Description
Crispy chinese scallion pancakes deliver a savory symphony of layered dough and green onion magic. Flaky, golden-brown discs promise a delightful culinary journey you won’t soon forget.
Ingredients
Scale
Main Ingredients:
- 2 cups (470 ml) all-purpose flour
- 1/2 cup (120 ml) finely chopped scallions (green onions)
- 3/4 cup (180 ml) hot water
Seasoning and Oil:
- 1/2 teaspoon salt
- 1/4 cup (60 ml) sesame oil, plus extra for brushing
Cooking Oil:
- Vegetable oil for frying
Instructions
- Craft a foundational mixture by blending flour with salt in a spacious mixing vessel, creating a base for your culinary creation.
- Introduce hot water gradually, stirring with chopsticks or a utensil until a rough, cohesive dough emerges.
- Transfer the mixture to a floured workspace and manipulate the dough through rhythmic kneading for approximately five minutes, developing a silky, supple texture.
- Shield the dough with a moisture-laden cloth, allowing it to relax and develop for half an hour.
- Partition the rested dough into four uniform segments, preparing for individual pancake crafting.
- Select one dough portion and transform it into a delicate, translucent circle measuring roughly eight inches across using gentle rolling motions.
- Delicately anoint the surface with a gossamer layer of sesame oil, ensuring complete coverage.
- Distribute a quarter portion of finely chopped scallions across the oiled surface, creating an aromatic green landscape.
- Meticulously roll the dough into a compact cylindrical form, then elegantly spiral the log into a circular shape.
- Softly compress the spiral with your palm, then methodically roll it into a six-inch pancake.
- Replicate this intricate process for the remaining dough segments, maintaining consistent technique.
Notes
- Ensure water is hot but not boiling to prevent killing the gluten formation, which gives the pancakes their signature chewy texture.
- Use a blend of all-purpose and bread flour for extra elasticity and a more complex, nuanced pancake structure.
- Rest the dough completely to allow gluten to relax, making rolling and shaping significantly easier and preventing tough pancakes.
- When rolling out, use gentle, even pressure to maintain uniform thickness and prevent tearing of the delicate dough.
- Prep Time: 20 minutes (plus 30 minutes resting time)
- Cook Time: 20 minutes
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 0g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg