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Chinese Pancake Recipe


Scallion Pancake - crispy Chinese green onion pancake loaded with lots of scallion. Easy scallion pancake recipe that you can't stop eating | rasamalaysia.com
Scallion Pancake

Scallion Pancake – crispy Chinese green onion pancake loaded with lots of scallion. Easy scallion pancake recipe that you can’t stop eating!

Prep time:

Cook time:

Total Time:

Ingredients:

1 1/2 cups (200g) all-purpose flour
1 teaspoon salt
1/2 teaspoon chicken bouillon powder (Knorr brand non-MSG)
1/2 cup (125ml) water
3 – 4 green onions (scallions), green parts only, trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more
2 tablespoons oil, for brushing
Some additional all-purpose flour, for dusting and rolling
Oil, for frying

Method:
1. Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder into the flour. Combine well and set aside.
2. Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Add the green onion into the dough and combine well.
4. Make the Green Onion Pancake by following the picture guide below.
5. Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet. Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side. Add more oil, repeat the same for the remaining pancakes and serve immediately. They are best eaten with warm and homemade soy milk.

How to Scallion Pancake:

1. On a flat and floured surface, divide the dough into 8 equal-sized pieces. Roll each piece of dough into a ball using your palm.

2. Working with one dough ball at a time, roll the dough to a thin disc using a rolling pin. Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil.

3. Roll the dough into a cylinder.

4. Coil it up like a snail.

5. Dust the rolling pin with the flour and roll the dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat Step 2-6 for the rest of the dough.

Scallion Pancake – crispy Chinese green onion pancake loaded with lots of scallion. Easy scallion pancake recipe that you can’t stop eating!

There are two basic ways of making scallion pancake. One method is to roll out the dough and then add the scallions on the dough, and then roll the dough into a cylinder. The other way is to add the scallion into the dough before shaping them. I have asked my Chinese chef friends and they told me that both methods are acceptable, but the second way is considered a “shortcut.” I like the shortcut method as I find that the dough is infused with the aroma and fragrance from the scallion when they are combined together. My blogger friend Sophisticated Gourmet had tried my recipe and couldn’t stop raving about it. Click below for the scallion pancake recipe with step-by-step photos. Enjoy!



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