I am getting really good at making this onion pancakes - crispy outer layer shell with tender layers inside with tasty home grown green onions. This time, I added chopped chicken luncheon meat.
I was watching the Japanese noodle master mixing his dough in the YouTube. What I noticed is his patience in mixing a small amount of water into flour and forming a shaggy dough. Then, he put a bit more water and continue with flour hydration by massaging the shaggy dough. The process is repeated over and over until the dough begin to form into a ball. Then, it is kneaded a bit and rested.
So I have been copy catting the process and mixing the dough by hand.
2 C Flour. 1/2 C of Hot Water. Drizzle hot water into flour. Mix to form shaggy dough with chop sticks or hands. Mixing for 2 minutes and continue drizzling hot water in, and form shaggy dough.
Once it feels quite hydrated, knead and form into a ball. Once it is smooth. Cover and rest in refrigerator overnight or rest at least 30 min.
Crop, rinse, and dry green onions enough to make 2 cups.
Chop no-sulfite, no preservative Chicken luncheon meat.
Take out and divide into halves. Roll out. Spread 1 Tbsp Avocado oil and fold.Set it aside and roll out the other. Spread 1 Tbsp oil and fold.
Roll out and top with chopped green onion and chopped chicken luncheon meat. Sprinkle with some salt to taste. 1 Tbsp of avocado oil. Spread evenly.
Turn it over and Cover. Cook for 2 minutes to cook till golden.
Slice and serve.