Recipe Index

Ingredients

• 2 cups Flour
• 1 tsp Salt
• 1 tbsp Oil
• about 7/8 cup Warm Water
• 1/4 cup Oil
• 3 tbsp Flour
• 1 tsp Salt
• Egg, according to taste
• Green Onion, according to taste
• Salt, according to taste

Method

1. Stir the flour, salt and tablespoon of oil together in a bowl, pour in the warm water and mix with chopsticks until flaky, then knead for about 5 minutes into a smooth ball. Cover and rest the dough for 30 minutes.
2. For the flour roux, mix the 3 tablespoons of flour with the teaspoon of salt in a bowl, heat the 1/4 cup of oil until hot, pour it over the flour mixture, stir it together and leave it to cool.
3. Divide the rested dough into eight pieces. Flatten one piece into a circle, spread about 2 tablespoons of the flour roux in the middle, fold all the corners in and pinch them shut, fold them in again into a ball and pinch it closed. Repeat with the rest and rest the balls smooth side up for 10 minutes.
4. For each batch of up to three pancakes, beat 3 eggs with a teaspoon of salt and a bunch of green onion in a container that pours easily, about 1 egg per pancake.
5. Roll each rested ball out lightly, keeping the roux sealed inside.
6. Heat oil in a pan over medium heat and fry a pancake for 1 to 2 minutes on each side, flipping it every minute, for about 4 to 5 minutes in total, until it puffs up.
7. Make a hole in the middle of the puffed pancake with a chopstick, pour in the egg mixture, let it sit for 1 minute, then flip and cook the other side for 1 to 2 minutes until the egg is set.
8. Serve the egg-filled pancakes hot, cut or whole, straight from the pan.

Prep: 30 min · Cook: 60 min · Total: 90 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data