Green Onion (or Scallion) Pancake
I like efficiency. My father was fond of saying: "If it takes you only two steps, why would you take three?" I think of that often, especially when I'm cooking. I appreciate recipes that are more than one-hit wonders.
The dough from my potsticker recipe is just flour and warm water, but there are several ways you can use the dough. If you doubled the amount of dough, you could make potstickers, green onion pancakes and homestyle noodles in one session. You can freeze what you don't plan on eating right away for a snack or meal on another day. The photo below shows the finished products: From the left are the green onion pancakes, potstickers and hand-cut noodles.
To make the noodles:
- Roll out the dough to desired thickness from 1/8" to 1/4".
- Fold dough in half and in half again.
- Cut strips to desired width.
- Unfurl the noodles and either cook right away or place on a baking sheet to freeze. Once frozen, store noodles in a plastic zipper bag.
To make the green onion pancakes:
- Chopped green onions, about 1 tablespoon per pancake.
- Vegetable oil
- To cook: Heat a skillet over medium heat. Add about 1 teaspoon vegetable oil. Place a pancake in the pan. Cook until browned on one side, turn and cook the other side until browned. You may need to adjust the heat if the pancake is browning too quickly.
To make make the potstickers:
- Follow the recipe.
- Watch this video to see how to roll out the wrappers and then pleat to seal the edges.
Ready for the pan: After you place the dumplings in the pan, you add water, cover with a lid, and let cook for 7-9 minutes.