Spring Onion and Garlic Pancakes

Most people I know love Chinese food .....

But then who doesn't ?

I could subsists on dimsum for days ^___^ ''

What about you ?! lol

The beauty of cooking Chinese food is the ease of preparation er some, not all ....

A few ingredients , simple seasoning and a little bit of effort ....

Just like these pancakes from one of my fave chef .....

Chop it all up , chop it all up heh !

If Anne er Yan can cook so can you !!!!!! hee hee

Squint so that you can see those several layers inside , just like puff pastry ! lol

Recipe from Martin Yan's China book

For the dough :

2 1/4 cups all-purpose flour
3/4 cup cold water , plus more as needed

* To make the dough , sift flour into a large mixing bowl ; add the water and stir with a wooden spoon until soft dough forms . Add a few more teaspoon of water if it seems too stiff .
* Turn the dough out onto a lightly floured surface and knead until it is smooth , about 5 minutes ; cover with plastic wrap and set aside to rest for 15 minutes .

For the filling :

1/2 cup plus 2 T lard or vegetable shortening
1 head of roasted garlic or 2 T of minced garlic , sautéed in a little bit oil
3 green onions , green parts only , thinly sliced
2 tsp sesame oil
1 1/2 tsp salt
1/2 cup plus 1 T vegetable oil

* Mash lard and garlic together in a medium bowl ; add green onion , sesame oil and salt ans stir until well mixed  .

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* Unwrap the dough and cut into 15 equal portions  ; roll each piece of dough into a 1-inch -thick cylinder ; using a pastry brush , lightly oil a smooth surface with some of the vegetable oil ( I didn't do this since the lard in the filling is more than enough ) . Roll a cylinder out to a 3-by-10-inch strip of dough . ( You don't have to measure just like this , I didn't  , I just roll it in my desired thickness and width )  Spread 1 heaping tablespoon of the filling across the entire surface of the dough ; starting from one end , fold the strip of dough diagonally , as you would fold the flag , up and over the filling until you have a compact triangle of dough ( also check this easy how-to @ SERIOUS EATS ) . Pinch the seam shut and shape into a 1 12/-inch round disk . Repeat with the remaining dough and filling .
* Heat a large , nonstick skillet over medium heat ; add the half cup of oil and heat until hot . Put about half of the cakes into the hot oil ; they should not touch and fry until golden brown and crisp , flip and continue to cook the second side . Repeat the process with the remaining cakes ; adding more oil if necessary .