Delving into the art of layered scallion pancakes can be a tad challenging, with the dough sometimes erring on the thin side, which might not yield the sought-after texture. Yet, when you finally get the hang of it, the result is a flavorful, delicately layered treat that hits the right spot for your taste buds.
Today, we’re exploring a unique method for making a 9-layer scallion pancake. This technique ensures an aromatic, textured bread that pairs excellently with a hot bowl of soup, a relaxed Chinese brunch, or simply as a savory snack whenever you feel the urge.
One of the exciting aspects of this recipe is its thicker structure and pronounced layers. Another advantage is that the pancakes can be stored in the freezer, allowing you to enjoy them at a later date. Simply seal the prepared dough in a zip-lock bag, ensuring minimal air remains, and you have a savory treat that can be enjoyed for several weeks. When storing multiple pancakes, separate them with wax paper or plastic wrap. Remember to increase the cooking time when using frozen dough.
In the past, we’ve journeyed through various pancake recipes such as Sarah’s take and Judy’s Shou Zhua Bing – a common pancake type in China but seldom seen in the US. Now, it’s time to dive into the process of making our unique, 9-layer scallion pancakes.
Ingredients You’ll Need
- Flour: 2 ½ cups
- Salt: ½ teaspoon
- Sugar: 1/8 teaspoon
- Optional Five spice powder: 1/8 teaspoon
- Water: ¾ cup
- Soy sauce: 2 tablespoons
- Additional Water: 2 tablespoons
- A pinch of Sugar
- Optional crushed garlic: ¼ teaspoon
- Oil: 1 tablespoon
- Chopped Scallions: 4-5
- Salt: To taste
- Sesame seeds: 1 tablespoon
- Cooking oil: As required
- The Cooking Steps
- To start, mix flour, salt, sugar, and five spice powder (if using) in a large bowl. Add ¾ cup water and mix until a dough forms. Spend about 5 minutes kneading this dough until it’s smooth, then cover it with a damp cloth and let it rest for an hour. Meanwhile, prepare your dipping sauce by mixing soy sauce, water, a pinch of sugar, some chopped scallions, sesame seeds, and if you wish, garlic in another bowl.
- Once the dough is ready, split it in half and keep one part under the damp cloth. Roll the other half into a thin rectangle. Then spread about half a tablespoon of oil on it, followed by half of the chopped scallions, some salt, and sesame seeds. Cut two slits on each long side of the dough.
- Position the dough vertically. Starting from the bottom, fold the two sides over the center. Now, fold the entire unit forward onto the middle layer, then fold the sides over again and repeat.
- When your rectangle is neat, gently enlarge it by rolling until it’s about twice its original size. Be careful not to press too hard, so the layers of dough stay separate, preserving small air pockets.
- To cook, heat a bit of oil over medium heat, then add the pancake. Cover the pan and let it cook for about five minutes on each side until it turns golden. Transfer it to a cutting board, cut it into pieces, and serve with your homemade dipping sauce. Repeat these steps with the rest of the dough and scallion mixture.
- Note: To freeze, place a layer of wax paper, parchment paper, or plastic wrap between each pancake and store in an airtight zip-lock bag.
This recipe yields 2 large pancakes.
By understanding this enhanced scallion pancake recipe and learning the correct techniques for maintaining layers and flavors, you’ll be on your way to mastering this Chinese culinary classic. Now that you’re equipped with the know-how, it’s time to get your apron on and start cooking these delicious Chinese scallion pancakes. Happy cooking!