Chinese Scallion Pancakes
User Reviews
5
Chinese Scallion Pancakes
Description
The recipe begins by mixing flour with salt and hot water, then incorporating room-temperature water and oil to form a dough that rests before being kneaded smooth. The rested dough is divided and rolled out into rectangles, brushed with oil, sprinkled with chopped green scallions and optionally five-spice powder, then rolled into cylinders. These cylinders are manipulated into snail shapes, rolled out again, and then pan-fried in neutral oil until crispy and golden on the outside, while maintaining a soft, layered texture inside.
The pancakes have a complex texture of crisp edges and tender layers infused with the fresh aroma of scallions and subtle fragrant notes from five-spice powder when included. The accompanying dipping sauce brings savory, salty, nutty, and spicy elements from soy sauce, sesame oil, chili oil, and fresh herbs.
These pancakes make a satisfying snack or appetizer, traditionally served warm. The dough’s hydration can be adjusted for softness, and covering dough with a damp cloth during rest keeps it from drying out, facilitating rolling and shaping.
Ingredients
Dough ingredients
- 2 cup all-purpose flour around 300g
- 1/2 cup water hot, boiling
- 1/4 cup water room temperature
- 1 tsp. salt
- 1 tbsp. vegetable oil
Assemble and Pan-frying
- 4~6 tbsp. neutral cooking oil 2 for brushing, other for pan-frying, generic cooking oil
- 2 cup scallion use green part only, chopped
- 1 tbsp. Chinese five-spice powder optional
Dipping sauce
- 1 tbsp. soy sauce light
- 1/2 tbsp. sesame oil
- 1/4 tsp. salt
- 1 tbsp. Chili oil
- green onion chopped
- Coriander
Instructions
Make the dough
- Mix salt with all purpose flour.
- Stir in the hot water first. Mix for a while and then stir in the room-temperature water and cooking oil too. Grasp everything to form a ball, cover, and rest for 10 minutes. You don't need to knead the dough until very smooth at this stage because it may be hard to achieve. Just cover and let the flour and water combine.
- After resting, then knead until very smooth (around 3-5 minutes ). Then divide the dough into 4 pieces. Shape each portion into a smooth round dough. Cover the rest for 20 to 30 minutes.
Assemble the pancake
- Take one small ball out, and roll it out to a rectangle around 10cm wide and 8cm high. Brush some oil in the center part and then sprinkle Chinese five spice powder if using. Spread the chopped scallion in. Fold up the rectangle into a cylinder. Repeat to finish all four cylinders.
- Take one out, slightly lengthening the cylinder with two hands, and then roll from one end to the other to form a snail shape. Suck the end into the dough.
- Repeat to finish all four. Remember to cover to avoid drying out.
- Then roll out the pancake into a large round circle. Be gentle and use your hand as most as possible. To get a perfect round pancake for beginners, get yourself a small pan (18 to 20cm in diameter) and push with your fingers to spread the dough over the pan.
Pan-frying
- Pour around 2 tablespoon of oil in a pan and then place one pancake in.
- Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to twirl the circle from time and time especially the central part to ensure the circle is evenly fried. You can serve it as a whole or cut it into small pieces.
- Mix all the seasonings for the dipping sauce. Serve along with the pancakes.
Notes
- Increase water slightly if a softer dough is desired while rolling out the pancakes.
- Cover resting dough with a damp cloth to prevent drying and ease handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 106g | 35% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Sodium | 501mg | 21% |
| Potassium | 516mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 20.4mg | 23% |
| Calcium | 138mg | 14% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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