These green onion pancakes is a Chinese savoury flatbread. The dough is made with only flour and warm water. Dough is rolled out thinly, brush a thin layer of oil, then scatter with some finely chopped spring onions and some salt. Roll up like a swiss roll, then roll into a spiral, then rolled out to flatten into a round disc. They are then pan-fried in a little oil on both sides until golden brown. Cut into slices to serve. The slices are eaten dipped in the very tasty Soy-Ginger Dipping Sauce.
To make the dipping sauce, combine soy sauce, rice vinegar, chopped green onions, finely chopped garlic, chopped fresh cilantro and minced fresh ginger.
They are perfect for tea-time, or an afternoon lunch and even for breakfast. Do not skip the Soy-Ginger Dipping Sauce, they go perfectly well together.
Or from the book Chinese Soul Food by Hsiao-Ching Chou, page 90
As for me, I'll be making this again when the spring onions in my garden pot are ready for harvest, which will be quite soon! And I would love to try with fresh coriander greens, my favourite herb.
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