CRISPY AND FLAKY ON THE OUTSIDE, CHEWY AND SOFT ON THE INSIDE, THESE TRADITIONAL CHINESE SCALLION PANCAKES ARE THE BEST SIDE DISH TO SERVE WITH ANY STIR FRY OR DIM SUM! THIS RECIPE HAS DETAILED STEP-BY-STEP INSTRUCTIONS ON HOW TO MAKE THE PERFECT SCALLION PANCAKE.
- All-purpose flour - Salt - Egg (optional) - Warm water * - All-purpose flour - Chinese Five Spice Powder - Chopped scallion - Oil
MAKING THE PANCAKE DOUGH In a large mixing bowl, combine flour and salt. Slowly drizzle warm water into the flour. Gently mix it with a pair of chopsticks or a fork until flaky and very little to none dry flour left.
Crack an egg into the bowl (optional) and knead until a firm and smooth ball has formed. Cover the dough with a kitchen towel or saran wrap and let the dough rest. Once the dough is rested, knead for additional two minutes.
MAKING THE PANCAKE FILLING Bring the oil to a boil in a small pot. In a small bowl, combine flour, salt, and spices. Carefully pour the boiling oil into the spice bowl and whisk together using chopsticks or a fork.
MAKING THE SCALLION PANCAKE On a smooth surface, work one ball of dough at a time. Using a rolling pin, roll the dough ball into a thin. Lift the dough up from the work surface a couple of times to prevent sticking. Spread the filling onto the rectangular-shaped dough.
Gently lift the dough one side at a time and gently fold over to smudge the filling around in order to get an even spread of the filling throughout the surface. Spread 1.5 – 2 tbsp of chopped scallions onto the dough.