Stuffed snail pancakes

These unleavened dough snails filled with green onions and cheese are reminiscent of classic Chinese scallion pancakes (Kong-yu-bing). The difference is that in China, the filling is typically rolled into a snail shape and then rolled out again into a flat pancake. Snail pancakes can be filled with other fillings besides onions. They can also be baked in two different ways.

Step-by-step recipe

Step 1:

Pour 100 ml of water into a bowl, add a quarter teaspoon of salt. Mix well.

Step 2:

Pour 150 grams of flour into the water and mix well until a dough forms in the form of flakes.

Step 3:

Knead the dough thoroughly with your hands until smooth and homogeneous.

Step 4:

Transfer the dough to a board and divide into 8 pieces.

Step 5:

Pour 100 ml of olive oil into a container.

Step 6:

Shape each piece of dough into an oblong shape, place in oil, roll in it and leave for 30 minutes under the lid.

Step 7:

Take the first piece of dough, place it on an oiled board and gradually flatten it out with your fingers into a thin rectangle.

Step 8:

Chop the green onions, place them along the long edge of the rectangle, wrap them up and roll them up.

Step 9:

Stretch the resulting tube by hitting it on the table, flatten the ends and roll it into a snail shape.

Step 10:

Repeat the same steps with grated cheese instead of onion.

Step 11:

Place the snails in a dry frying pan and fry over low heat for 3-5 minutes, covered, then turn over and fry for another 3 minutes.

Cooking tips

The dough should be stretched evenly on the board until translucent.

The method for stretching the filled dough rolls is similar to how traditional Chinese noodles are made: grasp the ends of the dough with both hands and slap the middle of it hard against the table, gradually spreading your hands. Just be careful not to tear the roll.