| Prep: 30 mins | Cook: 10 mins – 12 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 225 | 7g | 1g | 33g |
| sugars | fibre | protein | salt |
| 1g | 2g | 6g | 0.2g |
Why I Love Chinese Vegetable Scallion Pancake
Fine dining has always been an ineffable joy to me. Unveiling flavours and experimenting with recipes, mingling my French roots with my Southern upbringing, is something that motivates me. One of my favorite Asian-inspired discoveries is the Chinese recipe of the Vegetable Scallion Pancake. The delight of a global palate wrapped up in a sizzling pancake is simply divine!
A Bite Into Tradition
Found in the bustling streets of China and the quiet serenity of home kitchens alike, the Vegetable Scallion Pancake holds a revered place in traditional Chinese cuisine. This delightfully crunchy and savory treat, with its warm, aromatic layers, echoes the grace of French pastries I often bake, yet introduces unique Asian flavors that are both refreshing and delectable.
An Ode to Flavors and Techniques
The pleasure derived from making a Vegetable Scallion Pancake lies in its humble ingredients. Just like the classic beignets, this recipe relies on simple components, such as all-purpose flour and warm water. Yet, when combined with Chinese five spice, sesame oil, and a generous sprinkle of chopped scallions, these everyday items promise an unforgettable culinary experience.
Inspired by Gordon Ramsay’s emphasis on mastering technique, my version of this recipe transforms these modest elements into something truly extraordinary. The process of kneading the dough into the perfect consistency, layering the green onions, and rolling it into a thin pancake is an art in itself. It’s a culinary dance, from the comforting rhythm of kneading to the sizzling waltz in the frying pan!
Pairs and Partners
Given the savory punch of the scallion and distinct notes of sesame oil, these pancakes are versatile and can be paired with a variety of dishes. Try them with a savory Hot and Sour Soup or as an appetizer before a hearty Beef and Broccoli main course. Or even, for a fusion twist, replace the traditional baguette with a Vegetable Scallion Pancake in a Banh Mi.
What You’ll Need
- 2 cups of all-purpose flour
- 1 cup of warm water
- 1 cup of chopped scallions (green onions)
- 1/2 teaspoon of salt
- 1/2 teaspoon of Chinese five spice powder (optional)
- 1-2 tablespoons of sesame oil for brushing
- Additional flour for rolling
- Vegetable oil for frying
- Soy sauce for serving (optional)
Method
Step One
Begin by taking a large mixing bowl and add 2 cups of all-purpose flour, 1/2 teaspoon of Chinese five spice powder, and 1/2 teaspoon of salt. Stir the ingredients together until they are well-combined.
Step Two
Next, slowly add 1 cup of warm water to the flour mixture. Stir the ingredients together until they start to form a dough. If the dough is too dry, feel free to add more water – a tablespoon at a time. Knead the dough on a lightly floured surface until it becomes smooth. Put the dough back in the bowl, cover it with a damp cloth, and let it rest for about 30 minutes.
Step Three
After the dough has rested, divide it into four equal sections. Roll out one of the sections into thin circular shape and brush it lightly with sesame oil. Sprinkle some chopped scallions over the dough, then roll it up into a log. After that, coil the log like a snail shell, pinch the end into the dough to make sure it stays in place, and then roll out the dough again into a circle.
Step Four
Repeat these steps with the remaining sections of dough.
Step Five
Now, heat a frying pan to medium heat and add enough vegetable oil to lightly coat the bottom of the pan. Place one of the pancakes in the pan and fry it until it’s golden brown. This should take about 2-3 minutes on each side. Repeat this process with the remaining pancakes, adding more oil as needed.
Step Six
Finally, cut the pancakes into wedges and serve them hot. They can be enjoyed plain or with soy sauce for an extra kick.
