Cheung Yao Bang or Spring Onion Pancake Recipe

In the last post I wrote about making Chinese Onion Pancakes, or Cheung Yao Bang, so I wanted to follow up with the recipe. I got the recipe from a women who resembles my aunt and makes Youtube videos in Cantonese. I translated the recipe and directions into English and the U.S. measurement system.

Cheung Yao Bang = Spring Onion Pancake

Makes ~11 Pancakes

For the pancake dough:
225 gram = 8 oz. sieved all-purpose flour
150 ml = 5 fl. oz. warm water

For the onion filling:
2 spring onions, chopped
Some oil
Some salt

Put flour into a bowl & add 2/3 of the warm water. Stir the mixture and add the rest of warm water. If the dough is too dry add some more warm water in small portions. Cover the bowl with a plate and let the dough rest for 10 minutes.

Spread some flour onto a flat surface & roll the dough to form a rectangle that is approximately 1/4" thick. Spread some oil onto the dough. Sprinkle salt and the spring onion onto the dough. Roll the dough and cut it into pieces, much like how you would prepare cinnamon rolls. Roll each piece into a ball and flatten it. The size of each pancake is an individual preference.

Heat some oil in a pan on medium heat. Cook the flat pieces of dough in the pan until both sides are golden brown and crunchy. Add salt to flavor. 

*I recommend only cooking what you will actually eat. Microwaving or toasting the cooked pancakes doesn't do them justice. You must make them to order!*