Pan-Fried Chinese Pancakes

Recipe View 5 mins Dissolve salt in warm water, then mix in 1 cup of all-purpose flour to form a soft dough. (5 minutes)

Recipe View 5 mins Turn the dough onto a lightly floured surface and knead until smooth and slightly springy. If the dough is too sticky, incorporate ¼ teaspoon of vegetable oil. (5 minutes)

Recipe View 2 mins Divide the dough into 8 equal portions and cover them with a damp cloth to prevent drying. (2 minutes)

Recipe View 1 mins In a separate bowl, combine ¼ cup of all-purpose flour with 1 tablespoon of vegetable oil to create a crumbly mixture. This will be the flavor base for the pancakes. (1 minute)

Recipe View 2 mins On a floured surface, roll out one portion of dough into a thin rectangle approximately 5x7 inches. (2 minutes)

Recipe View 1 mins Brush the dough generously with toasted sesame oil. Sprinkle with about 1 ½ teaspoons of the flour-oil mixture, followed by 1 tablespoon of chopped green onion, spreading evenly. (1 minute)

Recipe View 3 mins Starting from one of the long ends, tightly roll the dough into a rope shape. Pinch the seam and ends to seal. Gently coil the rope into a spiral, then press lightly to flatten. (3 minutes)

Recipe View 3 mins Place the spiral on the floured surface and gently roll it out into a pancake about 5 inches in diameter, being careful not to tear the dough. Turn the pancake frequently as you roll. (3 minutes)

Recipe View 20 mins Repeat steps 5-8 with the remaining dough portions. (20 minutes)

Recipe View 2 mins Heat a non-stick skillet over medium heat and lightly brush with vegetable oil. (2 minutes)

Recipe View 40 mins Pan-fry each pancake for approximately 5 minutes per side, until golden brown and crispy. (40 minutes)

Recipe View Cut the pancakes into wedges and serve warm with your favorite dipping sauce.