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Taiwanese Scallion Pancake
A popular Taiwanese street food, this savory pancake is made from layers of dough, scallions, and oil, pan-fried until golden brown and crispy on the outside, yet tender and chewy on the inside. It's often served with a simple dipping sauce.
đ§ Ingredienser
- 500 g All-purpose flour(plus more for dusting)
- 250 ml Boiling water
- 125 ml Cold water
- 1 tsp Salt
- 150 g Scallions (green onions)(finely sliced)
- 150 ml Vegetable oil(for frying and for the scallion paste)
- 2 large Egg whites(lightly beaten, for the scallion paste)
- 1 tbsp Black sesame seeds(optional)
đšâđł Instruktioner
- 1
In a large bowl, combine the flour and salt. Pour the boiling water over the flour and mix with a fork until it starts to come together. Be careful as it will be hot.
đĄ Proffstips: Using boiling water helps to gelatinize the flour, creating a more tender dough. - 2
Add the cold water and lightly beaten egg yolks to the flour mixture. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest for at least 30 minutes at room temperature.
- 3
While the dough rests, prepare the scallion paste. In a heatproof bowl, combine the finely sliced scallions, beaten egg whites, and 2 tablespoons of vegetable oil. Mix well. If using, stir in the black sesame seeds.
đĄ Proffstips: The egg white helps to bind the scallions and oil, creating a paste that distributes evenly. - 4
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out one portion of dough into a thin rectangle, about 10x12 inches. Spread about 1-2 tablespoons of the scallion paste evenly over the surface, leaving a small border around the edges.
- 5
Starting from one of the long sides, tightly roll up the dough into a long log. Gently flatten the log with your palm, then roll it up from one end into a spiral shape, tucking the end underneath. Repeat with the remaining dough portions.
- 6
Let the rolled spirals rest for about 10 minutes, covered with plastic wrap. Then, flatten each spiral gently with your palm or a rolling pin into a pancake about 6-7 inches in diameter. Be careful not to press too hard, which can break the layers.
- 7
Heat about 2-3 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Carefully place a pancake into the hot oil. Cook for about 3-4 minutes per side, until golden brown and crispy. You may need to adjust the heat to prevent burning.
đĄ Proffstips: A generous amount of oil and medium-high heat are key for achieving a crispy exterior. - 8
Drain the cooked pancakes on paper towels. Slice into wedges and serve immediately.
đĄ Proffstips
- âFor extra flaky layers, ensure the dough is well-rested.
- âDon't overwork the dough after adding the scallion paste, as this can make the pancakes tough.
- âAdjust the amount of scallions to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of Sichuan peppercorn powder to the scallion paste for a subtle numbing spice.
- For a richer flavor, use lard instead of vegetable oil for frying.
- Some variations include adding a beaten egg to the scallion mixture for extra richness.