Chinese Scallion Pancakes

Chinese Scallion Pancakes

Chinese Scallion Pancakes

1 hour

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Details
  • Serving Size:   2
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   17 Points
Cuisine
  • Chinese
  • Asian
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 200g all-purpose flour
  • 1 1/2 teaspoon salt
  • 125ml water
  • 4 scallions or green onions, green parts only
  • 2 tablespoons sesame seed oil, for brushing
  • 1/2 cup oil, for frying
Instructions

Combine the sifted flour and salt in a large bowl

Bring the water to the boil, then stir slowly into the flour. Knead continuously for about 15 minutes until the dough loses its stickiness and becomes a smooth ball.

Add more flour is the dough is still sticky, or a little more water if it's too dry.

Place the dough in a bowl, cover with a damp cloth, and leave for 30 minutes

Add the scallions/spring onions to the dough, and mix/fold well into the mixture.

Cut the dough into 4 separate pieces.Use a rolling pin to roll each piece to roll it into a flat thin disk.

Brush on some oil (use sesame seed oil if you want to add some extra flavor), then roll the disk into a long, thin sausage.Curl the sausages up into a snail, then roll into a flat, round pancake.

Add 6mm of oil into a frying pan and shallow fry each pancake. Fry for about 1 minute, then flip over to cook the other side. Continue flipping if necessary, and press down with a spatula to cook the whole surface evenly

Once cooked, take out the pan and place onto a piece of kitchen towel to absorb the excess oil.

Cut into small, pizza-shaped segments, then serve

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