Green Onion Pancakes

Ingredients

• 228 grams flour (152g all purpose, 76g pastry)1
• 3/4 cup boiling water
• 1/4 cup cold water (or as needed)
• Vegetable oil
• 1 cup finely chopped green onions
• 1/2 cup flour
• 1 teaspoon sea salt
• 1/4 chicken fat (or any kind of animal fat, I use butter and it’s delicious!)
• 3 tbsp oil

Instructions

0. To make the dough, place the flour in a medium work bowl. Slowly pour in boiling water while stirring clockwise with a pair of chopsticks until large flakes have formed. Add cold water, 1 tablespoon at a time, keep stirring until there is little or no dry flour on the bottom of the bowl. Dust both hands with a thin layer of flour. Press and work the dough flakes together by hand to form a dough ball. The dough should slightly stick to the bowl when you lift it.
1. Turn the dough out onto a lightly floured board and knead it gently, adding a little extra flour as needed, until the dough is as soft as an earlobe.
2. Add a teaspoon of oil to a clean bowl and wipe with paper towel to coat the bowl with oil. Place the dough in the bowl and cover with plastic wrap or a damp towel. Let the dough rest for 20 to 30 minutes.
3. While the dough is resting, make a thin paste by mixing together in a small bowl the flour, salt, optional Sichuan peppercorns, chicken fat (lard or shortening), and oil. Set the green onions next to the paste.
4. (Alternative): I just melt the butter and brush some on the dough, adding salt and white pepper powder.
5. Divide the dough into 6 equal portions and roll each portion into a smooth ball. Working on 1 piece at a time, keeping the other portions covered so that they do not dry out. Use a Chinese rolling pin to roll the ball out into a strip, as thin as you can without tearing the dough, about 45-cm (18-inch) long. Smear one-sixth of the paste on top of the strip and sprinkle one-sixth of the green onions all the way down the strip (footnote 2).
6. Roll up the strip from one of the long sides to form a rope, and then pull this rope gently to form a strand 60-cm (24-inch) long. Coil the strand until you have a flat circle, like a cinnamon roll. Repeat with the rest of the dough and paste until you have 6 circles.
7. Roll this circle out into a 20-cm (8-inch) disk. Repeat with the rest of the strands until you have 6 disks.

Ingredients

• 228 grams flour (152g all purpose, 76g pastry)1
• 3/4 cup boiling water
• 1/4 cup cold water (or as needed)
• Vegetable oil
• 1 cup finely chopped green onions
• 1/2 cup flour
• 1 teaspoon sea salt
• 1/4 chicken fat (or any kind of animal fat, I use butter and it’s delicious!)
• 3 tbsp oil

Instructions

0. To make the dough, place the flour in a medium work bowl. Slowly pour in boiling water while stirring clockwise with a pair of chopsticks until large flakes have formed. Add cold water, 1 tablespoon at a time, keep stirring until there is little or no dry flour on the bottom of the bowl. Dust both hands with a thin layer of flour. Press and work the dough flakes together by hand to form a dough ball. The dough should slightly stick to the bowl when you lift it.
1. Turn the dough out onto a lightly floured board and knead it gently, adding a little extra flour as needed, until the dough is as soft as an earlobe.
2. Add a teaspoon of oil to a clean bowl and wipe with paper towel to coat the bowl with oil. Place the dough in the bowl and cover with plastic wrap or a damp towel. Let the dough rest for 20 to 30 minutes.
3. While the dough is resting, make a thin paste by mixing together in a small bowl the flour, salt, optional Sichuan peppercorns, chicken fat (lard or shortening), and oil. Set the green onions next to the paste.
4. (Alternative): I just melt the butter and brush some on the dough, adding salt and white pepper powder.
5. Divide the dough into 6 equal portions and roll each portion into a smooth ball. Working on 1 piece at a time, keeping the other portions covered so that they do not dry out. Use a Chinese rolling pin to roll the ball out into a strip, as thin as you can without tearing the dough, about 45-cm (18-inch) long. Smear one-sixth of the paste on top of the strip and sprinkle one-sixth of the green onions all the way down the strip (footnote 2).
6. Roll up the strip from one of the long sides to form a rope, and then pull this rope gently to form a strand 60-cm (24-inch) long. Coil the strand until you have a flat circle, like a cinnamon roll. Repeat with the rest of the dough and paste until you have 6 circles.
7. Roll this circle out into a 20-cm (8-inch) disk. Repeat with the rest of the strands until you have 6 disks.