Chinese Pancakes

Chinese Pancakes
Chinese pancakes with the simplest dough, that may exist. Water and flour!
Roll out a thin filo, sprinkle with chopped onions (and sesame seeds, optional), we roll and make small pies, thin pancakes!
A taste that no matter how much reminiscent of grandma's pancakes in our Greek cuisine, they make them in China too! 中国煎饼
Yours!
work: 45′ time: 1h:00′ easy:

Chinese Pancakes

Ingredients (~14 pancakes)

  • 270 g (9.5 oz) flour
  • 190 g (6.7 oz) lukewarm water
  • ½ tsp salt
  • 3 thin onions, fresh, chopped
  • oil for frying
In a medium bowl sift the flour and add the lukewarm water and salt.
Knead until you have a soft, velvety and slightly moist dough. Divide into 2 equal balls, cover it and leave aside for 15 minutes until you prepare the onions.
Flour the work surface with flour, get a ball of dough and roll it out with a rolling pin into a thin round filo. Sprinkle with flour occasionally to open more easily.
When you roll the filo, oil a little bit the surface, season with salt and scatter thinly chopped onion, to go everywhere. Lift one end of the filo and roll it to the opposite side, to form a cylinder, to close inside of the onion.
Leave it with the union down and cut it with a knife, in 6-7 parts.
Take one by one cut piece and with a rolling pin roll it into small round pita. Flour lightly to open up more easily.
In a nonstick pan, add oil and gently fry the pies first from one side and then the other.
Place them on a plate on a paper towel to drain. Serve hot with Ginger-Soy Sauce* optional.
Chinese Pancakes Chinese Pancakes

*Ginger-Soy Dipping Sauce

  • 1 tsp grated ginger
  • ⅓ scallions/ Green onion thin, fresh, finely chopped
  • 1 tsp brown sugar
  • ⅓ tsp chili flakes
  • 1 tbsp Worcestershire Sauce
  • 70 g (2.5 oz) soy sauce
  • 70 g (2.5 oz) rice wine vinegar, or white
Mix together all ingredients of the sauce and serve, in a separate bowl, together with the chinese pancakes, dipping them lightly in the sauce in every bite.
Chinese Pancakes

Zambia Sifaki