Scallion pancake. Chinese scallion pancakes are always such a hit at dim sum. The secret to scallion pancakes is the crispy, flaky exterior that gives way to a slightly chewy interior of thin layers. Such an EASY snack or appetizer.
I can't believe I've been ordering them from my neighborhood Chinese take-out, when I could have been making them all this time?! Here's how to make super awesome scallion pancakes. I also made them with bacon, cheese, and rou song or pork floss :-) Ingredients: Sesame Paste. You can cook Scallion pancake using 7 ingredients and 16 steps. Here is how you achieve it.
Ingredients of Scallion pancake
- You need 200 gram of all purpose flour.
- It's 140 gram of boiled water.
- You need 2 pieces of Scallion.
- You need 8 gram of salt.
- It's 15 gram of Oil.
- It's of Black pepper.
- You need of White pepper (optional).
Chinese Scallions pancake also known as green onion pancake or Congyoubing is one of the famous and traditional Chinese street foods and ideal Chinese breakfast. Scallion pancakes might be one of our favorite appetizers ever. Crispy, flaky, and with the *slightest* bit of chew, it's easy to polish off a whole plate of them in minutes. The secret to layered, flaky, chewy-crunchy scallion pancakes?
Scallion pancake step by step
- Add 1 teaspoon of salt in the flour before putting boiled water in. Mix it with chopsticks (or spoon) until you can touch the dough by your hands.
- Knead the dough until the surface is slick. Cover it up with wet clothes for 20 mins.
- Roll the dough into a round(around 1 mm tall) sprinkle 8 grams of salt on the dough.
- Add oil on the top of the dough.
- Use the brush to spread out the oil.
- Sprinkle the scallions evenly. Add pepper.
- Roll the dough up gently.
- Close the edge on the side to prevent scallion from popping out.
- Hold the edge on both sides and twist them by different directions at the same time.
- Wind it into 2 circles on top of each others.
- Flat it into 5 cms thick. Cover it by wet cloth for 20 mins to 1 hr.
- Preheat the pan until you can feel the heat on top of it. Put the pancake in. Cook with medium fire..
- Flip it around when the bottom is golden brown(around 3-5 mins). Cover the cap to cook the other side until it golden brown.
- Add oil into the pan (around 20 grams) Pan- fry both side till it’s golden brown.
- Put it on paper napkin to absorb extra oil..
- Voilà ❤️.
It's all in the roll (and the spin, and the re-roll). Not to mention the low and slow crisping. Freezer-friendly & just as good as our traditional scallion pancake recipes! Chinese scallion pancake (Cong You Bing, 葱油饼) is not like The making of the Chinese scallion pancake is straightforward, albeit there are a few tricks to make it crusty, fluffy, and with distinct layers. I ve never had a Chinese Scallion Pancake so I have no basis to compare these too but I ve always wanted to try one and these were good!
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