This recipe also goes by the name of "spring onion crepes", "lotus pad pancakes", or "scallion pancakes". They are pancakes because of their shape and size, although mine tend to come out quite square and oblong in shape.
1 1/2 c. unbleached white flour
3 oz. boiling water
up to 1/4 c. cold water
2 stalks green onions, finely minced or sliced
2 tbsp. olive oil
1. In a bowl, combine flour and 3 oz. of boiling water. Let cool 5 minutes. Add 1/8 c. cold water. Mix until just combined.
2. Turn flour mixture out onto a floured board. Knead gently until the dough sticks together. Roll into a log and cut into equal portions, about 8 pieces.
3. In a small bowl, combine green onion and olive oil. This is the "filling" of the pancake.
4. Roll out a piece and place about a 1/2 tsp. of green onion in the center. Fold in half and then in half again. Set aside on a plate until all the flour sections have green onion folded in them.
5. Now for the layering. Take one of the double folded pieces and roll it out (with a rolling pin). Spread a thin layer of oil on its surface and fold it in half and in half again. Roll it out a second time. It should be no more than 1/4" thick. Set aside for frying.
6. Repeat with the remaining pieces of flour. Take care that you do not overwork the dough or the end result will not be a soft pancake.
7. Heat a skillet on medium. If you use a cast-iron pan, you shouldn't need to add any oil to the pan. Air bubbles are likely to form. The pancake needs to be lightly browned on both sides. Restaurant quality green onion pancakes have several layers and are extremely tasty because lard is used. For this recipe I have substituted olive oil for lard.
This recipe comes from a book on Chinese appetizers. When I find the book, I'll upate this post with its details.
