Chinese Scallion Pancakes
Serves 6
Directions
- 1Add 2 cups of all-purpose flour and half a teaspoon of salt to a bowl.
- 2Mix in half a cup of boiling water until absorbed and shaggy.
- 3Mix in a fourth cup of cold water.
- 4Once the water has been absorbed, begin kneading with your hand to form a rough ball.
- 5When the ball starts to take shape, knead it on the table for a few more minutes.
- 6Cover the dough and let it rest for 20 minutes while prepping the filling.
- 7Cut the dark green part of the green onion in half, and then into smaller half moons.
- 8Add a fourth cup of grapeseed oil to a pan and the white ends of the green onion.
- 9Cook for about 10 minutes to impart the scallion flavor in the oil.
- 10Remove the onions and add half a teaspoon of salt and half a cup of flour to the oil to create a paste.
- 11When the dough has finished resting, knead for a minute and then work into a log.
- 12Cut the log into six pieces.
- 13Working 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.
- 14Add some of the scallion oil paste onto the rolled dough.
- 15Sprinkle on the green onions.
- 16From the bottom, roll up three to four times, pushing out air bubbles as you go.
- 17Roll from one side to the other like a snail.
- 18Use a little paste on the end to help connect the tail.
- 19Cover this while you work on the remaining dough balls.
- 20Once you have all six dough balls, roll them into pancakes to create layers.
- 21To a pan with hot oil, lay in your pancake and give it a swirl so it doesn't stick.
- 22Cover with a lid and cook for 1 minute.
- 23Flip away from you, cover, and cook for another minute.
- 24Continue 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
- green onion white ends
- green onion dark green part
- 0.25 cup grapeseed oil
- 0.5 teaspoon salt
- 0.5 cup flour
Equipment
bowlpanlid
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.
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