Chinese Scallion Pancake | 葱油饼

Updated at: Thu, 17 Aug 2023 10:38:13 GMT

Step 1

Mix all purpose flour with water until it forms smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is evenly smooth and very elastic. Separate the dough into half and put them back in a bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

Step 2

Finely chop the bunch of scallions(I usually use the green tops and just the very top of the white parts).

Step 3

Roll out the dough with a rolling pin completely until they are thin round sheets.

Step 4

Lightly brush the top of the dough with kosher salt and oil, and then sprinkle it evenly with chopped scallions.

Step 5

Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough and twist them tightly.

Step 6

Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

Step 7

Pat a coiled dough bundle into a flat, smooth, round pancake with boil at the bottom. You can do this with a rolling pin or with your hands.

Step 8

Heat a heavy skillet or sauté pan over medium-high heat, put round pancake in the skillet to slowly cook on medium heat without the lid. Cook for 2 minutes when it turns brown, then we flip the pancake to continue cooking the other side for another 2 minutes with the lid on.

Step 9

Flip the pancake over with a spatula and cook for another minute until it turns golden brown and crispy after pouring additional oil around the pancake

Step 10

Cut the pancake into wedges, and serve immediately.

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