Chinese Pancakes with Scallions
Hey there, fellow foodies! Today, I am absolutely thrilled to bring you a recipe that will awaken your taste buds and transport you to the bustling streets of China. Get ready to savor the delightful flavors of Chinese Pancakes with Scallions. As an experienced chef with a passion for culinary excellence, I am excited to guide you through the creation of this mouthwatering dish. So, let's dive right in and embark on a culinary journey that will leave you craving for more!
Equipment
- 1 pan
- 1 bowl
- 1 rolling pin
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon salt divided
- 3/4 cup boiling water
- 1/2 cup cold water or more
- Dash of all-purpose flour
- Vegetable oil for brushing
- 1 bunch scallions finely chopped
- 1 tablespoon vegetable oil
Instructions
- In a bowl, combine flour and 1 teaspoon salt then swiftly mix in boiling water. Gradually add cold water, 1 tablespoon at a time, while mixing until mixture turns into a dough. Knead for about 10 minutes then let rest for about 40 minutes while covered with a damp cheese cloth.
- Sprinkle a flat surface lightly with flour then place dough on top. Cut into 4 pieces. For each piece, flatten dough into a large circle using a rolling pin. On top, spread vegetable oil, 1⁄2 teaspoon salt, and 1⁄4 scallions. Taking one end of the flattened dough, roll inwards until you’ve reached the opposite end of the dough. Then, taking one end of the rolled dough, roll inwards another time until you’ve reached the other end, forming a disk shape. Let rest for about 10 minutes then return to floured surface. Using a rolling pin, flatten each dough disk until 1⁄2-inch thick. Repeat steps until all dough and scallions are used.
- Heat pan over medium-low heat and add oil. Cook pancakes one at a time on hot oil for about 2 minutes on each side or until lightly brown.
- Serve.
Video
Notes
To achieve pancakes that are light, tender, and oh-so-delicious, the secret lies in the dough. Start by combining all-purpose flour, water, and a pinch of salt in a mixing bowl. Gradually add water while kneading the dough until it becomes smooth and elastic. Allow the dough to rest for about 30 minutes to relax the gluten and make it easier to roll out later. This step ensures that your pancakes have the perfect texture when cooked—soft on the inside with a delicate crispness on the outside.