).

4. Remove dough to floured board, divide into 6 even pieces, knead and roll into 10-inch rounds. Brush 1/2 tablespoon oil on dough, sprinkle with 1/2 teaspoon salt and 1/2 tablespoon green onion.

5. Roll up the round like you are making a jelly roll and tightly pinch the ends closed.

6. Now form into a round snail shape, tucking the final end into the center of the bun. Then press down and roll the bun out until 1/4-inch thick. (If you want to refrigerate or freeze them for later, this is where you stop and wrap up the pancakes individually in saran wrap.)

7. Heat 2 tablespoons oil in a skillet and fry the pancake for 2 minutes. Flip the pancake over and drizzle 1 tablespoon of oil down the side of the pan. Continue frying until the pancake is a crispy golden brown. Jiggle the pan often while frying to make the pancake flaky.

8. Cut into wedges and serve warm. I like to spread a bit of Chinese chili sauce on mine and sometimes top one with a fried egg!

Coming Tomorrow: February’s Daring Bakers Challenge