This recipe is a little time consuming, but definitely worth the effort!
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup water
8 green onions sliced crosswise thinly (You should end up with about 1/2 cup.)
2 tablespoons oil
Additional vegetable oil for frying
- Sift the flour into a large mixing bowl; add the salt and stir to combine.
- Boil the water and slowly add to the flour mixture and knead the dough by hand until the dough is smooth and no longer sticky. This takes about 10 minutes. If more water is needed, add more a little at a time; it’s always better to err on the side of adding too little as you can always add more. The ame is true of the flour as well.
- Form the dough into a ball, cover with a damp kitchen towel, and let it rest for about 30 minutes.
- Divide the dough into 8 pieces of equal size; roll each piece into a smooth ball.
- Working with one dough ball at a time, while keeping the rest covered with a kitchen towel, roll the dough into a thin disc with a rolling pin. Dust the work surface with additional all-purpose flour as needed.
- Brush the surface of the disc with the vegetable oil and cover with green onions.
- Roll the dough into a pretty tight cylinder.
- Coil up your dough into a snail, tucking and pinching in the “tail.”
- Dust the rolling pin with additional all-purpose flour and roll the snail out again into a thin disc, measuring about 6 inches in diameter. Repeat the process with the remaining dough balls.
- Add about 1/4 inch of vegetable oil into a skillet over medium-high heat. Shallow-fry each side of the pancake until it’s golden brown, about one minute. Flip and fry the other side. Add more oil, repeat the same frying process for the remaining pancakes.
- Serve the pancakes immediately.