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Authentic Chinese Scallion Pancakes
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Recipe

11 INGREDIENTS • 13 STEPS • 1HR 30MINS

Authentic Chinese Scallion Pancakes

4.8
4 ratings
Layered flatbread, pronounced bing in Chinese, is a staple in northern China. The bread comes in many forms and usually resembles less-fluffy croissant. They both uses animal fat to make a layered pastry dough, which yields a crispy, flakey bread after cooking.
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Omnivore's Cookbook
Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
http://omnivorescookbook.com/
Layered flatbread, pronounced bing in Chinese, is a staple in northern China. The bread comes in many forms and usually resembles less-fluffy croissant. They both uses animal fat to make a layered pastry dough, which yields a crispy, flakey bread after cooking.
1HR 30MINS
Total Time
$1.20
Cost Per Serving
Ingredients
Servings
6
US / Metric
Pastry Flour
1 cup
Pastry Flour
Water
1 cup
Water, boiled
Water
1/4 cup
Water, chilled
Peanut Oil
1 tsp
Peanut Oil
or Vegetable Oil
Sea Salt
1 tsp
Ground Sichuan Pepper
1/2 tsp
Ground Sichuan Pepper
up to 1 teaspoon
optional
Chicken Fat
1/4 cup
Chicken Fat
or melted lard or white shortening
Peanut Oil
3 Tbsp
Peanut Oil
or Vegetable oil
Scallion
1 bunch
Scallion, trimmed, finely chopped
about 2/3 cup, 4 scallions per 6 servings
Peanut Oil
as needed
Peanut Oil
for frying
or Vegetable Oil
Nutrition Per Serving
VIEW ALL
Calories
363
Fat
17.0 g
Protein
6.2 g
Carbs
46.6 g
Add to plan
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Authentic Chinese Scallion Pancakes
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author_avatar
Omnivore's Cookbook
Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
http://omnivorescookbook.com/
Cooking InstructionsHide images
step 1
Combine All-Purpose Flour (2 cups) and Pastry Flour (1 cup). To make the dough, place 2 1/2 cup of the flour in a medium work bowl. Slowly pour in boiling Water (1 cup) while stirring clockwise with a pair of chopsticks until large flakes have formed.
step 1 Combine All-Purpose Flour (2 cups) and Pastry Flour (1 cup). To make the dough, place 2 1/2 cup of the flour in a medium work bowl. Slowly pour in boiling Water (1 cup) while stirring clockwise with a pair of chopsticks until large flakes have formed.
step 2
Add Cold Water (1/4 cup), 1 tablespoon at a time, and keep stirring until there is little or no dry flour on the bottom of the bowl. Dust both hands with a thin layer of flour. Press and work the dough flakes together by hand to form a dough ball.
step 2 Add Cold Water (1/4 cup), 1 tablespoon at a time, and keep stirring until there is little or no dry flour on the bottom of the bowl. Dust both hands with a thin layer of flour. Press and work the dough flakes together by hand to form a dough ball.
step 3
Turn the dough out onto a lightly floured board and knead it gently, adding a little extra flour as needed, until the dough is as soft as an earlobe.
step 3 Turn the dough out onto a lightly floured board and knead it gently, adding a little extra flour as needed, until the dough is as soft as an earlobe.
step 4
Add Peanut Oil (1 tsp) to a clean bowl and wipe with paper towel to coat the bowl with oil. Place the dough in the bowl and cover with plastic wrap or a damp towel. Let the dough rest for 20 to 30 minutes.
step 4 Add Peanut Oil (1 tsp) to a clean bowl and wipe with paper towel to coat the bowl with oil. Place the dough in the bowl and cover with plastic wrap or a damp towel. Let the dough rest for 20 to 30 minutes.
step 5
While the dough is resting, make a thin paste by mixing together in a small bowl the remaining 1/2 cup Flour, Sea Salt (1 tsp), Ground Sichuan Pepper (1/2 tsp), Chicken Fat (1/4 cup), Peanut Oil (3 Tbsp). Set the Scallion (1 bunch) next to the paste.
step 5 While the dough is resting, make a thin paste by mixing together in a small bowl the remaining 1/2 cup Flour, Sea Salt (1 tsp), Ground Sichuan Pepper (1/2 tsp), Chicken Fat (1/4 cup), Peanut Oil (3 Tbsp). Set the Scallion (1 bunch) next to the paste.
step 6
Divide the dough into 6 equal portions and roll each portion into a smooth ball. Working on 1 piece at a time, keeping the other portions covered so that they do not dry out.
step 6 Divide the dough into 6 equal portions and roll each portion into a smooth ball. Working on 1 piece at a time, keeping the other portions covered so that they do not dry out.
step 7
Use a flat rolling pin to roll the ball out into a strip, as thin as you can without tearing the dough, about 45cm (18-inch) long. Smear one-sixth of the paste on top of the strip and sprinkle one-sixth of the green onions all the way down the strip.
step 7 Use a flat rolling pin to roll the ball out into a strip, as thin as you can without tearing the dough, about 45cm (18-inch) long. Smear one-sixth of the paste on top of the strip and sprinkle one-sixth of the green onions all the way down the strip.
step 8
Roll up the strip from one of the long sides to form a rope, and then pull this rope gently to form a strand 60cm (24-inch) long. Coil the strand until you have a flat circle, like a cinnamon roll. Repeat with the rest of the dough and paste until you have 6 circles.
step 8 Roll up the strip from one of the long sides to form a rope, and then pull this rope gently to form a strand 60cm (24-inch) long. Coil the strand until you have a flat circle, like a cinnamon roll. Repeat with the rest of the dough and paste until you have 6 circles.
step 9
Roll this circle out into a 20cm (8-inch) disk. Repeat with the rest of the strands until you have 6 disks.
step 9 Roll this circle out into a 20cm (8-inch) disk. Repeat with the rest of the strands until you have 6 disks.
step 10
These pancakes freeze very well. To store, seal uncooked pancakes with plastic wrap and transfer into a large ziplock bag. You can place several pancakes into one bag. Place the bag on a tray and transfer to freezer. Take out the tray once the pancakes are completely frozen. To cook frozen pancakes, let pancakes thaw slowly in the fridge. When defrosted completely, unwrap and cook by the same way as fresh pancakes.
step 10 These pancakes freeze very well. To store, seal uncooked pancakes with plastic wrap and transfer into a large ziplock bag. You can place several pancakes into one bag. Place the bag on a tray and transfer to freezer. Take out the tray once the pancakes are completely frozen. To cook frozen pancakes, let pancakes thaw slowly in the fridge. When defrosted completely, unwrap and cook by the same way as fresh pancakes.
step 11
Heat a flat frying pan over medium-high heat and then film the bottom with Peanut Oil (as needed). As soon as the oil is hot, place the bread in the pan. Cook until the bottom is golden. Flip and cover, until the other side turns golden too.
step 11 Heat a flat frying pan over medium-high heat and then film the bottom with Peanut Oil (as needed). As soon as the oil is hot, place the bread in the pan. Cook until the bottom is golden. Flip and cover, until the other side turns golden too.
step 12
Remove to a plate lined with paper towels and keep the bread warm in a 120 degrees C (250 degrees F) - oven for up to 20 minutes.
step 12 Remove to a plate lined with paper towels and keep the bread warm in a 120 degrees C (250 degrees F) - oven for up to 20 minutes.
step 13
Cut each pancake into 6 or so wedges and serve warm. If you have leftover pancakes, heat them up with a bit oil in a skillet, covered, until warmed throughout. The pancakes will remain crispy.
step 13 Cut each pancake into 6 or so wedges and serve warm. If you have leftover pancakes, heat them up with a bit oil in a skillet, covered, until warmed throughout. The pancakes will remain crispy.
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Tags
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Breakfast
Dairy-Free
Budget-Friendly
Asian
Comfort Food
Snack
Shellfish-Free
Chinese
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