Scallion Pancakes
There are many, many recipes for scallion pancakes online, and I am certainly not going to claim this as my sole recipe. Instead, think of it as me doing a lot of research, reading many variants of the recipe, and distilling my own, which I think will work really well all the time. Give it a try and let me know if I am right.
Scallion Pancakes Recipe
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(Serves About 6 Pancakes)
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Ingredients​
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​For the Pastry:
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2 Cups All Purpose Flour (plus more for rolling)
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½ Cup Rice Flour
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½ Cup Tap Hot Water
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¼ Cup Tap Cold Water
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1 Teaspoon Vegetable Oil
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1 Teaspoon Salt
For the Filling:
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8 Green Onions (Separate the Whites and the Greens) (Very Finely Sliced)
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1/8 Cup Vegetable Oil
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1 Tablespoon Sesame Oil
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1 Pinch Salt
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1 Pinch Pepper
For Frying:
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¼ Cup Vegetable Oil
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Instructions
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Sift the all purpose flour and rice flour together into a bowl.
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Add the salt.
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Add the Vegetable Oil.
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Add the hot water in stages combining along the way with a fork, until all the water is added.
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Slowly add the cold water in stages. You may not need all of this water but use until you get a dough beginning to form.
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Transfer the dough to a board.
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Knead out the dough on the board until it begins to form a ball with a slightly rubbery surface.
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Rub the dough ball with a little oil and place back in the bowl.
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Cover with plastic wrap and leave for 20 minutes.
For the Filling:
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Place the finely sliced whites of the onions and the finely sliced greens of the onions in two separate bowls.
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Sprinkle with salt and pepper.
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Combine the vegetable oil and cooking oil.
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To Prepare:
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When ready to cook, take the dough ball and cut into six equal size pieces.
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Form each of these pieces into a ball. To give you six balls in total.
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When ready to roll, take each ball and roll to as large and thin rectangular shape as you can.
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Once rolled, brush the surface of the rectangular dough with an amount of sesame oil and vegetable oil.
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Sprinkle the surface with 1/6th of the green onion slices, and 1/6th of the white onion slices.
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Take the bottom of the dough closest to you and begin to roll the dough up concertina style until it forms one big cigar style roll.
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Pinch each end of the cigar to seal in the filling.
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Then roll the dough up like a Catherine wheel. Brush the surface with a little oil and place on a tray with parchment paper.
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Do this with all six balls.
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When ready to do the final cook, bring the ¼ cup vegetable oil to 325 degrees Fahrenheit in a skillet.
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Take one of the Catherine wheels of dough, and place on your rolling surface.
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Roll out into a circle as thin as you can make it.
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Pan fry for 2 minutes on each side of the pancake.
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Place on a tray and keep warm until ready to serve.