Chewy, flaky, and savory scallion pancakes are unarguably one of the most comforting foods. This pan-fried delicacy is such a treat. It conjures up memories of my grandma rolling and kneading the dough and folding in layers upon layers of scallions, and also our former next door neighbors frying them up every afternoon and filling our house with the irresistible aroma.
Here are instructions on how to make addictively delicious Chinese scallion pancakes in your home kitchen!Serious eats has a photographed step-by-step tutorial that may prove useful!
Ingredients:For the Pancakes:
2 cups all-purpose flour, plus extra for dusting work surface
1 cup boiling water
1/4 cup toasted sesame seed oil
2 cups thinly sliced scallion greens
1/4 cup vegetable oil
Add flour and water in a bowl, knead until dough is smooth and very elastic. Coat lightly in oil, and place in bowl. Cover with a damp towel and let rest for 30 minutes.
Roll into a thin rectangular shape, brush with oil, and sprinkle with salt and scallions.
Starting from the long end, roll the dough up tightly like a jelly roll, creating one long snake of rolled-up dough.
Divide roll in half, and coil each into a round bundle of dough. Roll out into a flat, round pancake.
The dough may stick a little but it should be workable. Use a bit of oil (no flour) to prevent sticking if necessary.
Heat a large pan with oil on medium high heat, cook each side of the pancakes until golden, 2 min on each side.
Sprinkle with salt, cut into 6 wedges and serve immediately.