Chows Recipe Box

I cannot take credit for these as we found them on a recipe site somewhere…we downloaded and lost track of the original site so if someone somewhere sees this and it looks familiar…please feel free to send me something and I can link it.

Dough

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup boiling water
• 1/4 cup cool water

Filling

• 1/3 cup all-purpose flour
• 1/4 cup peanut oil (or your favorite oil like olive oil, melted coconut oil, melted butter, or melted chicken fat etc.)
• 3/4 teaspoon salt
• 8 green onions , split down the middle and chopped (yield 1 cup)

Making the Dough

1. Slowly add hot water to the flour and mix it
2. Mix until the hot water is fully absorbed
3. Slowly add the cold water and continue mixing
4. Dough flakes should form once all the water is added
5. Start to press everything together with your hand
6. You can add a bit more water if there’s too much dry flour left. Or you can slightly add a bit more flour if the dough is very sticky. Once you’ve pressed all the dough flakes together, you should have little or no dry flour left.
7. Knead about 5 mins until a tough dough is formed.
8. Let rest for 20 mins, then knead for 1 minute to form a smooth dough.

Filling

Make an oil/flour paste (do not just brush it on the dough). This means you work in layers without squeezing the oil out as you roll the pancakes.

For the filling, mix the dry ingredients with the oil until it is a smooth paste.

Forming

1. Cut the dough into 6 pieces to work one at a time
2. Use your bare hands to shape the dough into rectangular shapes
3. Roll the dough flat form a very thin rectangle
4. Spread the flour oil paste leaving about 1” (2.5 cm) on both your top and left sides without the filling
5. Add the green onion, concentrating most of it on the long and short end with the filling
6. Gently roll up the dough as tightly as possible and press the air bubbles out of the dough strip
7. Further roll up the long dough strip and tuck the end on the bottom
8. Gently press the tall pancake
9. Let it rest while you work on the rest of the pancakes

Let the formed pancakes rest for a few minutes before rolling them out, to let the gluten relax.

Roll and cook

1. Roll out the pancakes when you’re ready to cook
2. Heat up a pan with a layer of oil on the bottom, add the pancake, and wiggle the pancake a few times so it won’t stick
3. Let the pancake cook covered first
4. Flip the pancake and cook covered again
5. Then cook uncovered, until both sides of the pancake are browned
6. You can use a spatula to press the pancake, to help with even browning

NOTE: It’s important to cook the pancakes covered at first, to cook through the interior.