Immensely fragrant and packed with flavour, it is no wonder Scallion Pancakes are a Taiwanese crowd favourite! Delight in the crisp and flaky layers that go best with your favourite Chili Oil. This foolproof recipe is a MUST TRY!
Prep Time: 60 mins | Cooking Time: 15 - 20 mins | Makes 6 pancakes
Ingredients
1/2 Cup Chopped Scallions or Spring Onions (approx 3 stalks)
Cooking Oil
(Dough) - Mix and set aside for 30 minutes
2 1/2 Cups Self Raising Flour (approx 335g)
1 Cup Boiling Water
1 Tbsp Room Temperature Water
1/2 Tbsp Vegetable Oil
(Seasoning) - Mix and set aside
1/2 Cup Self Raising Flour (approx 65g)
4 Tbsp Vegetable Oil
3 Tbsp Garlic Butter, Melted
1 Tsp Salt
Directions
(Making the Dough)
In a large mixing bowl, add flour and create a well in the centre. Gradually pour the boiling water into the well, using a pair of chopsticks to mix it in with the flour.
Add 1 Tbsp of Room Temperature or Cold Water and start to knead the dough by hand for 4 - 5 minutes or until the dough is smooth, softer and slightly elastic. (Coat your hands with some flour before kneading the dough)
Coat the base of the mixing bowl with the vegetable oil and place the ball of dough on it. Cover the bowl with a cling wrap and let it rest for 30 mins.
Tip: Resting the dough makes it more elastic and easy to roll out later.
(Assembling the pancake) *See Image Guide Below*
Divide the rested dough into 6 pieces. Take a piece and roll it into a ball.
Using your palm, press down on the ball. Then, use a rolling pin to flatten the dough (The flatter the dough the better!)
Spread a thin layer of Seasoning Mix all over the pancake and sprinkle some chopped scallions on it. Then, roll in up such that it resembles a long cigar stick.
Press down on both ends of the rolled dough and slightly lift it up. Using both hands, gently thrust the dough downwards and in a whipping motion until the dough is visibly stretched out and longer.
Tightly roll up the stretched dough from one end to the other such that it resembles a spiral.
Press down on the rolled up dough with your palm and use the rolling pin to flatten it. Repeat steps 2 - 6 for the other pieces of dough.
(Frying the pancake)
Add some cooking oil to a heated pan and place the flattened dough in it. (Ensure that the oil covers the base of the frying pan)
Pan fry the pancakes till golden brown and crispy. Ready to serve!
IMAGE GUIDE: ASSEMBLING THE PANCAKE
Made too many?
Place each flattened pancake between two sheets of Baking Paper and store them in a large ziplock bag. Put them in the freezer and fry them up when you want to eat them!
Enjoy!
Signing off, Cher
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