Fried Spring Onion Pancake
Crispy, flaky, and bursting with the savory aroma of fresh spring onions, these Fried Spring Onion Pancakes are the perfect fusion of simplicity and irresistible flavor. Made with a soft, homemade dough prepared from basic pantry staples, these iconic Chinese street food pancakes are elevated by the addition of fragrant sesame oil and finely chopped spring onions layered into each delicate spiral. The dough is hand-rolled, coiled, and pan-fried to golden perfection, creating a beautiful balance of tender and crunchy textures with every bite. Easy to make and ready in under an hour, they’re ideal as an appetizer, snack, or comforting side dish. Serve them fresh off the skillet, sliced into wedges, and watch them disappear! Perfect for those seeking homemade, authentic flavors with a touch of artistry in the kitchen.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 160 milliliters Boiling water
- 20 milliliters Cold water
- 1 teaspoon Salt
- 2 tablespoons Sesame oil
- 100 grams Spring onions (finely chopped)
- 4 tablespoons Cooking oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually pour in the boiling water, stirring constantly with a wooden spoon until the mixture forms a crumbly texture.
Add the cold water and knead the dough in the bowl until it comes together into a smooth, soft ball. If the dough is sticky, sprinkle a tiny amount of flour as needed.
Cover the dough with a damp towel and let it rest for 30 minutes.
After resting, divide the dough into 4 equal portions. Work with one piece at a time and keep the remaining dough covered to prevent it from drying out.
On a floured surface, roll out one dough portion into a thin circle, about 25 cm in diameter.
Brush the surface of the dough with sesame oil and sprinkle a generous layer of chopped spring onions evenly over it.
Roll the dough into a tight log, then coil the log into a round spiral. Flatten the spiral with your hands, then roll it out gently with a rolling pin into a pancake approximately 15 cm in diameter.
Repeat the process with the remaining dough portions.
Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat. Place one pancake into the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer the cooked pancake to a plate lined with paper towels to drain excess oil. Repeat with the remaining pancakes, adding more oil to the skillet as necessary.
Cut the pancakes into wedges and serve warm as a snack or side dish.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 2.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
