Scallion Pancakes 蔥油餅

Once we visited friends who were originally from Northern China at their home. As it was getting close to dinner time, the wife insisted that we stayed for dinner, saying she had some frozen home-made dumplings and could make scallion pancakes quickly. Indeed in less than an hour, we were served a delicious meal of piping hot dumplings and scallion pancakes.

Before that, I had thought making scallion pancakes took a lot more effort and time. However, as I was helping her out in the kitchen, I realized how 'not-too-difficult' it is. My friend mentioned that in Northern China many people make their own dumplings and pancakes at home, and it gets easier (almost second nature) the more you do it.

Since that visit, I started making my own scallion pancakes, and certainly have no regrets doing so. Whenever I have lots of scallion (or leftover scallion), this is a good way to use it.

To achieve a softer texture for the pancake, we use warm water for mixing with the flour. (Note: There is another method to achieve softer texture which is to add boiling water first followed by room temperature water.) Please refer to my earlier dumplings post for basics on how temperature of water affects the texture of dough, and the different purposes each type of dough serves.

In the steps below, you will notice a few resting periods for the dough. Resting is important here as it helps the dough "relax", for easier shaping, as well as for a more tender bite.

It's time to enjoy some home-made scallion pancakes!

RECIPE FOR SCALLION PANCAKES
Makes 4 pancakes

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Ingredients
280g (2 cups) all purpose flour
180g (1 cup less 3 Tbsp) warm water
1 cup scallion, chopped
4 tsp oil
1 tsp salt
2 Tbsp cooking oil

Steps:

1) We need slightly less than 1 cup of water here. You can mix 2/3 cup boiling water with 1/3 cup room temperature water to get 1 cup of warm water, then remove 3 Tbsp from it.


2) Add flour to a bowl. Add warm water and slowly stir with chopsticks till well-mixed. The dough should feel a little sticky initially. Use your hands to knead dough till it is smooth and elastic, about 5-7 minutes.

3) Place dough in a bowl, cover with cling wrap and let it rest for 30 minutes.

4) Light knead dough and divide into 4 pieces. Shape dough per instructions and pictures below:
- roll out each piece of dough into a thin layer (about 2 mm)
- using your fingers, evenly spread 1 tsp oil, 1/4 tsp salt and 1/4 cup scallion on dough
- roll up dough into log shape and coil it up into disc
- lightly press dough with palm and flatten with rolling pin
- repeat with the rest of the dough

5) Allow pancakes to rest for 10 minutes.

6) Over medium heat, add 1/2 Tbsp of oil to a non-stick pan. Pan-fry pancake till golden-brown on both sides. Repeat process for the other pancakes.