There are a lot of ways to make scallion pancakes, these came out with a chewy cakey texture but will with a flakey crust. In a mixing bowl with flour, add hot water and start mixing it in, the hot water will make the flour very soft. Once the hot water has been added in, add room temperature water together with one tablespoon of sugar and a teaspoon of salt and knead the dough until there is no more flour on the sides of the bowl then transfer it to your work surface and knead it until slightly smooth.
Place the dough back in the bowl and cover it with a damp towel and let it sit for 30 minutes. Meanwhile, prepare the scallions by chopping the green part of the scallion into bite-size pieces and set that aside. In a small saucepan, you will prepare a roux. Add one cup of flour and half a cup of oil, bring it to a simmer while stirring the mixture until smooth and the flour is well incorporated in the oil.
Bring the proofed dough to your work surface and divide the dough depending on how many scallion pancakes you want to have. Take one portion of the dough and roll it out as thin as you can then brush the surface with the roux making sure you cover every surface of the dough. This roux will help the scallion stick on the dough.
Place the scallion over the surface of the dough and gently roll it in then take one edge of the rolled dough and roll it on top of itself and set it aside. Repeat the process with the remaining dough. Take one of the scallion prepared dough and gently roll it out then add oil into a pan and heat it up then add in the scallion pancake.
Let it fry intil its golden brown on one side, flip it over and cook the other side. Transfer the scallions over a paper towel and serve. These scallion pancakes will come out so flakey.
- 2.5 cups (313 grams) flour
- 1/2 cup hot water (+ 1 tbsp if needed)
- 1/4 cup room temperature water
- 1 tbsp sugar
- 1 tsp salt
- Lots of scallions
- 1/2 (118 ml) oil
- 1/2 cup (64 grams) all-purpose flour
- Combine flour, sugar and salt in a bowl. Add in hot water slowly while stirring, then mix in room temperature water while continuing to stir.
- Gently knead to form the dough and continue kneading on a floured surface for 10 minutes.
- Put the dough in a bowl and cover with a wet towel, rest for 30 minutes or more.
- Chop scallions and make the roux by mixing oil and flour in a saucepan, continue to mix over medium-low heat until thickened into a paste. Remove from heat and let cool slightly.
- Roll out dough into a log shape and divide into five portions.
- Roll out one piece of dough to as thin as possible, and brush on the roux then sprinkle on scallions.
- Roll dough tightly into a log shape, then take one end of the dough and roll again onto itself to form a pinwheel shape. Gently flatten and brush on a thin layer of oil.
- Let rest for 20 minutes or repeat steps for remaining dough.
- Roll out dough to as thin as possible and pan fry each side until golden brown.