Originally from China, but I was attracted to them because they are made from ordinary ingredients, by the way - and green onions, the star of the spring season definitely had to be used more interestingly.
Although they are also called pancakes, they have a pie texture, with a very fine onion flavor and delicious. I also recommend it as a bread substitute at a meal, or as an interesting appetizer.
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In a bowl weigh the flour, add hot boiling water.
Mix the dough first with a spoon or spatula - it is very hot.
Then take it out on the table and knead a ball of dough.
Let it rest for 10 minutes.
Knead it a little more and let it rest for another 45 minutes, to soften it well.
After this time cut the ball into 8 equal pieces.
Take a piece of dough, flatten it a little with flour.
And spread a sheet as thin as possible.
Spread all the sheets like this, grease them with oil, sprinkle with salt and finely chopped green onions.
Roll each sheet.
And you form them like in the picture, like a kind of snails.
I let them rest for 15 minutes.
And then I spread each "snail" in a sheet about 5mm thick.
You can stretch them without the dough resting, but they may be more elastic and harder to stretch.
Heat a little oil in the pan and fry the cakes one by one.
Fry them for about 3-4 minutes on each side, until nicely browned.
This is how you bake them all and put them on top of each other along the way.
We liked it warmer, but cold ones are also good.
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