Green onion flatbreads
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 8 flatbreads
Complexity: easily
Quantity: 8 flatbreads
Nutritional value per serving:
Calories 312, total fat 16 G., saturated fats 1 G., proteins 6 G., carbohydrates 35 G., fiber 1 G., cholesterol 0 mg, sodium 693 mg, sugar 5 G.
Calories 312, total fat 16 G., saturated fats 1 G., proteins 6 G., carbohydrates 35 G., fiber 1 G., cholesterol 0 mg, sodium 693 mg, sugar 5 G.
Crispy Chinese-style green onion pancakes are an easy appetizer perfect for any occasion. They're made with a simple flour and water dough, mixed with chopped green onions. Pan-fry them and serve sliced with a quick Asian dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dip sauce
- 1 tbsp. rice vinegar
- 3/4 cup light soy sauce
- 3.5 tbsp. sugar
- 1 tbsp dark sesame oil
Green onion flatbreads
- 3 cups of premium flour + extra for work
- 1 and 1/3 cups boiling water
- 4 tsp. dark sesame oil
- 8 green onions, chopped
- 0.5 cup + 1 tablespoon vegetable oil
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Recipes with similar ingredients: premium flour, rice vinegar, sesame oil, soy sauce, green onions
Cooking the dish according to the recipe:
- Combine vinegar, soy sauce, sugar, and sesame oil in a small bowl until sugar dissolves; set aside.
- Make green onion flatbreads:
Place the flour in a large bowl, then add the boiling water and use a wooden spoon to knead the dough until it forms a ball. Turn the dough out onto a lightly floured work surface and knead until smooth, elastic, and no longer sticky, 4-6 minutes. Transfer the dough to a large bowl, cover, and let rest for 30 minutes. - Preheat oven to 120°C.
- Divide the dough into 8 pieces, then on a lightly floured work surface, roll each piece into a thin circle 8 inches in diameter. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 tablespoon of green onion; sprinkle with 1/8 teaspoon of salt. Roll each circle of dough into a tube; then roll each tube into a snail, tucking the ends under. Lightly flour the work surface and roll each snail into a 7.5-inch diameter circle, 1/4 inch thick.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 tortilla and fry until golden brown, 2-3 minutes per side. Transfer to a baking sheet and keep in a warm oven. Repeat with the remaining tortillas, adding an additional 1 tablespoon of vegetable oil to the skillet at a time if the tortillas are browning too quickly. Cut the tortillas into wedges. Serve with dipping sauce.
Author of the recipe - Wilson Toon is a cookbook author.
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