Scallion Pancakes
This tough, chewy little pancake is a staple in China. Though the dough requires at least an hour of resting time, it’s easy to make. Cut it into small pieces and serve as finger food for a crowd or into larger wedges and serve at the table, as part of a general Chinese feast. Lard is the traditional (and best) fat for cooking these; substitute oil if you prefer.
Recipe information
Yield
makes 8 or more servings
Ingredients
Preparation
Step 1
Place the flour and salt in a food processor; turn on the machine and add the water through the feed tube until the dough forms a ball. Alternatively, you can slowly pour the water into the flour-salt mixture and stir rapidly with a fork until the dough forms a ball around the fork.
Step 2
Knead by hand for about 1 minute, until the dough is smooth. Place it in a bowl, cover with plastic wrap, and let rest for about 1 hour (or up to a day, refrigerated).
Step 3
On a lightly floured surface, pinch and roll the dough into 2-inch balls, then flatten the balls into disks. Lightly brush one of the disks with sesame oil and sprinkle a few scallions on top. Place another disk on top of that one and use a rolling pin to roll the dough into a 5-inch-long oval. Lightly brush one side of the oval with sesame oil, sprinkle a few scallions on top, and fold the oval in half. Roll into a circle about 1/4 inch thick, adding flour as necessary. Repeat with the remaining dough; you’ll probably make about 6 pancakes with this amount of dough.
Step 4
Generously coat a large, deep skillet with the lard or oil and turn the heat to medium-low. When the lard has melted or the oil is hot, place one of the pancakes in the skillet. Cook until browned lightly, 3 to 5 minutes, then turn and brown the other side. Repeat with the remaining dough, then sprinkle with coarse salt, cut, and serve warm.
