Chinese Scallion Pancakes
Serves 6
Directions
- 1Add 2 cups of all-purpose flour and 1/2 a teaspoon of salt to a bowl.
- 2Mix in 1/2 a cup of boiling water until absorbed and shaggy.
- 3Mix in 1/4 cup of cold water.
- 4Knead with your hand to form a rough ball once the water has been absorbed.
- 5Knead on the table for a few more minutes when the ball starts to take shape.
- 6Cover the dough and let it rest for 20 minutes while prepping the filling.
- 7Cut the white ends of the green onion for the oil.
- 8Cut the dark green part of the green onion in half and then into smaller half-moons.
- 9Add 1/4 cup of grapeseed oil and the ends of the green onions to a pan.
- 10Cook for about 10 minutes to impart the scallion flavor in the oil.
- 11Remove the onions and add 1/2 a teaspoon of salt and 1/2 a cup of flour to create a paste.
- 12Knead the dough for a minute when it has finished resting.
- 13Work the dough into a log and cut it into six pieces.
- 14Work with one ball at a time and cover the others so they don't dry out.
- 15Roll the ball into a rectangle that's about 6x4 inches in size.
- 16Add some of the scallion oil paste and sprinkle on green onions.
- 17From the bottom, roll up three to four times, pushing out air bubbles as you go.
- 18Roll from one side to the other like a snail.
- 19Use a little paste on the end to help connect the tail.
- 20Cover this while you work on the remaining dough balls.
- 21Roll them into pancakes once you have all six.
- 22To a pan with hot oil, lay in your pancake and give it a swirl so it doesn't stick.
- 23Cover with a lid and cook for one minute.
- 24Flip away from you, cover and cook for another minute.
- 25Continue to flip and press until both sides are perfectly golden brown.
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup boiling water
- 0.25 cup cold water
- 0.25 cup grapeseed oil
- 1 bunch green onion
- 0.5 cup flour
Equipment
bowlchopping boardknifedough scraperrolling pinpanlidspatula