Chinese scallion pancakes are healthy, vegan, crispy and delicious. These pancakes are a type of savoury flatbread made from dough, as opposed to western pancakes made with a batter. You can find this delicacy as a popular street food in China and Taiwan.
- 200 g all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon chicken bouillon powder, optional
- 125 ml water
- 3 – 4 stalks scallion or green onion, green parts only, trimmed and cut into small rounds
- 2 tablespoons oil, for brushing
- Extra all-purpose flour, for dusting and rolling
- Oil, for frying
- Sift the all-purpose flour into a big bowl and add the salt and chicken bouillon powder (if using). Combine well and set aside.
- Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes.
- If the dough is too dry, add 1 to 1 1/2 tablespoons water. Cover with a damp cloth and let it rest for 30 minutes.
- Add the scallions into the dough and combine well
- On a flat and floured surface, divide the dough into eight small dough balls
- Roll each ball into a thin disc with a rolling pin. Dust the rolling pin with all-purpose flour as you go. Brush the surface of the pancake with oil.
- Once the dough is flat, measuring about 15 cm in diameter, set it aside on a baking sheet.
- Add about 6 mm oil into a skillet over moderately high heat. Transfer a pancake onto the skillet.
- Shallow fry each side of the pancake to a light golden brown, about one minute. Flip the pancake over and shallow fry the other side. Serve immediately once all pancakes are done.
This article first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.