Recipe: Mini Spring Onion Pancakes with Soy Vinegar Dressing (Chinese)

MINI SPRING ONION PANCAKES

"Serve the pancakes alone or with a soy-based sauce such as Soy Vinegar Dressing."

1 cup flour
2 1/2 teaspoons salt, divided use
1/2 cup boiling water
2 teaspoons sesame oil
4 green onions, thinly sliced
4 to 6 tablespoons oil for frying
Soy Vinegar Dressing (optional, for serving, recipe follows)

Place the flour in a medium bowl. Sift 1/2 teaspoon salt into the flour. Stir in a small amount of the boiling water. Add more water and begin forming into a dough. Add the rest of the water and mix in. Cover the dough with a damp towel and let it rest for 30 minutes.

Knead the dough until it is smooth. Cut the dough in half. Roll one-half of the dough out until it is no more 1/4-inch thick.

Spread 1 teaspoon of sesame oil over the dough. Sprinkle with half the green onion slices. Roll the dough up like a jelly roll and cut into 6 pieces.

Take a piece of cut dough, use your fingers to lengthen it a bit, and then form it into an L shape. Push down on the top of the L with the palm of your hand to form a circle. The pancake should be about 2-3 inches in diameter. Continue with the remainder of the dough.

Add 2 tablespoons oil to a preheated wok or skillet. Add half the pan cakes and fry until brown on both sides. Sprinkle with the remainder of the salt while cooking. Add more oil as needed.

If desired, serve with Soy Vinegar Dressing.

SOY VINEGAR DRESSING

3 tablespoons soy sauce
2 teaspoons rice vinegar
1/4 teaspoon minced ginger root

Combine all the ingredients in a small bowl.

Makes 12 pancakes
Source: The Everything Chinese Cookbook by Rhonda Lauret Parkinson