Chinese Green Onion Pancakes (Choong Yau Beng)

Whenever I see Green Onions Pancakes on the menu at a Chinese restaurant, I just have to order them. There's something about these thin pancakes that make me all happy inside. A little crispy, a little chewy, and fragrant with green onions, Chinese Green Onion Pancakes, or Choong Yau Beng, are my favorite snack. Tired of buying the pre-made frozen kind to have at home, I was determined to make some of my own and save some to freeze for later consumption. I like to make a double batch sometimes so that I can enjoy twice as much! I hope you'll like these as much as I do.  Eat HappiLee!

Chinese Green Onion Pancakes (Choong Yau Beng)

Ingredients:
2 cups flour, plus extra for rolling
1 tablespoon lard/or shortening

1 tsp salt

1/8 tsp baking powder

1 cup hot water

1 bunch of green onions (about 6-7) chopped

4-5 tablespoons vegetable oil

1 1/2 tablespoon toasted sesame seeds


Hardware:
mixer with dough hook, or food processor with dough blade, or good old fashioned hands
rolling pin


Directions:

• Place the flour, lard/shortening, salt, and baking powder in the mixer with the dough hook. 
• Run the mixer and pour the hot water in until incorporated.
• Knead the dough until it forms a ball that is uniform and smooth, scraping the sides occasionally during the process. The dough should be silky and smooth to the touch and not sticky.

Note: If the dough is too moist or sticky, then incorporate a little flour at a time to get to the right consistency.

• Remove the dough ball from the mixer and set on plastic wrap. Cover with another sheet of plastic wrap sealing around the sides and allow to rest for at 30 minutes to 1 hour.

Meanwhile, work on the filling:

• Heat the vegetable oil in a medium pan. When the pan is hot, add the green onions, making sure to coat the onions with the oil. 
• Saute the green onions for 1-2 minutes or until fragrant and set aside.
• Put the sesame seeds in a small dry pan. Toast on medium heat until golden brown. Watch carefully as they can burn quickly.
• Transfer the sesame seeds to a small bowl to prevent burning.

Back to the dough:

• Flatten the dough a little and cut into 8 equal pieces. 
• Roll each of the 8 sections into balls and cover with plastic wrap.
• On a lightly floured surface, use a lightly floured rolling pin to roll out the dough into a circle until you reach 1/8 inch thickness.
• Spoon one tablespoon of green onions onto the circle and spread from the center outwards, leaving about 1/2 inch from the edge.
• Sprinkle about 1/2 teaspoon of sesame seeds onto the circle.
• Starting from one edge of the circle, gently roll the circle onto itself like a rug.
• Starting from one end of the roll, curl the roll in a spiral like a cinnamon bun, tucking the end under itself so its stays.
• Repeat for the remaining 7 dough balls until you have 8 green onion buns.
• With the palm of your hand, flatten out one of the green onion buns.
• With a lightly floured rolling pin, gently roll from the center-out until your reach 1/8 inch thickness.
• Place on plastic wrap to rest and cover with another piece of plastic wrap. Repeat for the remaining green onion buns until you have 8 pancakes.

Note: At this point you can either cook all of them or freeze them in a resealable freezer bag for later consumption.
Time to cook!

• Heat one tablespoon of oil on a medium to large nonstick pan over medium heat until hot.
• Place one pancake in the pan and fry till golden brown, about 2 minutes.  Flip and repeat on other side for another 2 minutes.
• Remove from heat, and cook as many as you like.
• Slice into wedges and serve. You can eat them by itself, or serve it with soup or rice porridge.