Chinese Scallion Pancakes- Makes 8
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Ever had Chinese scallion pancakes? These gorgeous, golden flatbreads are a regular breakfast staple in many parts of China and Taiwan. Our ayi back in Shanghai would often make them with leftover dumpling dough and many times first thing in the morning with half-fried eggs. This delicious flatbread is surprisingly easy to make and once you’ve tried this fresh homemade version, you’ll never go back to its oily store-bought counterpart. Serve it hot with fried eggs, Chinese cucumber salad or simply dipped in Chinese chili oil. Leftover uncooked pancakes freeze beautifully - simply pile them up with baking paper in between, then freeze them in a sealed ziplock bag. To use frozen pancakes, thaw them in the fridge before roasting them in a hot pan.
Check out the quick and easy video on our Instagram page.
Check out the quick and easy video on our Instagram page.
Ingredients for Chinese Scallion Pancakes250 g all-purpose flour , about 2 cups + extra for dusting
1 teaspoon salt 155g boiling hot water, plus more if neccesary For the filling
2 tablespoons lard or coconut oil, melted 2 tablespoons plain flour 1/4 teaspoon ground toasted Sichuan pepper, or Chinese five-spice powder 1/4 teaspoon sea-salt, or to taste 8-10 stalks spring onions or scallions, finely chopped For frying
2-3 tablespoons vegetable or coconut oil |
Recipe |
Make the dough
Prepare the filling
Rolling and roasting pancakes
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For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
Click here for more details.
Click here for more details.