Chinese Scallion Pancakes Recipe

We love getting scallion pancakes when we order Chinese takeout so when I came across a recipe for some on The Hong Kong Cookery, I knew we had to try it! They are not quite the same as the ones from the restaurants - not as thin and oily - but I think I actually prefer them better! They're not necessarily hard to make, but they do take a good amount of time. What's great about this recipe, though, is that your kids can easily be involved with the entire process. So let's get cooking!

Chinese Scallion Pancakes (adapted from The Hong Kong Cookery)

- 2 cups all-purpose flour

- 1/2 cup boiling water

- 1/3 cup water (plus more if needed)

- 1 tbsp flour

- 1/2 tsp salt

- 2 tbsp olive oil

- 1 cup chopped scallions

1. Add boiling water to flour and stir with a spoon until the water is absorbed.

2. Add in room temperature water and knead until everything comes together into a soft dough. If needed, add water 1 tbsp at a time. Cover and let dough rest 20 minutes.

3. In a small bowl, combine flour, salt, and oil. 

4. After 20 minutes, divide your dough into 4 portions and shape into balls. Sprinkle some flour on your working surface and thinly roll out one of the balls of dough.

5. Brush the oil paste all over the round.

6. Sprinkle scallions over the dough - sprinkle a little or a lot!

7. Roll up the pancake, gently flatten it, and then spread the oil paste all over the roll.

8. Roll the pancake once more into a spiral, so it looks like a snail shell, and tuck the end underneath. Repeat this process with the other 3 balls. 

9. Now lay the spiral down with the tucked end underneath and roll it out into a thin pancake.

 

10. Heat a non-stick or cast iron pan over medium heat. When hot, add the pancake and cook until the top looks dry and white. Flip and cook a few more minutes.

11. Repeat with the rest of the dough. Finally, add a tablespoon of oil to the pan and cook each pancake a second time until both sides are golden and crispy. Cut into wedges and serve hot.