Chinese Scallion Pancakes
Ingredients
- Scallion Pancakes
- 2 cups all-purpose flour (250g)
- 3/4 tsp salt
- 3/4 cup warm water (180ml)
- 1 1/3 cup finely sliced scallions green part only
- 4 tbsp cooking oil plus more for brushing
Preparation
Servings-4 Pancakes
In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed
Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water). Then transfer dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes
Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes
After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t get dry)
On a lightly floured working surface, roll out one piece into a very thin circle
Brush the circle with a bit of oil, and sprinkle about 1/3 cup chopped scallions all over the dough
Roll up the dough into a log. Take one end of the log and curl it into a snail
Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/9-inch (20/22cm) in diameter. (Don’t worry if some scallions poke out through the dough)
Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper
Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake
Cut Scallion Pancakes into quarters and serve hot with your favorite dipping sauce