Scallion Pancakes

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These popular Chinese scallion pancakes are so much fun to make at home. Crispy, flaky and chewy, they are the perfect snack or side to any meal. We loved eating them dipped in sour cream.

Prep Time: 40 min

Rest Time: 20 min

Cook time: 30 min

Yield: 6 pancakes

Ingredients

Dough

• 2 cup all-purpose flour

• 1/2 tsp salt

• 1/2 cup boiling water

• 1/4 cup cold water

Filling

• 1/3 cup all-purpose flour

• 1/4 cup sunflower oil (or another oil)

• 1/4 tsp salt

• 8 green onions (about 1 cup sliced)

Directions

Dough

1. Mix together the 2 cups flour and 1/2 tsp salt in a medium bowl. Create a well in the middle of the dry ingredients.

2. Add in 1/2 cup of boiling water to the dry ingredients and mix together with a fork. Then add in the 1/4 cup cold water & combine with a fork. The dough should be loose and unevenly moistened.

3. Reach in the bowl and using your hands, knead the dough together. Once you've formed it into a ball, take it out of the bowl and continue to knead it for a further 5 min.

4. Cover the dough and let rest for 20 min.

Dough

1. While dough is resting, mix together the 1/3 cup of flour, 1/4 cup oil and 3/4 tsp salt & set aside.

2. Slice the roots and wilted ends off the green onions. Slice in half lengthwise and then chopped into little half circles.

Assembly & Cooking

1. When the dough has finished resting, knead again for 1 min until smooth. Cut the dough into 6 even sized pieces (about 75-80g per piece). While working with one ball of dough, cover the rest to avoid them drying out.

2. Roll the ball of dough into a rectangle, 6-inch x 10-inch. Lift and turn the dough continually as you roll it out to prevent sticking. It will bounce back as you roll it out and needs some dedicated stretching.

3. Stir the filling, then spread 1 tbsp of filling onto the dough and spread around evenly. Leave a 1-inch gap at the top of the dough without filling on it.

4. Then grab about 2 tbsp of green onions and place on the rectangle along the bottom and up one side in an 'L' shape.

5. From the long side with green onions, begin to roll the dough into a tube by stretching and rolling. Once you have a tube of dough, press down on it to flatten it slightly.

6. From the end that has the green onions, pinch the tube and begin to roll up the dough into a bun. Once rolled up, tuck the loose end under the bun. Store the formed bun under the tea towel and remove the next piece of dough. Repeat this process with the other 5 pieces of dough.

7. Place a cast iron pan on the stove and heat to medium-high. As it heats up, take a formed bun and press it flat between your hands. Place on your counter top and roll flat into a 7-inch circle, flipping and rolling so it doesn't stick to the counter.

8. Place rolled out pancakes between layers of parchment.

9. Once your pan is hot, add in enough oil to cover the bottom of your pan. Cook pancakes one at a time.

10. Add the pancake into the pan and give it a quick swirl. Cover the pan with a lid and cook for 1 minute.

11. Open the lid, flip the pancake. Cover and cook for 1 min.

12. Remove the lid and cook the pancake for 3 more min, flipping frequently to get both sides evenly crisped and brown.

13. Remove and place on cooling rack. Repeat with all the pancakes.

14. Serve hot with sour cream.

    
    

Zhuzh it up!

• Prepare the dough ahead of time and freeze in a sealed container or bag once you've rolled all the pancakes and placed them in a stack with parchment paper between.

• You can also freeze the cooked pancakes and re-heat them in the oven or in a pan until they are warmed through.

This amazing recipe was adapted from The Omnivores Cookbook Chinese Scallion Pancakes Recipe