I Made Flaky Scallion Pancakes From Scratch
Recipe Information
Scallion Pancakes
Cultural Context
Scallion pancakes, or Cong You Bing, have their roots in Chinese cuisine, traditionally served as a street food or snack. They are known for their flaky, crispy texture and savory flavor, making them a popular choice in various regions of China. Today, scallion pancakes are enjoyed worldwide, often found in Chinese restaurants and adapted with different fillings and dips.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: bread flour
Whole wheat flour adds fiber while bread flour can enhance texture.
vegetable oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil offers healthy fats, while canola is more economical.
scallions
🥗Healthier: chives
💰Cheaper: green onions
Chives provide a similar flavor with fewer calories.
sesame oil
🥗Healthier: toasted sunflower oil
💰Cheaper: peanut oil
Sunflower oil is lighter, while peanut oil is budget-friendly.
Measure out 2.5 cups of flour into a bowl.
Add hot water to the flour while mixing.
Once the hot water is added, add room temperature water.
Add 1 tablespoon of sugar and 1 teaspoon of salt to the mixture.
Knead the dough by hand until no flour sticks to the sides of the bowl, around 100 times.
Let the dough rest in the bowl covered with a wet towel for 20 to 25 minutes.
Chop scallions, discarding the butts and using mostly the green parts.
In a pan, combine 0.5 cup of flour and 0.5 cup of oil to make a roux, mixing gently over heat until it combines and you can see the bottom of the pan.
Check the dough after resting; it should feel softer.
Dust the work surface with flour and divide the dough into five pieces.
Roll out one piece of dough as thin as possible.
Paint the roux onto the rolled-out dough, covering it completely.
Sprinkle chopped scallions and five-spice powder over the roux-covered dough.
Roll the dough tightly, tucking in the scallions as you go.
Pinch the edges to seal the rolled dough, then gently squish it down.
Sprinkle flour on a plate and place the rolled dough on it, adding a thin layer of oil on top before letting it rest.
Roll out the first scallion pancake dough again as thin as possible before frying.
Heat oil in a pan and add the scallion pancake before the oil gets too hot.
Fry until golden brown on one side, then flip and fry until the other side is golden brown.
Transfer the cooked scallion pancake to paper towels to drain excess oil.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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