Chinese scallion pancakes
These flaky Chinese spring onion pancakes are cooked in a frying pan. Roll the dough thinly, roll it up into a log and coil it before flattening, creating crisp layers as it cooks.
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How to make it
Prepared 0 of 6 steps
Mix the dough
Put the flour in a bowl and add 3 g salt. Pour in 120 ml hot water and mix with a spoon, then add 60 ml room-temperature water. When the dough is cool enough to handle safely, bring it together by hand.
Let the dough rest
Knead for 5–7 minutes until a smooth surface. Cover the bowl and let it sit for 30 minutes: during this time, the flour will absorb the moisture and the dough will become easier to roll out without tearing.
Prepare the green onions
Wash and thoroughly pat dry the spring onions, then slice into thin rings. Chop any large white sections more finely. Divide the dough, spring onions, remaining salt and 40 ml oil into 4 equal portions.
Roll the layers
Roll each piece of dough into a thin rectangle. Brush with its measured share of oil and sprinkle with spring onions and salt. Roll tightly from a long edge into a log, then coil it into a spiral and tuck the end underneath.
Roll out the pancakes
Cover the coils with a towel and rest for 5 minutes. Gently roll each one into a round about 5 mm thick without squeezing out the filling. Avoid sharp stretching, which can make the spring onions tear through the outer layers.
Fry until crispy
Heat a frying pan over a medium heat and use the remaining 20 ml oil to cook all the pancakes. Cook for 3–4 minutes on each side, until golden patches appear and the inner layers are fully cooked and no longer doughy.
Little hint
Dry the spring onions well and chop them finely so they do not tear the dough during rolling. If a pancake browns too quickly, lower the heat to allow the centre to cook through.
Frequently asked questions
What should I watch out for when cooking?
Dry the spring onions well and chop them finely so they do not tear the dough during rolling. If a pancake browns too quickly, lower the heat to allow the centre to cook through.
How should I prepare the ingredients?
Put the flour in a bowl and add 3 g salt. Pour in 120 ml hot water and mix with a spoon, then add 60 ml room-temperature water. When the dough is cool enough to handle safely, bring it together by hand.
