Scallion pancakes are a traditional Chinese breakfast food, and they are widely loved because of how aromatic they are. Another plus is that they only require a few pantry staples to make, such as flour, oil, and green onions.
TikToker Sophie (@theenoodlequeen) is demonstrating how to make Chinese scallion pancakes that are crispy on the outside with a flaky center.
In a bowl, add two cups of all-purpose flour and a half teaspoon of salt. Pour in a half cup of boiling water while stirring. Mix until the water has absorbed and the flour has a shaggy, crumbly texture.
Next, mix in a quarter cup of cold water. Once the water has been absorbed, knead the dough in the bowl with your hands to form a ball. When the ball starts to take shape, transfer the dough to a flour-dusted surface.
Continue kneading for a few minutes, then wrap up the dough and let it rest for twenty minutes. Meanwhile, prepare the filling for the scallion pancakes.
Grab a bunch of green onions and chop off the white ends, which will be used to fry in oil. Cut the dark green parts in half vertically and dice them up.
Next, pour a quarter cup of grapeseed oil into a hot pan. Add the ends of the green onion and cook them for about ten minutes. Afterward, remove the onions and pour the oil into a small bowl.
Add a half teaspoon of salt and a half cup of flour to the oil to create a paste. Stir until the consistency thickens.
When the dough is finished resting, knead it into the shape of a log. Divide the log into six pieces and work with one piece at a time. Cover the rest of the dough to prevent it from drying out.
Roll the piece of dough into a rectangular shape. The rectangle should be about six by four inches in size. Drizzle some of the scallion oil paste on top and spread it evenly across the dough. Then, sprinkle on a handful of finely chopped green onions.
Roll the dough three to four times from the bottom up so that it turns into a skinny log. Roll again from one side to the other so that it resembles a snail shell.
Cover it up while you work on the remaining dough pieces. After all six are completed, flatten them into pancakes using a rolling pin.
Place a pancake into a greased pan and swirl the pan around so the pancake doesn’t stick to the bottom. Cover with a lid and let it cook for a minute. Then, flip the pancake, cover it, and cook for another minute until both sides are a perfect golden brown.
Enjoy the scallion pancakes with a bowl of congee for a delicious and nutritious breakfast!
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