Scallion pancakes are the croissants of China. Made with spring onions or chives, They’re aromatic, flaky, satisfying and breakfast of champions.
I couldn’t find stories on the origin of scallion pancakes, but mostly likely it was a northern Chinese creation. The weather there is like that of North Dakota, far away from water and fairly cold temperatures throughout a year. Not many vegetables could grow happily there, but scallions are survivors. They thrive in that climate.
Today scallion pancakes are everywhere, and different regions have their own versions. Shanghai-style is thick, like bread. It was pan-fried first and then baked. Taiwan-style is thin, like a tortilla wrap. It was folded into “thousands” of layers first and then rolled into a thin circle. Some people also like to use yeasted dough for an even bread-ier texture.
This recipe is closer to the Taiwanese style, because I personally like the pancakes to be buttery and flaky. The SECRET is using lard as the oil, because #LardisAwesome! Yeah, we’re going full-on deliciousness today.
In the next post I’ll show you how to make lard.
Flour – 1 cup
Scallion – ¼ cup, finely diced
Salt – 1 teaspoon
Oil – 2 tablespoons
Hot water – around 1/3 cup
1. Pour all the flour onto a flat surface; create a little well in the center. Little by little, add hot water into the well. Use a pair of chopsticks to mix since this is hot water. When it starts to form solid pieces, use your hand and knead them into a ball. You should have dough like this by the end.
2. Cut the dough into 4-6 even pieces; roll each piece into a thin, flat layer.
3. In a small bowl, mix warm, liquid-y lard with salt and scallions.
4. Spread the lard & scallion mixture onto the rollout dough surface.
5. Start from one end, roll-up the flat layer like you’re rolling a piece of fruit roll-ups. You’ll have a tube-shaped dough at the end.
6. Roll both ends center-wards, like shown in the image below. You’ll have two connected, wheel-shaped dough at the end.
7. Flip one wheel-shape onto the other. Use your hand to flatten it first, and then use a pin to roll it into a thin circle.
8. In a hot pan, add oil and pan-fry both sides until brown and crispy.
9. Drain the excess oil on a paper towel, let cool a bit. Then cut the circle into bite-size pieces, serve.