In this traditional Chinese pancake recipe, chives are added for a pretty green hue and savory flavor.
The dough should not be sticky or dry.
If it’s sticky, add 1 to 2 tablespoons flour and process for a few seconds more.
If it seems dry, add 1 to 2 tablespoons cold water and process for a few seconds more.
Remove the dough and knead with lightly floured hands for 30 seconds.
It should be smooth and elastic.
Let rest at room temperature for 1 hour.
Lightly dust your work surface and hands with flour.
Divide the dough into 4 equal pieces and cover with a damp kitchen towel.
With a lightly floured rolling pin, roll into a 7-inch round.
Lightly brush with 1/2 teaspoon sesame oil.
Evenly sprinkle with 1/8 teaspoon salt and 2 tablespoons chives, then tightly roll into a fat rope.
Tightly coil the rope, pinching the end of rope to seal.
Cover with a dampened kitchen towel and let rest for 15 to 20 minutes.
Dust the work surface and rolling pin with flour and roll each coiled bun into a 7-inch round.
Cover with a dampened towel.
(The dough can be held at room temperature, covered, for up to 4 hours.)
Lined a cutting board with several thicknesses of paper towels.
Swirl in 1 1/2 teaspoons peanut (or grapeseed) oil and reduce heat to medium.
Transfer pancake to the prepared cutting board.
(If there’s lots of smoke the heat is too high.)
Cut each pancake into 6 to 8 wedges and serve immediately.
Tips
Make Ahead Tip: Prepare dough through Step 3 up to 4 hours ahead.
Wrap cooled pancakes airtight and freeze for up to 1 month.
Reheat (without defrosting) in a 350F oven.
Trim the white stem end before using.
Look for them during the spring in summer at farmers' markets and year-round in Asian markets.
They can be used interchangeably with flowering garlic chives, yellow chives and plain garden chives.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
