Scallion Pancakes

葱油饼

Scallion pancakes have a rich culinary history tracing back to ancient China, where they were known as "cong you bing." Originating in Shandong Province, these savory pancakes were initially a street food staple before gaining popularity across China and eventually spreading to other parts of Asia. With its crispy exterior and layers of chopped scallions folded within, scallion pancakes have become a beloved dish enjoyed both as a snack and appetizer around the world.

INGREDIENTS (6 pancakes)¹

• Dough

  • 2 cups (300 g) all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup boiling water

  • 1/4 cup cool water

• Filling

  • 1/4 cup and 2 tablespoons (50 g) all-purpose flour

  • 1/4 cup peanut oil (can substitute with olive oil)

  • 3/4 teaspoon salt

  • 8 to 10 green onions, split down the middle and chopped (1 cup)

STEPS

for the dough, start by combining the flour and salt in a big bowl. Then pour in the boiling water while mixing; let the water be fully absorbed. Then pour in cold water.

Dough flakes should start forming, so begin pressing the dough together with hands. Knead for 5 minutes - until a firm ball is formed. Let the dough rest for 20 minutes.

While the dough is resting, begin making the filling by combining dough, oil, salt to make the paste and chop up green onions and set aside.

After 20 minutes, knead the dough for another minute to smooth it out. Then cut the dough into 6 even pieces and form the dough into balls with your hands.

Roll each dough ball into a thin rectangle with a rolling pin and spread about 1 tbsp of filling on to the dough and spread evenly, leaving a gap around the edges. Then sprinkle green onions (about 2 tbsp) onto the paste.

Roll the dough tightly to create a long thin tube. Then flatten the dough and roll from the other side to create a round shell-like shape. Seal the pancake.

Repeat for the remaining dough until each pancake is ready.

Now, roll out each pancake into a circle and heat a 9 inch cast iron pan over medium high heat and fully coat the bottom of the pan with oil.

Add a pancake once the oil is hot and use swirl the pancake around the evenly spread the oil. Then cover the pan and turn the heat to medium for 1 minute. Remove the lid and flip the pancake over, repeating the steps. Remove the lid and use a spatula to press the pancake down to make it crispy. Flip regularly until both sides are crisp and browning.

Let the pancakes cool and then cut into 6 pieces.

Enjoy!!

We decided to make scallion pancakes as they are a household favorite for both of us and we never order Chinese takeout without scallion pancakes. We grew up eating them and they are a staple for both of us.

1. https://omnivorescookbook.com/chinese-scallion-pancakes/