Chinese Scallion Pancakes
Serves 6
tiktok.com
Chinese Scallion Pancakes
tiktok.com
Serves 6
Save
Share
Export
Edit
Directions
1
Add 2 cups of all-purpose flour and half a teaspoon of salt to a bowl.
2
Add 2 cups of all-purpose flour and half a teaspoon of salt to a bowl.
3
Add 2 cups of all-purpose flour and half a teaspoon of salt to a bowl.
4
Mix in half a cup of boiling water until absorbed and shaggy.
5
Mix in half a cup of boiling water until absorbed and shaggy.
6
Mix in half a cup of boiling water until absorbed and shaggy.
7
Mix in a fourth cup of cold water.
8
Mix in a fourth cup of cold water.
9
Mix in a fourth cup of cold water.
10
Once the water has been absorbed, begin kneading with your hand to form a rough ball.
11
Once the water has been absorbed, begin kneading with your hand to form a rough ball.
12
Once the water has been absorbed, begin kneading with your hand to form a rough ball.
13
When the ball starts to take shape, knead it on the table for a few more minutes.
14
When the ball starts to take shape, knead it on the table for a few more minutes.
15
When the ball starts to take shape, knead it on the table for a few more minutes.
16
Cover the dough and let it rest for 20 minutes while prepping the filling.
17
Cover the dough and let it rest for 20 minutes while prepping the filling.
18
Cover the dough and let it rest for 20 minutes while prepping the filling.
19
Cut the dark green part of the green onion in half, and then into smaller half moons.
20
Cut the dark green part of the green onion in half, and then into smaller half moons.
21
Cut the dark green part of the green onion in half, and then into smaller half moons.
22
Add a fourth cup of grapeseed oil to a pan and the white ends of the green onion.
23
Add a fourth cup of grapeseed oil to a pan and the white ends of the green onion.
24
Add a fourth cup of grapeseed oil to a pan and the white ends of the green onion.
25
Cook for about 10 minutes to impart the scallion flavor in the oil.
26
Cook for about 10 minutes to impart the scallion flavor in the oil.
27
Cook for about 10 minutes to impart the scallion flavor in the oil.
28
Remove the onions and add half a teaspoon of salt and half a cup of flour to the oil to create a paste.
29
Remove the onions and add half a teaspoon of salt and half a cup of flour to the oil to create a paste.
30
Remove the onions and add half a teaspoon of salt and half a cup of flour to the oil to create a paste.
31
When the dough has finished resting, knead for a minute and then work into a log.
32
When the dough has finished resting, knead for a minute and then work into a log.
33
When the dough has finished resting, knead for a minute and then work into a log.
34
Cut the log into six pieces.
35
Cut the log into six pieces.
36
Cut the log into six pieces.
37
Working with one ball at a time, roll the ball into a rectangle about 6x4 inches in size, covering the others so they don't dry out.
38
Working with one ball at a time, roll the ball into a rectangle about 6x4 inches in size, covering the others so they don't dry out.
39
Working with one ball at a time, roll the ball into a rectangle about 6x4 inches in size, covering the others so they don't dry out.
40
Add some of the scallion oil paste onto the rolled dough.
41
Add some of the scallion oil paste onto the rolled dough.
42
Add some of the scallion oil paste onto the rolled dough.
43
Sprinkle on the green onions.
44
Sprinkle on the green onions.
45
Sprinkle on the green onions.
46
From the bottom, roll up three to four times, pushing out air bubbles as you go.
47
From the bottom, roll up three to four times, pushing out air bubbles as you go.
48
From the bottom, roll up three to four times, pushing out air bubbles as you go.
49
Roll from one side to the other like a snail.
50
Roll from one side to the other like a snail.
51
Roll from one side to the other like a snail.
52
Use a little paste on the end to help connect the tail.
53
Use a little paste on the end to help connect the tail.
54
Use a little paste on the end to help connect the tail.
55
Cover this while you work on the remaining dough balls.
56
Cover this while you work on the remaining dough balls.
57
Cover this while you work on the remaining dough balls.
58
Once you have all six dough balls, roll them into pancakes to create layers.
59
Once you have all six dough balls, roll them into pancakes to create layers.
60
Once you have all six dough balls, roll them into pancakes to create layers.
61
To a pan with hot oil, lay in your pancake and give it a swirl so it doesn't stick.
62
To a pan with hot oil, lay in your pancake and give it a swirl so it doesn't stick.
63
To a pan with hot oil, lay in your pancake and give it a swirl so it doesn't stick.
64
Cover with a lid and cook for 1 minute.
65
Cover with a lid and cook for 1 minute.
66
Cover with a lid and cook for 1 minute.
67
Flip away from you, cover, and cook for another minute.
68
Flip away from you, cover, and cook for another minute.
69
Flip away from you, cover, and cook for another minute.
70
Continue to flip and press until both sides are perfectly golden brown.
71
Continue to flip and press until both sides are perfectly golden brown.
72
Continue to flip and press until both sides are perfectly golden brown.
Ingredients
2 cups all-purpose flour
2 cups all-purpose flour
2 cups all-purpose flour
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.5 cup boiling water
0.5 cup boiling water
0.5 cup boiling water
0.25 cup cold water
0.25 cup cold water
0.25 cup cold water
green onion white ends
green onion white ends
green onion white ends
green onion dark green part
green onion dark green part
green onion dark green part
0.25 cup grapeseed oil
0.25 cup grapeseed oil
0.25 cup grapeseed oil
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.5 cup flour
0.5 cup flour
0.5 cup flour
Equipment
bowl
pan
lid
Tips
Cover dough balls to prevent drying out.
Use a little paste on the end to help connect the tail when rolling like a snail.
Swirl the pancake in the hot oil to prevent sticking.
Continue to flip and press until both sides are perfectly golden brown.