Green onion pancake made by boiling-water dough with some green onions (sesame seeds and salt) has flaky and crispy texture.

It’s a popular and traditional asian street snack.

Boiling-water dough, aka tangmian, is a traditional asian dough forming method. Adding hot boiling water to break the gluten of the dough, it has two distinguishing characters:

  1. the dough is super soft, easy to be operated and shaped.
  2. without strong gluten link, product is flaky and crispy, very suitable for deep frying and pan frying.

Simple ingredients, simple methods, and wonderful flavors.

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1. PANCAKE DOUGH

this recipe makes 6 pancake wrappers, each weighs about 80g.

item weight cups or spoons weight % to flour
plain flour 300 g 2 + 1/2 cups 100 %
boiling water 180 g 3/4 cup 60 % (~ 70 %)
oil 15 g 1 tbsp 5 %
salt 3 g 1/2 tsp 1 %
total ingredients weight 500 g
total ingredients ratio 166%
reference 1 cup = 240ml 1 tbsp = 15ml 1 tsp = 5ml

2. PANCAKE FILLINGS

item weight cups or spoons
green onion 100 g 5 stems
oil 27 g 2 tbsp
salt 1 g 1/4 tsp
sesame seeds 12 g 1 tbsp
reference 1 cup = 240ml 1 tbsp = 15ml, 1 tsp = 5ml

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DOUGH

  1. mix flour, water, oil, and salt into a large bowl
  2. since we have boiling water poured in, don’t put your hands into the bowl right away, use a spatula to give it a good stir
  3. when the dough is a bit cool down, it’s time to start a short kneading, and have it covered with a lid, let it rest for 20 to 30 minutes

FILLINGS

  1. when the dough is resting, we can prepare the green onion fillings
  2. mix green onions, oil, salt, and sesame seeds all together
  3. it can be used right away

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Here I’ll introduce 2 ways of shaping, one is flat-round shape, the other is bulk-round shape:

FLAT-ROUND SHAPE

  1. the first is simple and quick, similar to making cinnamon rolls
  2. flat the dough in a square rectangle shape
  3. spread the green onion filling, carefully roll it up
  4. divide it into 6 portions
  5. put them into a container and let it chill for 20 to 30 minutes, this step is optional,
  6. use your rolling pin and make it a 8-inch round flat dough. it gets a little bit messy but very worth it when it’s all done

BULK-ROUND SHAPE

the second is also easy, roll each dough separately and make it a spiral shape

PAN-FRIED

  1. with or without oil, put the flat dough directly into the pan
  2. let it cook for 4 minutes each side
  3. there we have, the green onion pancake

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