My brother Phil asked me to teach him to make green onion pancake. Here it is. This is a Chinese savory pastry eaten as snack or used as wraps for other dishes. I will be using this to wrap grilled duck for my Saturday dinner.
Step 1: Use about 1 cup flour and ½ cup water to make dough (use more or less water as necessary), and take your time to kneed it. Finely chop 3 stalks of green onion (finer than show in the picture), pat it dry with a paper towel. Cut or rip some dough, about the size of a lemon or lime (lightly bigger than a golf ball).
Step 2: Sprinkle some flour on your working surface and use a roller to roll out the dough as thinly as you can. Sprinkle some green onion, a pinch of salt, and a dap of olive oil on your dough.
Step 3: This part is very similar to making cinnamon roll. Carefully roll up the dough. Make sure not to include too much air bubble. You should have bulky tube of green onion dough as the result.
Step 4: Pinch to seal shut both end. Roll it in like in the picture. Try without ripping the dough, line the closing fold inwards so green onion don't fall out, but it's okay if you don't bother with it. Press the roll up dough down with the palm of your hand, and roll it out again.
You have a couple choices here. If you want layers and layers of deliciousness, you want to roll this out and repeat Step 3 and 4 two more times. If you are hungry, you can just roll it out gently to your desired thickness. I like my pancake slightly thick.
Heat a non-stick pan to medium-high heat. Put in a small amount of oil, just enough to coat the pan. Put your pancake in and cook it until it's golden brown. You can flip it as little or as frequently as you want.
The whole process is not very scientific. In fact, I had bunch of pancake that got stuck together overnight. I decided to cook them all together as one big thick pancake. It was amazingly delicious.