Congyoubing (Green Onion Pancakes)

Makes: 4

Time: 1 hour

Suitable for Vegans

 

These are great for breakfast, as a snack or as a side dish. If you like, top the pancake with an egg and a dash of soy or feel free to add whatever you like. I've seen some with bacon on top and others that are filled with minced meat. If you have leftovers, wrap them in cling film and freeze them, you can then refry straight from frozen.

• 2 cups of flour

• A large bunch of spring onions

• 1/3 cup of vegetable oil

• 1/2 tsp salt 

• 1 cup of boiling water

Step 1: In a bowl, slowly mix the boiling water into the flour – be careful it's hot! Keep mixing it around until it's cool enough to handle with your hands. You want to really knead it until it becomes a nice smooth consistency. This may take 10 or so minutes. If it's a bit dry then just add a little more boiling water. Leave that and cover with some cling film for 30 mins.

 

Step 2: While the dough is setting, mix the vegetable oil with 1/2 tsp of salt. 

 

Step 3: Chop up your spring onions until you have a cups worth.

 

Step 4: Remove your dough from the bowl and knead it a little more before rolling it into a log, slice them up into 4 even pieces and roll out into a thin pancake.

 

Step 5: Using a brush (or spoon) place a tablespoon oil and salt mixture onto the circle dough like you would sauce on pizza. Spread a small handful of spring onions on top.

 

Step 6:  Roll the pancake up and then roll into a shell shape. Press down with your palm and roll out again into a thin pancake.

 

Step 7: Heat up a pan with a little of oil and and fry them up until they're golden on both sides.

 

 

 

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