Delicious Chinese Scallion Pancakes
Here's how I make this delicious yummy and savory snack, straight out of childhood.
Equipment
- skillet
- medium mixing bowl
- Rolling Pin
- Pastry brush
- wooden spatula
- small saucepan
Ingredients
Scallion Pancake Mix
- ¾ cup boiling hot vegetable stock or water
- 2 cups all purpose flour
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- 2 cups finely chopped scallions
- 3 teaspoons sesame seeds
Roux
- ¼ cup canola or vegetable oil
Instructions
- Add the all-purpose flour, salt, and garlic powder in a medium mixing bowl.
- Once boiling, add the vegetable stock to your mixing bowl and stir with a wooden spatula. After about 5 minutes, the mixture should be cool enough to knead with your hands. Knead for about 7-10 minutes, starting in the bowl, and then on your floured countertop.
- Once smooth, place the ball of dough back into the bowl and place a wet papertowel and/or towel over the bowl. Let it rest for 30-40 minutes.
- During this time, make the roux by adding the flour and oil into the small saucepan over light-medium heat.
- After resting, knead the dough again for a few more seconds, and then divide into 4-5 balls. Take one of the balls and roll thinly with a rolling pin. If the dough is too stubborn, try resting for it for a minute and rolling again. Add the roux to the flattened pancake, and then sprinkle a generous amount of scallions over it.
- Then, you roll the pancake into a thin cylinder. Pinch the edges to seal. Coil it into a spiral, making sure the edges stick to each other. Rest the dough again for an additional 5 minutes.
- Flatten the coiled spiral again with your rolling pin. This is what will give your pancake the layers. It's okay if the scallions peek through. Press a handful of sesame seeds into the dough with your hands. Repeat for the other balls.
- Add a tablespoon of oil to your skillet and wait for it to get hot, on medium heat. Fry your pancake for 4 minutes, until the characteristic yellow-brown spots appear. Then, flip it over and fry for another 3-4 minutes. They can be eaten as-is, or cut into small triangles to enjoy with the dipping sauce. Enjoy!
Notes
Make sure that the vegetable stock or water you use is boiling hot, otherwise, the dough will be hard to roll.