Green Onion Pancakes (Edmonton-Style)

A recipe for the unique, donut-style version of Chinese Green Onion Pancakes

Course Appetizer, Side Dish

Cuisine Chinese

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 299kcal

Combine the flour, salt, baking powder and hot water together in a large bowl. Mix with a pair of wooden chopsticks.
Gradually add in the room temperature water until a dough is formed. (You may or may not need all of the water).
Knead the dough for a few minutes until it becomes slightly smooth. Cover with a cloth or plastic wrap and leave for 15 minutes.
Divide the rested dough into 3 or 4 equal pieces (depending on how large you want them). Roll each portion into a long rectangle about 2" in width and 8" in length.
Brush on ¼ tablespoon of sesame oil on the dough and sprinkle the green onions on. (Sprinkle with additional flaked sea salt if you wish).
Fold the dough in half lengthwise to close.
Roll out the dough width-wise until it's about 2" again. Brush with sesame oil.
Fold the dough over in half lengthwise to close and tuck in the 2 ends together to seal.
Heat a griddle or pan over medium-high heat. Add about 1 tablespoon of oil to the pan.
Place the green onion pancake onto the griddle/pan and cook until crisp, about 2-3 minutes per side.
Sprinkle on additional flaked sea salt, cut into quarters and serve immediately.
Serve with chili garlic sauce or chili oil.

Uncooked green onion pancakes can be frozen in between layers of parchment paper and stored in a freezer-safe container or bag.