Directly translated, 蔥油餅 means spring onion / green onion / scallion oil pancake and it is a fantastic side starch to add to a dish or to eat as an appetiser. In Taiwan and China, it’s as “common” there as you would find slap chips in Cape Town.
The method for making these spring onion pancakes is very similar to puff pastry because what makes it special, is the layers of flakey and crispy dough that forms the body.
- • 3 ½ Cs of cake flour
- • 1 ¼ Cs of room temperature water
- • 3 spring onions, finely chopped
- • ¼ C canola/sunflower oil
- • Oil to fry with
- • Salt to taste
- Make ball of dough with ½ C flour and a little hot water, then add the rest of flour and room temp water. (Keep back ½ C flour for step 3)
- Leave for half an hour wrapped in cling film
- In a small bowl, mix oil with ½ C of flour
- Break the dough into pieces the size of golf balls
- Roll a ball of dough out flat (step 1)
- Baste a Tbsp of the oil and flour mixture on top and sprinkle over 1 Tbsp of spring onion and a pinch of salt (step 2)
- Fold two sides in, one on top of the other with the basted side on the inside (step 3)
- Roll it out. (Similar to the process of making puff pastry) (step 4)
- Repeat steps 2 and 3 two more times
- Fry it on a low-heated pan, until it becomes golden and
- Cut into blocks or slices to serve
Serve with soya sauce and a bit of garlic and chillies mixed into it.