Chinese Scallion Pancakes
Scallion pancakes are crispy and have a rich scallion flavor, making them a popular Chinese snack. They are characterized by a crispy exterior and thin, crunchy layers inside. Many people often go to restaurants to buy and enjoy them. But did you know? The truth is, making scallion pancakes is quite simple. Today, this recipe will show you how to easily make scallion pancakes.
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The key to making scallion pancakes lies in achieving a crispy exterior while maintaining a thin, chewy layer inside. The method I'm going to teach you today is similar to making Indian pancakes or other types of pancakes, but scallion pancakes are even more delicious. Before we begin, let's learn together about the techniques and methods for making scallion pancakes!
1. What is a scallion pancake?
A scallion pancake is a type of snack popular in northern China, belonging to the Fujian or Shandong cuisine. It mainly consists of flour and chopped scallions, with a savory flavor. In Shanghai, China, it's a popular street food. Nowadays, almost every Chinese restaurant offers scallion pancakes, and they are also available in the freezer section of Asian grocery stores.
2. What are the main ingredients for scallion oil?
The traditional scallion pancakes use simple ingredients, mainly flour, chopped scallions, salt, oil, and water. These ingredients are readily available in Chinese stores. For the scallion pancakes I'm making today, I'll also add roasted black sesame seeds for garnish.
3. What kind of scallions are used to make scallion pancakes?
Scallions are used to make scallion pancakes.
Scallions are thinner and easier to finely chop, allowing them to blend more easily with the dough. They also have a strong onion flavor, contributing to the crispy texture and delicious aroma of the scallion pancakes.
4. What oil is used to make scallion pancakes?
Traditional Chinese scallion pancakes are typically made with lard, as it helps to create layers and imparts a richer flavor. Therefore, I recommend using lard if possible.
However, if you are vegetarian, you can use coconut oil, peanut oil, rapeseed oil, sunflower oil, olive oil, or vegetable oil instead.
5. How to knead the dough for scallion pancakes?
Some people use stand mixers to knead the dough, but I prefer to knead it by hand. Here are some tips for kneading dough:
Start by adding hot water slowly to the flour while stirring. Stir until the hot water is fully absorbed. Then, slowly add cold water and continue stirring. Once all the water is added, the dough will form into thin flakes. At this point, start using your hands to bring everything together. If there is too much dry flour, you can add a little water. If the dough is too sticky, you can add a little flour. After pressing all the dough together, there should be very little or no dry flour left. After kneading the dough, let it rest for 20 minutes, then knead it again for 1 minute until it forms a smooth dough.
INGREDIENTS
MAIN INGREDIENTS
- 300g medium gluten flour
- 60g chopped scallions
- 60g hot water
ACCESSORIES
- 10g scallion (for the oil dough)
- Some lard (for the oil dough)
- 10g medium gluten flour (for the oil dough)
- Some roasted black sesame seeds
- 90g room temperature water
SEASONINGS
- A pinch of salt
DIRECTIONS
STEP 1
Prepare all ingredients in advance. Pour 60g of hot water into the flour (the water temperature should be slightly hot), and quickly stir with chopsticks.
STEP 2
Gradually add room temperature water in small amounts, kneading the flour into a dough.
STEP 3
Place the dough on a flat surface for easier handling.
STEP 4
Knead the dough until it becomes relatively smooth, then cover it with plastic wrap and let it rest for 20 minutes.
Tips:
I usually knead the dough in the evening, seal it, and refrigerate it. The next morning, when I use it, I take it out and let it come to room temperature for 20 minutes.
STEP 5
While the dough is resting, prepare the oil dough: pour an appropriate amount of lard into a pan, then add the scallion pieces to the cold oil. Fry over low heat until the scallion pieces are slightly browned.
STEP 6
Place 8g of medium gluten flour into a bowl. Remove the scallion pieces from the pan, then pour the hot oil into the flour. Quickly stir until well combined to make the oil dough.
STEP 7
Roll the rested dough into a long strip.
STEP 8
Divide it into five equal parts.
STEP 9
Further shape each divided dough slightly, as shown in the image.
STEP 10
Roll out each dough into a thin sheet.
STEP 11
Brush with the oil dough, sprinkle with some salt.
STEP 12
Sprinkle with chopped scallions.
STEP 13
Sprinkle with roasted black sesame seeds.
STEP 14
Roll up the dough.
STEP 15
Roll it into a long strip, as shown in the image.
Tips:
You can roll it a little longer if desired.
STEP 16
Coil it into a roll and press it down slightly with your hands.
STEP 17
Roll it out, trying to make it as thin as possible. This will make it crispier when eaten.
STEP 18
Pour an appropriate amount of oil into a pan and heat it over low heat. Once the oil is hot, place the pancake into the pan.
STEP 19
Fry until both sides are golden brown.
Recipe analyzer
- Recipes: Chinese Scallion Pancakes
- Main Ingredients:8
- Servings per recipe:1
- Servings size:565 g
-
Energy (calories)：1342 kcal
-
Protein：47.39 g
-
Fat：19.67 g
Why gray?
-
Carbohydrates：236.56 g
-
Protein: 15%195 kcal
-
Fat: 13%174 kcal
-
Carbohydrates: 73%975 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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