Green onion pancakes are a staple in our lives – perfect as a side for any dinner and, if you throw an egg on it, it’s a delicious breakfast as well. This is also a dish that everyone on my mom’s side of the family makes in a different way. Despite the different methods, it’s unanimous that nai nai’s pancakes reign supreme. Below, her recipe and instructions (with help from mom):
Green Onion Pancakes
Serving Size: 4 pancakes
- 2.5 cups flour
- 1 cup hot water
- 1 tsp sesame oil
- ½ teaspoon salt
- ½ cup green onions, chopped
- Mix flour and hot water to form a soft dough. Shape into a ball and cover with a damp cloth for 30 minutes – 1 hour
- On a floured surface, roll out the dough into a large circle
- Drizzle sesame oil over the dough and spread evenly to cover the dough. Sprinkle salt on the sesame oil, then the green onions.
- Roll the dough up into a long rolled strand. Cut the strand into quarters. You should now be able to see the spirals of green onions where you made your cuts.
- Pinch and seal the ends so that the spirals and green onions are not showing.
- Lightly shape into balls and cover with damp cloth to rest for another 30 minutes.
- On a floured surface, roll out the four dough balls into a flat pancake shape. You now have your pancakes! You can pan fry them immediately in a skillet or freeze them for later.