Chinese scallion pancakes are nothing like any pancakes, the outside is crispy and while layered, the inside is soft and you won’t stop eating this. Start with a simple dough which is some bread flour in a large bowl, add salt then make a well in the middle. Pour in hot but not boiling wter and you can use a wooden spoon to mix until the dough begins to form. Once it reaches that point, transfer it onto your work surface and begin to knead the dough. Knead until very sticky but relatively smooth and elastic ball of dough then wrap the dough up and leave it overnight in the fridge or out for two hours. Another key element in making this Chinese scallion pancake is making the oil-flour mixture used to painting the dough before rolling into the pan.
In a pan, add vegetable and sesame oil and let it heat over medium heat then add in a little flour while stirring until a thick sauce forms. Let it cook on medium heat until it starts to bubble which will take about two minutes. Turn off the heat and let it cool down to room temperature, once the dough has rested enough, cut the dough then roll it out into a tube-shaped. Using a rolling pin, try rolling it out to about an eighth of an inch thick. Paint the entire surface of the dough with the oil mixture and then scatter your scallion generously in the surface too. Start rolling up the dough pretty tight from the edge until all the scallion is covered inside the dough.
Coil the dough then begin to roll it with a rolling pin and once you have successfully rolled the pancakes, head over your pan and begin to cook. Use a hot cast iron pan with a couple of teaspoon of oil on high heat, carefully place your pancake then turn the heat to medium. Let it cook for bout our minutes per side, you don’t want the outside turning black before the inside cooks. Place your Chinese scallion pancake on a board and cut it up.
- 1 1/2 cups all-purpose flour (200g)
- 1 teaspoon salt
- 1/2 teaspoon chicken bouillon powder, Knorr brand non-MSG
- 1/2 cup water (125ml)
- 3 – 4 green onions, scallions, green parts only, trimmed and cut into small rounds
- 2 tablespoons Oil, for brushing
- Some additional all-purpose flour, for dusting and rolling
- Oil, for frying
- Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder into the flour.
- Combine well and set aside.
- Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny about 15 minutes.
- If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Add the green onion into the dough and combine well.
- Make the Green Onion Pancake by following the picture guide below.
- Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat.
- Transfer a piece of the pancake onto the pan or skillet. On a flat and floured surface, divide the dough into 8 equal-sized pieces.
- Roll each piece of dough into a ball using your palm.Working with one dough ball at a time, roll the dough to a thin disc using a rolling pin.
- Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil.
- Roll the dough into a cylinder. Dust the rolling pin with the flour and roll the dough until flat, measuring about 6 inches (15cm) in diameter.
- Set the dough aside on a baking sheet. Repeat Step 2-6 for the rest of the dough.