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Scallion Pancakes - Spring Onion Hotcake Recipe

User Rating 4 Star Rating (1 Review)

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Serve these popular pancakes with meals or as a snack. Makes 8 - 10 scallion pancakes.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup self rising flour
  • 1 cup boiling water
  • 2 teaspoons vegetable oil or Asian sesame oil
  • 2 spring onions (scallions, green onions), washed and thinly diced (or as you like)
  • a bit of oil to brush on pancakes
  • a bit of salt to sprinkle on pancakes during frying

Preparation:

Combine the 2 flours in a large bowl. Stir in the vegetable oil. Pour in half the boiling water into the flour and begin stirring immediately, then use your hands to combine into a dough. Add the remaining boiling water as needed. Cover the dough and let it rest for 2 hours.
While the dough is resting, wash and dice the spring onions.
Turn the dough out onto a lightly floured surface. Knead briefly, then cut into thirds and continue kneading until the dough is smooth and elastic.

Roll each of the three sections of dough out into a flat piece approximately 1/2 cm or 1/4 inch thick. (If desired, you can make a thinner pancake, about 1/8 inch thick)

Brush the pancake with a bit of oil, and sprinkle with spring onion pieces. Roll up the pancake and cut into 7 - 8 pieces.

Use the palm of your hand to flatten each piece. Roll out again.

Heat a bit of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown, being sure to sprinkle with a bit of salt during frying. While cooking, press down on the center with a spatula to make sure the pancake cooks.

Serve whole or cut into wedges. Serve plain or with soy sauce or another dipping sauce if desired.

Reader Rating: 4 out of 5 stars
This is the closest I have found for this pancake known at dim sum. I love it! Thank you! From Doris
User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member Joy_C

I've personally never eaten this kind of thing before within a Chinese food context, but they reminded me of roti. I made these to go with a Chinese sweetcorn soup and it was a great accompaniment. Great texture and they were delicious dipped in some soy sauce.

3 out of 3 people found this helpful.

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