Chinese Scallion Pancakes
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Chinese Scallion Pancakes

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 to 10 pancakes
Author Connie Veneracion

Ingredients

  • 2 cups bread flour (all-purpose flour may be substituted), plus more for dusting
  • 1 teaspoon salt
  • 2 teaspoons sesame seed oil
  • ¾ cup finely sliced scallions
  • vegetable cooking oil for frying

Instructions

  • Stir the flour and salt in a large mixing bowl. Make a well in the center and pour in the sesame seed oil and a cup of warm water (you can use boiling water to make the pancakes more chewy than bread-like). Mix until everything comes together to form a ball.
  • Turn out the dough onto a lightly floured surface. Knead by hand for about five minutes. The dough should be soft but not sticky. Let the dough rest for half an hour.
  • Chinese Scallion Pancakes
  • Roll out the dough into a log and cut into eight to ten equal pieces. Take one piece and, with a rolling pin, form into a flat thin circle about seven inches in diameter.
  • Chinese Scallion Pancakes
  • Place a tablespoonful of scallions on the flattened dough.
  • Starting at the edge nearest you, roll the dough outward to form a “cigar”? pressing lightly to make the dough longer and thinner.
  • Lift one end of the rolled dough and swirl to form a coil.
  • Chinese Scallion Pancakes
  • Flatten with a rolling pin. Repeat until all the dough pieces have been filled, rolled, coiled and flattened.
  • Heat enough cooking oil to reach a depth of about a quarter inch.
  • Chinese Scallion Pancakes
  • Over medium heat, fry the pancakes, two or three at a time, until golden brown in places.
  • Flip halfway through the cooking to brown the other side as well.
  • Chinese Scallion Pancakes
  • Drain on paper towels.
  • Cut the scallion pancakes into wedges and serve with your favorite dipping sauce.
  • Suggested dipping sauces:
  • hoisin sauce mixed with a little sesame seed oil
  • a mixture of light soy sauce, grated ginger, garlic, crushed chilies and sesame seed oil
  • traditional basil pesto
  • sun-dried tomato pesto