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Chinese Scallion Pancakes or Green Onion Pancakes


I usually serve these flavorsome Chinese Scallion Pancakes or Green Onion Pancakes to my family as an in-between meals snack. As they love it so much, I would usually double the recipe when I am at it and just place the surplus in the freezer. Then, I will just simply reheat them in the oven over moderate heat as either a speedy breakfast or a snack again in a day or two.

Chinese Scallion Pancakes or Green Onion Pancakes

Ingredients

Dough
Scallions And Sea Salt Mixture
Peanut Oil

Dough
3 Cups (360 grams) Unbleached All-Purpose Flour

A Pinch of Sea Salt

1 Cup (250 ml) Water

Filling
6 to 7 Stalks Scallions, chopped
1 tsp Sea Salt
1 Tbsp of Roasted Sesame Oil

Method

Make the dough: Combine the flour and salt in a large mixing bowl and make a well in the center. Bring the water to the boil, remove it from the heat to let is stop bubbling and then pour it on to the flour. Mix in quickly with the handle of a wooden spoon. When the mixture is cool enough to handle, transfer it to a work surface and knead into smooth dough. Cover and let the dough rest for 30 minutes.



Make the filling: In a small bowl, combine chopped scallions and sea salt. Set aside.

Make the pancake: Working on a lightly floured surface, break the dough into 12 pieces. Work with one piece at a time. Flatten each piece of dough with your palm, and roll into a thin rectangular shape. Brush the surface with sesame oil and sprinkle with the scallions and sea salt mixture. 

Starting with the edge closest (the long end) to you and roll up the dough. Then roll it up again from one end like a snail, tuck the end and flatten the roll with your palm to your desired thickness. Repeat with the remaining dough, oil, scallions and sea salt mixture.

Then, heat a heavy, flat-bottomed frying-pan (or cast-iron pan) over a medium heat. Pour a little oil to coat the surface. When the oil is nice and hot, place the dough and fry until both sides are golden brown in color. Serves warm.

Comments

  1. Yum! Love these with fried noodles and chicken congee. Cheap, filling and so Chinese.

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  2. I have always love these pancakes, but I never knew they are so easy to make. I will make them next week for sure! Thank you.

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  3. I knew I got excited when seeing these things at restaurants and the market, but I never considered how simple it could be to make at home. Thanks for the recipe, I know some friends who would love some fresh scallion pancakes!

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  4. These are amazing! I had to make them 3 times in order to photograph them (the first 2 times, they magically disappeared from the plate before I could finish frying the batch). I love the combination of sesame and scallion.

    ReplyDelete
  5. I just found your site and pinned several recipes. These are so good, but I've never made them. I'm gonna take the leap - thank you for making it look easy!

    ReplyDelete
  6. Angie, Thanks so much for the recipe! As I read a recipe of Crispy Spring Onion Cake on the book "Dapur Naga di Indonesia", I noticed that one recipe was missing. The recipe on how to make adonan air mendidih. Then I found this recipe, read and made a conclusion, this could be the recipe of adonan air mendidih coz the way you made the dough by boiling the flour in water.

    Anyway, the book of Dapur naga di Indonesia is a cookbook about Chinese-Indonesian cooking.

    ReplyDelete
  7. These look wonderful. Is there a good dipping sauce that could accompany them?

    ReplyDelete
    Replies
    1. I usually have the pancake plain. You make a simple sauce with about 4 Tbsp of soy sauce, 2 Tbsp vinegar, 1 Tbsp sesame oil, and top with some chopped scallions.

      Delete
  8. Made these today. They were thoroughly enjoyed by all. I found them tough. Do you think I over kneaded the dough? Do you think these could be simplified by rolling them out like cinnamon rolls, then cutting and final flattening? Will have to try these again.

    ReplyDelete
    Replies
    1. First of all, thanks for the feedback. I think you probably have over knead the dough, but I could be wrong. It should be slightly crispy and chewy. If you're looking for a softer texture, then try the yeast version (http://www.seasaltwithfood.com/2014/06/baked-green-onionscallion-pancakes.html) You can either pan-fry of baked them. With this recipe, you can rolled them like cinnamon buns too.

      Delete

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