Scallion Pancakes葱油酥饼
Nothing brings home the taste of Northern China quite like scallion pancakes. I especially like this version, which slathers a fat + flour slurry into dough layers—much like butter in croissant dough—to create impressive layers and an extra-crispy crunch when you bite into it.
These pancakes are not for the gluten-lightweights, so pace yourself, CC2.
I followed the recipe exactly from the Chinese YouTuber, whose bread and pastry recipes are generally reliable. I did try a variation with fried bacon bits, Spanish jamón, and lard (see photo above), but I much prefer the all-vegetarian version.
I am also inclined to increase the spices and salt. Otherwise, my husband keeps reaching for the salt shaker.
Ingredients:
250g all purpose flour
1 tsp dry yeast
1 tbsp sugar
175g water, room temperature
Lots of scallions (at least 2 bunches), chopped fine
80g all purpose flour or whole wheat + brown rice
50g vegetable oil (optional, lard or bacon fat)
1 tsp five spice powder
1 tsp ground pepper
1tsp table salt
Instructions:
Mix flour with dry yeast and sugar
Add water to form dough and lightly knead into a ball
Let dough rise (covered) in oven with lights on for 1.5 hours
While dough is rising, mix spices and salt into 80g of flour
Fry 1/3 of chopped scallion (whites) in oil until fragrant
Mix fried onion and oil with flour/spice mixture and remaining 2/3 chopped scallions
Divide this oil infused “pastry seed” 油酥 into six portions and squeeze together to form balls
Divide risen dough into six pieces without handling it too much by punching a hole and turning dough into a ring before dividing the portions (see video)
Fold each pastry seed ball into flattened dough pieces and seal like Chinese baozi 包子
Be sure to line the finished dough balls in the order they are made so that the dough has a chance to relax
Roll out each stuffed dough ball into a 8x6 pancake oval shape, fold over the long edges toward the center, and line the finished long strips (about 8x3) up in the order they are made
Roll out each folded dough length-wise into a long and thin stripe (can be over 20 inches), and roll up into a cylinder, and cut up in half. You should see the many layers in each dough (see photo above and below).
Flatten from the cut side to preserve the layered look, and let rest for about 30 minutes
Don’t forget to dust flour along the way to prevent sticking
Fry in well oiled pan over medium heat until both sides are golden
Tips: Please watch the linked video before embarking on the recipe. The techniques for making Chinese breads and pastries are quite distinct.
