Spring onion or scallion pancakes (chung you bing 蔥油餅) are delightful flaky pancakes, similar to Indian paratha. There are various ways of making these pancakes. This is my favourite method.
These pancakes can be eaten on its own with any favourite dipping sauces, or as a wrap like this egg filled pancakes or eaten with a meal. No bad with curry if you don't mind fusion.
Here is the recipe, makes 6 medium size pancakes.
300g plain flour
180 - 190ml water
1 tsp salt
3 - 4 tbsp fat/oil (melted lard/vegetable oil/sesame oil), I used 50:50 lard and sesame oil
1 cup of chopped spring onion
some raw sesame seeds (optional)
more flour for dusting
cooking oil for frying
- Dissolve salt in water, then mix with flour to form a dough with a pair of chopstick. No need to knead. Leave to rest for about 20 -30 minutes then knead till smooth. Use more flour if dough is sticky.
- Leave to rest for few minutes. Then sprinkle flour on working area, roll the dough out very thin.
- Brush with oil/fat evenly. Then sprinkle on spring onion and a little salt, leave one side of the pastry without spring onion.
- Roll the dough up. If the dough sticks, lift it up with a spatula. Once rolled up, mark into 6 equal parts. Twist off each piece.
- Lightly dust each piece of dough with flour. Twist each piece lightly then press from both ends into a disc. If using sesame seeds, dampen the dough lightly and stick on some sesame seeds.
- Then roll each disc into a thin pancake, dust with more flour if required.
- Fry the pancake with a touch of oil. Flip over when golden.
- When nearly ready, squash the pancake from the side towards the centre to loosen the layers. This step is very important if you like the pancake quite flaky.
Ready to eat straight away while hot.