Often called Scallion Pancakes, this dim sum staple is a savoury unleavened flatbread that is both chewy and flaky.
- Total time 30 minutes
- Portion size 4 servings
In bowl, using fork, stir together flour, 1 tbsp of the oil and the salt. Stir in boiling water just until combined. Turn out onto lightly floured work surface; knead until smooth, about 1 minute. Divide in half; shape each into ball. Cover with damp towel to prevent drying out.
On lightly floured work surface, roll out 1 ball of dough into 9-inch circle; brush with 1⁄2 tsp of the oil. Roll up jelly-roll style into tight log; starting from 1 end of log, roll into spiral, pinching and tucking end underneath. Using palms of hands, flatten. Roll out into 8-inch circle; sprinkle with half of the green onions. Roll up again into tight log; repeat spiral shape. Using hands, flatten; roll out into 9-inch circle.
Repeat with remaining ball of dough.
In large cast-iron skillet, heat 1 tbsp of oil over medium heat; cook 1 pancake until browned, flipping halfway, 4 to 6 minutes. Repeat with remaining oil and pancake.
Cut each pancake into 6 to 8 triangles; serve immediately, with Soy Dipping Sauce, if desired.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 297 mg
- Protein 4 g
- Calories 226
- Total fat 12 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 26 g