Imported from YouTube

The Best Homemade Chinese Scallion Pancakes

Name: The Best Homemade Chinese Scallion Pancakes
Prep time: 45 min
Cook time: 64 min
Total time: 279 min
Yield: 8 servings
Cuisine: East Asian
Ingredients: 500 g bread flour (The transcript does not state the flour quantity; approximately 500 g is inferred from eight portions of about 100 g each and the stated water ratio.); 270 g water (For the dough); 1.25 tsp salt (For the dough); 2 tbsp cooking oil (For the dough); 3 tbsp cooking oil (Approximately a few tablespoons, for coating the dough balls during resting); 5 scallions (Finely diced; keep the white and green parts separate); 5 tbsp cooking oil (For caramelizing the scallion whites in the yousu); 3.5 tbsp bread flour (For the flour-oil paste (yousu)); 0.5 tsp 13-spice powder (For the yousu); cooking oil (For oiling the work surface, rolling pin, and hands, plus a thin layer for frying; amount not specified)

Recipe by Souped Up Recipes @SoupedUpRecipes · YouTube

Imported by Suki on SeeMeCook

Crispy, golden Chinese scallion pancakes with soft, chewy interiors and delicate flaky layers. A caramelized scallion-and-flour oil paste, or yousu, provides an especially deep scallion fragrance.

8 servings279 minEast Asian

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Ingredients

500 g bread flour (The transcript does not state the flour quantity; approximately 500 g is inferred from eight portions of about 100 g each and the stated water ratio.)
270 g water (For the dough)
1.25 tsp salt (For the dough)
2 tbsp cooking oil (For the dough)
3 tbsp cooking oil (Approximately a few tablespoons, for coating the dough balls during resting)
5 scallions (Finely diced; keep the white and green parts separate)
5 tbsp cooking oil (For caramelizing the scallion whites in the yousu)
3.5 tbsp bread flour (For the flour-oil paste (yousu))
0.5 tsp 13-spice powder (For the yousu)
cooking oil (For oiling the work surface, rolling pin, and hands, plus a thin layer for frying; amount not specified)

Steps

1
Combine the water, salt, and 2 tablespoons of cooking oil in a measuring cup. Stir until the salt dissolves.
2
Add the liquid to the bread flour in batches, stirring as you pour until all the flour comes together into a sticky dough.
3
Knead the dough in a stand mixer at medium-low speed for about 8 minutes, or knead by hand for about 8–10 minutes, until smooth.
4
Shape the dough into a smooth round ball, then divide it into 8 even pieces of about 100 g each.
5
Shape each dough piece into a smooth ball. Pour a few tablespoons of oil into a tray and place the dough balls in it one at a time, coating each ball completely with oil.
6
Arrange the dough balls in a large enough tray so they do not touch. Press out the air and cover the tray with plastic wrap. Let the dough rest for at least 2 hours. For an overnight rest, refrigerate it, then bring it to room temperature 1 hour before using.
7
Finely dice the scallions. Separate the white parts from the green parts, reserving the green parts for filling the pancakes.
8
Add the scallion whites and 5 tablespoons of oil to a small saucepan. Stir over low heat for a few minutes, until the whites become slightly golden and fragrant.
9
Turn off the heat. Add 3½ tablespoons of bread flour and ½ teaspoon of 13-spice powder to the saucepan. Stir until smooth, then set aside. The yousu should remain fairly thin and easy to spread.
10
Oil the work surface, rolling pin, and hands to prevent the dough from sticking.
11
Take one rested dough ball and roll it toward the four corners into a large, fairly even square sheet. It does not need to be perfectly straight.
12
Visualize the sheet as a 3-by-3 grid of nine squares, and leave one corner section clean. If the yousu has been sitting, mix it again first so the flour that settled at the bottom is reincorporated.
13
Drizzle the yousu over the other eight grid sections and brush it evenly across the dough. Sprinkle the reserved diced scallion greens over the coated sections.
14
Use a scraper to loosen the edge of the dough. Carefully lift and fold the sections toward the middle, continuing around the sheet while leaving the clean section untouched. Continue until two grid sections remain.
15
Stretch the clean section around the folded dough and seal all four edges so the filling will not leak when the pancake is rolled.
16
Push the four corners of the filled square toward the center and tuck them underneath. Fold the sides toward the center to form a round scallion-pancake patty.
17
Repeat the rolling, filling, folding, sealing, and shaping process with the remaining dough balls.
18
Let the shaped patties rest for 30 minutes to relax the gluten.
19
On parchment paper, roll each patty into a pancake 5–6 inches in diameter. Keep parchment between the pancakes if freezing them; they can be frozen for up to 6 months and cooked directly from frozen without thawing.
20
Heat a frying pan over medium heat and add a thin layer of oil.
21
Cook each pancake over medium heat for 6–8 minutes total, flipping and rotating it frequently so both sides brown evenly and become golden and crispy.
22
Serve hot. The finished pancake should be crisp and flaky outside, with a steaming, moist, soft, and chewy interior.

Notes

The flour quantity is not spoken in the transcript; approximately 500 g is inferred from the stated eight portions of about 100 g each. The creator recommends making extra pancakes for the freezer, separating them with parchment rather than plastic wrap. Frozen pancakes may be pan-fried directly without thawing.