A quick version of the popular street food spring onion pancake, found in China. using a hot water dough. One of many variations all over South east Asia.
Place the water in a pan and bring a boil.
Place flour and salt in a bowl, and gradually pour boiled water into the flour. Using a utensil. Remember the water is hot. continue mixing until the water has been absorbed and the a very rough dough has been formed.
Remove from bowl and if not overly hot to handle, beginning kneading to create a smooth dough.
This can take between 5- 10 mins.
If doing this part by machine, mix on low speed until it releases from side of bowl.
Gently oil the bowl and place warm kneaded dough in to rest. Cover tightly and leave for at least 30 mins.
Wash spring onions and remove any dry outer layers.
Cut the spring onions roughly into two parts the white and Green parts. Place the white part of the spring onion aside, this will be used later.
Finely slice the remaining green part and set aside.
While the dough is resting take the remaining 150ml of oil place in a pan and gently begin to heat.
Add in the whites of spring onions. These will gently start to fry and infuse flavor into the oil. Control the heat of the oil, to achieve a golden brown spring onions. Then remove the whole pa from the heat. Allow to stand for a 1 minute.
Then stir in the 2 tablespoons of flour and salt. Leave mix to rest and cool.
Remove dough rested dough onto a clean service. and divide into six equal amounts.
«The dough can be made in advance and left to rest longer. this makes for a more workable dough. It is can also be used as dumpling skins for boiling or frying.»