Making Chinese Green Onion Pancakes
I used to make these.
Take flour and water and knead and mix it so that it is not too sticky but not too doughy. You want it a little bit sticky. (This is by far the hardest and most time-consuming step).
Chop up some green onion so that they are in tiny pieces.
Take a rolling pin, put some flour on it, and flatten out the dough you make in step 1. Try to roll it out as thin as possible without any holes. Spread some sesame oil onto the rolled out dough, spread some chopped green onions, and sprinkle some salt. Then, roll up the dough. Take the rolling pin and spread it out again. Do this a few more times, and you are down.
To keep the pancakes for later, put a saran wrap in between each green onion pancake and freeze it.
Just add oil and pan fry the pancakes.
By the way, depending on where you live, here in L.A., they sell frozen green onion pancakes that are really good, like in the restaurants. You just have to fry them at home. I stopped making them after that.