Scallion Pancakes
Healthy and the best scallion pancakes made of flour, green onion scallions and salt. This easy Chinese scallion pancake recipe is authentic and fail-proof!
Servings: 8 pieces
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon chicken bouillon powder optional
- 1/2 cup boiled hot water
- 3 - 4 stalks scallion or green onion, green parts only, trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more
- 2 tablespoons oil for brushing
- Extra all-purpose flour for dusting and rolling
- Oil for frying
Instructions
- Sift the all-purpose flour into a large bowl. Add the salt and chicken bouillon powder (if using), mix well, and set aside.
- Slowly add the water to the flour and knead until the dough is soft, no longer sticky, smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1½ tablespoons of water. Cover the dough with a damp cloth or paper towel and let it rest for 30 minutes.
- Add the scallions to the dough and mix well.
Step-by-Step on How to Make Scallion Pancakes:
- On a lightly floured surface, divide the dough into 8 small balls.
- Working with one dough ball at a time, roll it into a thin disc (about 15cm) using a rolling pin, dusting the pin lightly with all-purpose flour as needed. Brush the surface of the pancake with oil.
- Roll the dough into a long cylinder.
- Roll it up into a tight coil, like a snail.
- Dust the rolling pin with flour and roll the coiled dough flat to about 6 inches (15 cm) in diameter. Transfer to a baking sheet. Repeat with the remaining dough balls.
Step-by-Step on How to Fry Scallion Pancakes:
- Add some oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet.
- Pan-fry the pancake until lightly golden brown, about 1 minute per side. Flip and cook the other side. Repeat with the remaining pancakes and serve immediately. (You may also pan-fry the pancakes using less oil.) Serve immediately with homemade soy milk.
Notes
If you don't use the chicken bouillon powder, then use a total 1 1/2 teaspoons salt for the dough instead of 1 teaspoon salt as stated in the recipe.
To jazz up the aroma of the pancake, you may add 1 teaspoon of sesame oil to the oil and brush onto the surface before rolling up into a cylinder.
You can also pan-fry the pancakes. Just grease your pan with a bit of oil and pan-fry both sides until they turn lightly brown with dark brown spots.
Nutrition
Serving: 1g | Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.02mg | Sodium: 322mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg