Check out this video for how to make scallion pancakes
Chinese scallion pancake is one of my favorite Chinese appetizers. Layered, flakey, chewy and crunchy, who wouldn’t love it?! My favorite scallion pancake is made by my mother and it way better than what you would have at restaurants.
If you are not familiar with scallion pancake, it is a Chinese savory flatbread with oil and scallion. Unlike American pancake, scallion pancake is made from dough instead of batter. Traditional scallion pancake is vegan and vegetarian-friendly.
Today, my mother made my favorite spicy scallion pancakes and here is how you can make your own:
2 1/2 cups of white flour
1 cup warm water
Extra virgin olive oil or spicy chile oil
1 bunch Scallion
Make the dough and let it rest: Mix flour with warm water to form a dough. Knead until the dough is smooth and elastic. Coat the dough lightly with olive oil and put it in a bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
Roll out the dough: cut the dough into 6 equal parts. Roll out the dough into a pie and as thinly. Spread olive oil on top. If you are into spicy food, you can substitute for spicy chile oil.
Chop the scallion: Finely chop the bunch of scallions and spread it around the pie.
Roll up the dough: Roll up the dough tightly and then around like a cinnamon bun.
Roll out the dough again: Roll the dough round and thin again.
Time to cook it: In a large skillet, heat up peanut oil at medium heat. Just enough to cover the pan. Then place the pancake dough in the skillet and then cover the pan with a cover. Once the dough starts to turn golden brown, flip it over. Once both sides are golden brown, it is ready to be served!
If you made spicy scallion pancakes, I wouldn’t recommend dipping it in any sauce. If you made original scallion pancakes, I recommend you make some dipping sauce to go with it.
For the dipping sauce, you can mix vinegar, sugar and soy sauce together.