Flaky Scallion Pancakes | Chinese Scallion Pancakes
Flaky scallion pancakes, with a chewy, salty centre, each bite is bursting with fresh scallion flavor - just like your favorite restaurant.
Course Breakfast, Lunch, Snack
Keyword Chinese Scallion Pancakes, Flaky scallion pancakes, Scallion Pancakes
INGREDIENTS ( 1 CUP = 240 ML )
¾cuphot water( + 1-2 tablespoons if required )
2cupsfresh scallion greensminced
vegetable oil or other neutral flavored cooking oil for frying the pancakes
For roux / Oil flour mixture
Prepare the dough
Combine all-purpose flour, sugar, and salt in a bowl. Add hot water little by little and stir to combine until a mass of dough forms. At this point, it won't be a smooth dough.
Rest the dough
Cover the dough with a wet towel or a cling film and leave it to rest for 30 minutes (an hour would be even better if you have time). Resting allows the gluten to expand. As a result it will be easier to roll.
Prepare the filling
While the dough is resting, trim the scallion roots, remove any tough white parts, and mince them as finely as possible.
Make the roux by combining flour, sesame oil, and salt in a bowl until smooth.
Roll the dough into pinwheels
Once resting done, knead the dough for 1-2 minutes until soft and supple. Divide the dough into 4 equal-sized portions, shape them into smooth balls and cover them to ensure they don't dry.
Divide the minced scallions into 4 equal parts.
Smear a few drops of cooking oil on the work surface to prevent sticking. While working on one dough ball at a time, with a rolling pin, roll each ball as thin as possible into long rectangular sheets. Brush each piece with a thin layer of roux and evenly sprinkle green onions on top.
Roll from one side tightly and make a log shape. Again roll from one end onto itself to make a pinwheel-like shape and tuck the loose end into the bottom. Repeat with the remaining dough balls and keep them covered.
Flatten the pancakes
Gently flatten with your hand and roll out into 7-inch circle pancakes.
Cook the pancakes
Preheat a non-stick skillet on high heat. Add about 2 tablespoons of oil and swirl to coat. Then lower the heat to medium. Add a pancake and fry until the underside is evenly golden brown (around 3-4 minutes). Flip to the opposite side and fry until golden brown (another 2-3 minutes).
Finally, squeeze the pancake a couple of times from two sides using two spatulas. This will make the pancake look, even more, flakier and irresistible. Then transfer it to a wire rack. Repeat the same and fry the remaining pancakes.
Serve immediately (or they will lose their crispiness), cutting like pizza triangles or tearing with your fingers. ENJOY!
I served the pancake with soy ginger dipping sauce. If you want to make it, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, ½ teaspoon grated ginger, 1 teaspoon brown sugar, ½ teaspoon toasted sesame oil, ¼ teaspoon chili flakes, and 1 teaspoon minced scallion greens in a bowl. Stir until the brown sugar dissolves.