Shanghai Scallion Pancake

0 0
Shanghai Scallion Pancake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Pancake
1 1/2 cups All Purpose Flour Plus 1 tablespoon for rolling the dough (set aside)
1/2 cup Boiling Water
1 1/2 tablespoons Cold Water
1 bunch Scallions Minced, green parts only
2 teaspoons Vegetable Oil 1 teaspoon for rolling dough & 1 teaspoon for cooking
Dipping Sauce
2 tablespoons Soy Sauce
1 teaspoon Rice Vinegar
1 teaspoon Sesame Oil
1 teaspoon Ginger Minced
1 teaspoon Sugar
Sprinkle of Scallions Minced
Sprinkle of Red Pepper Flakes
Kitchen Supplies
Rolling Pin

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Crispy scallion pancakes dipped in a soy vinegar sauce

  • 45 min
  • Serves 2
  • Easy

Ingredients

  • Pancake

  • Dipping Sauce

  • Kitchen Supplies

Directions

Share

Looking to make a simple and quick appetizer? Try making this Shanghai Scallion Pancake! The pancake requires only four ingredients: all-purpose flour, scallions, vegetable oil and water. It will surely be a crowd-pleaser when served with the dipping sauce!

Steps

1
Done

In a large mixing bowl, add all-purpose flour, boiling water and cold water. Using your hands, combine until the mixture becomes a dough (hardened but still flexible). Cover and refrigerate for 30 minutes.

2
Done

Sprinkle some of the remaining tablespoon of flour on a dry and clean working surface. This is to prevent the dough from sticking to the surface. Separate the dough into two halves and place one half onto the working area.

Tip: Add some flour to the dough itself to make it less sticky and easier to worth with.

Tip: Massage the dough to make it softer when eating. It makes a difference!

3
Done

Using your hands first, flatten the dough into a circular shape. Continue doing this with a rolling pin to make it as thin as possible without breaking.

4
Done

Drizzle 1/2 teaspoon of vegetable oil over the dough. Then sprinkle half the scallions generously over the dough.

5
Done

Roll the pancake into a cylinder, then roll it again the other way into the shape of a cinnamon roll. Dab the end of the roll with a little water and press it against the rest of the dough so it doesn't unfold.

6
Done

With the swirls of the roll facing up, use your hands to flatten the dough, then continue with a rolling pin until it is as thin as possible without breaking.

7
Done

Repeat steps 3-6 for the remaining half of dough to make the second pancake.

8
Done

In a small pan over medium heat, add 1 teaspoon of vegetable oil. When hot, add the pancake and cover for 2 minutes. Flip the pancake over and cover for another 1-2 minutes. Both sides should be browned but not burnt. Serve with the dipping sauce.

Rebecca Chan

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Thai Yellow Curry Chicken
next
Vietnamese Coffee
previous
Thai Yellow Curry Chicken
next
Vietnamese Coffee

Add Your Comment