Hands down these are probably my favorite Chinese appetizers to get. It’s hard for me to resist the urge of ordering 3 or 4 plates of these. They’re so addicting. Yet, you know what’s funny? I hate scallions. I pick them out of everything, but scallion pancakes? Somehow I have no problem with them whatsoever. In fact, I love them in these. The more the better. And the more grease, the better. Ha, these aren’t the healthiest for you since they’re covered in oil from the pan frying, but they’re oh-so-good. Your mouth will thank you. Your heart? Eh, run it off ;)
I didn’t realize how easy these were to make. I mean, I guess if I really thought about it, it’s really just dough and scallions. Duh.
The one thing that took me forever to make these (actually, the only thing that made me put off making these) was the homemade dough. I’ve always been intimidated to make my own dough. Not sure why, but maybe it was my laziness taking over. One thing’s for sure, I thought homemade dough would be really hard. Wrong. I love proving myself wrong — or having others prove that to me. After watching my mom make homemade dough, it wasn’t so bad after all. It’s just water and flour and a lot of resting time. Not too shabby.
So you basically make the dough, section it off, roll it out, brush vegetable oil on it, sprinkle a generous amount of salt and scallions, roll it up lengthwise, then coil it into a snake, smash it down and roll it flat again. I took some pictures to demonstrate that in case my words are more confusing than looking at an actual picture.
Scallion Pancakes [葱油饼]
Yield: 10-12 medium scallion pancakes
6 cups all-purpose flour
3 cups of warm water
Bunch of scallions, chopped
- In a large bowl, sift your flour. In the center of the flour, make a well. Slowly add the warm water and mix together with your hands.
- Keep kneading and mixing the dough until it all comes together in a nice, firm ball.
- Wrap in saran wrap and let sit for about 30 minutes, room temperature.
- After about 30 minutes, unwrap the dough and divide it into medium sized balls.
- Sprinkle your working area with some flour and with a rolling pin, roll out the dough to make a circle.
- Using a pastry brush, brush the top of the circle with vegetable oil.
- Sprinkle a generous amount of salt on top and then scallions. The more the better. If it looks like too much, it’s perfect :)
- Take one side of the circle and roll it to the other side so it looks like this | . Then coil it up like a snail.
- Take your rolling pin and smash the coil and roll it out into a circle again.
- In a large skillet, on medium high heat, add vegetable oil to the skillet and pan fry the pancakes until both sides are golden brown.