Scallion Pancakes

I made Chinese pancakes with scallion fillings recently. This is a traditional snack that is well-liked by my family. They are easy to prepare and healthy too.

Scallion Pancakes (葱油饼）

Ingredients

• 2 1/2 cups plain flour
• 1 cup warm water
• Canola oil, for brushing and pan-frying
• 1 bunch scallion (or Chinese leeks or spring onion as substitute), chopped thinly

 

Methods

1. Mix flour with 1 cup water until it forms a smooth dough. Knead by hand until the dough is smooth and no longer stick to your fingers. You may need to add in more flour (if too wet) / water (when too dry) in the process. Form it into a ball and put it in an oiled bowl. Cover with a damp cloth and let the dough rest for about 30 minutes.
2. Divide the dough into 6 equal parts. Roll them into individual balls. On a floured surface, roll out one of the balls into thin rectangle/oval sheet with a rolling pin.
3. Lightly brush the top of the flatten sheet with oil, then sprinkle it evenly with chopped scallions. (You may also sprinkle some salt for taste which I have leave it out in my version).
4. Roll the dough up from the long end by hand to form a rope with the scallion fillings stuffed inside. Coil the rope into a spiral circle.
5. Flatten the circle (coiled-side up) into a thin and round pancake with a rolling pin. Repeat the same for the remaining 5 balls.
6. Heat a non-stick frying pan and drizzle / brush with oil, pan-fry the pancakes individually on low-medium heat until golden brown and crispy on both sides. (About 2 minutes on each side).

The pancakes are best eaten warm with chili sauce for dipping. My daughters actually waited eagerly beside my stove. Each time when I dished up a piece of the pancake from my cooking pan, they took it from me immediately to savour it.

You may use a pair of kitchen scissors to cut each pancake into small bite-size wedges as pictured but somehow, it tasted better when you tear them into pieces by hand.