Chewy Chinese Scallion Pancakes

Light, chewy and flaky scallion pancake

Yesterday I showed how to make Chewy Chinese Pancakes at home using the hot water dough method. As I said, these pancakes are great for Peking Duck or Aromatic Crispy Duck. They are very good with char siu chicken or pork. They are great as wraps for any meat.

Chewy Scallion Pancakes is another very popular Chinese snack, even great as a meal with Turkey Mince Tomato Egg Soup. We find them to be a fabulous combination. It is light and satisfying. It has recently become my family’s favourite.

Making these chewy scallion pancakes is very simple and easy once you have the hot water dough. Scallion, also called spring onion, is widely used in Chinese cooking. One portion of the hot water dough can make 8-10 pieces of these pancakes depending on how big you want them to be. Here’s the simple recipe:

Ingredients

1 portion hot water dough

spring onions or scallion (washed and finely sliced)

salt

sesame oil

Ready to roll

Divide the dough into 8 pieces. Flatten it out with a rolling pin into an oblong or rectangle. Brush with sesame oil and sprinkle some salt and spring onions.

Roll up jelly roll

Fold in from the 2 longer sides. Then roll up jelly roll. Stand on it ends and let rest for about 15 minutes to let the dough relax.

Rolled out dough ready to be fried

Then use the rolling pin to roll it out into a fairly thin circle.

Heat up some oil in a frying pan and fry until both sides are golden. Serve hot with your favourite dipping sauce. We like a combination of chili and soya sauces with some sesame oil added. You can cut into wedges to serve but we love it torn into pieces by hand. I think it looks more country and tastes better.

What type of savoury pancakes do you like? What is your easiest savoury pancakes? What is your favourite dipping sauce? Please share, add and comment in the comment box below.

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