I probably mentioned in my previous posts that my mom came here for a visit last month. Since she only can stay with us for two months, I must make the most of it during her stay. We did some travelling, Fraser Island, Tasmania (I will write about it once I get a chance) and some places in Brisbane. If you follow my Instagram (here), you probably have already seen some photos.
Anyway, apart from travelling, finally I have had opportunities to cook some traditional Chinese family dishes with her, like the dumplings, pork buns, minced pork noodles and many other things. The scallion pancake is one of them.
I remember I used to eat tons of it when I was a teenage. My best friend and I went to a small eatery near our school to have the pancake as our afternoon snack almost every single day when we were in high school. Because it was so yummy, we always ate too much. By dinner time, we just couldn’t eat anything anymore. My best friend’s father was so concerned. One day, he waited and followed us after school. He caught us stuffing ourselves with these delicious scallion pancakes. It was so funny. (hahahha…)
These days, I found the scallion pancakes from the restaurant are way too oily for my liking. Homemade ones are better since we can control how much oil we put in it. Traditionally, scallion pancakes are made with vegetable oil. Since I only use olive oil for cooking at home, we did an olive oil version this time.
Making scallion pancakes is quite simple and straightforward. One of the most important thing is to use boiling water to mix the flour at the beginning. This step will make sure the dough is soft. Then, we can add more water to knead the dough until smooth.
I only use the green part of the scallion and chop it finely. Big chunk of scallion will easily break the dough. Finely chopped scallions will still break it a little bit when you roll the dough out, but not unmanageable. Oil and flour mixture is also a way to make it easier to roll out the dough without breaking it too much.
In order to achieve the multi-layers, we need to roll out the dough as much as we can to add the toppings. Then, roll the dough into a cylinder and roll again into a coil. Flatten the coiled dough and roll out into a round pancake.
At last, we can enjoy the yummy, flaky, savoury scallion pancakes. 🙂
- All purpose flour – 500g
- Scallion – 120g (green part)
- Olive oil – 50g
- Salt – 10g
- Boiling water – 160ml
- Water – 120ml
- Extra olive oil for cooking
- Mix 25g flour and 20g olive oil in a small bowl. Mix well and set aside.
- Chopped scallion finely and set aside.
- Place the rest of flour in a mixing bowl. Add 160ml boiling water. Use a big spoon or spatula to mix the flour until all water are absorbed by the flour.
- Add the rest of the water. Knead the dough until smooth and soft. If it’s too sticky, add some extra flour. If it’s too hard, add some water.
- Cover with a damp towel or plastic wrap. Let the dough rest for 20 minutes.
- Divide the dough into 8 pieces and roll into a ball.
- Roll one ball out into a disk. Brush with olive oil mixture. Sprinkle with chopped scallions and salt.
- Tightly roll it up from one side. Roll the dough into a coil from one side. Cover with plastic wrap and let it rest.
- Repeat with the rest of the dough.
- Push one coiled dough down. Use a rolling pin to roll out into a flat and round pancake.
- Heat a frying pan on medium heat. Drizzle 1 tablespoon oil. Cook the pancake for 2-3 minutes until golden. Flip and cook the other side for another 2-3 minutes or until golden.
- Repeat with the rest of the pancakes.
- Serve warm. It also goes well with some sweet chilli sauce or any sauce you like.
I hope you enjoy the recipe. 🙂