Scallion Pancakes

According to the healthynibblesandbits.com, scallion pancakes are:

“(蔥油餅) is one of those traditional Chinese dishes that will please a crowd. In general, they are pan fried so that they get nice and crispy on the outside. The sign of a good scallion pancake are the flaky layers of dough you find on the inside of the pancake. When I say flaky, I don’t mean buttery pie crust kind of flaky. Rather, when you rip open a scallion pancake, you should see thin, overlapping layers of dough. It gives the pancakes a light airy quality in the center so that it doesn’t feel as if you’re biting into a dense cake.”

You can check her website with video explaining how to prepare, fold and bake those pancakes 🙂 Added link at the end.

Ingredients:
  • 300g Flour
  • 1 teasp. Salt
  • 185g Water
  • Oil (for rolling dough and frying)
  • 2 scallions, thinly sliced

Optional:

  • 1/2 cup finely chopped shallots (about 1 large bulb)
  • 1 to 1 1/4 teaspoons five-spice powder

Preparation:

  1. In a large bowl, whisk flour and salt. Gradually add water, stir everything together with a fork or spatula.
  2. Cover with plastic and tea towel, leave aside for about 40min.
  3. Dough should be elastic and quite smooth on the top.
  4. If you will be using shallots, you need to fry it on a pan with oil until soft and golden.
  5. Chop scallions.
  6. Take dough out of the bowl and divide it into 4 pieces. Shape each piece into a ball. Cover them with a dry towel or plastic, the one you were using to cover the dough.
  7. Lightly grease your work surface with oil. Roll out the dough into a thin rectangle. The dough should be thin enough that you can almost see the surface underneath.
  8. Add 1/4 shallots and scallions on the dough.
  9. Fold dough edges to the centre, then in a half and then roll it like a snake. Then roll it into a thin pancake. The rolling might force out some of the shallots and scallions, and that’s okay.
  10. Heat a pan with oil at medium-high heat. Transfer the pancake to the pan and cook it for 3 to 4 minutes, until the pancakes are golden brown, flipping about halfway through. Transfer pancakes to the wire cooling rack or on the plate. Do not use paper towel or cloth, it might soften the pancakes as it will loose the crunchiness.
  11. Pancakes are the best consumed while they’re still warm.

Inspired and adapted from: https://healthynibblesandbits.com/scallion-pancakes-shallots/

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