葱油酥饼 Scallion Pancakes

Nothing more than scallion pancakes brings home the taste of Northern China. I particularly like this version of adding fat to the pancake dough which produces impressive layers and and an extra crispy crunch when bite into it. These pancakes are not gluten light-weights so pace yourself CC#2. I followed the exact recipe from a Chinese Youtuber小高姐 whose Chinese bread and pastry recipes are generally reliable. I tired a variation by adding fried bacon bits, Spanish Jamón and lard (see photo above) but much prefer the all vegetarian version. I am also amping up the spices and salt. Otherwise my husband keeps reaching for the salt…

Ingredients:

• 250g all purpose flour

• 1 tsp dry yeast

• 1 tbsp sugar

• 175g water, room temperature

• Lots of scallions (at least 2 bunches), chopped fine

• 80g all purpose flour or whole wheat + brown rice

• 50g vegetable oil (optional, lard or bacon fat)

• 1tsp five spice powder

• 1 tsp ground pepper

• 1tsp table salt

Instructions:

1. Mix flour with dry yeast and sugar

2. Add water to form dough and lightly knead into a ball

3. Let dough rise (covered) in oven with lights on for 1.5 hours

4. While dough is rising, mix spices and salt into 80g of flour

5. Fry 1/3 of chopped scallion in oil until fragrant

6. Mix fried onion and oil with flour/spice mixture and remaining 2/3 chopped scallions

7. Divide this oil infused “pastry seed” 油酥 into six portions and squeeze together to form balls

8. Divide risen dough into six pieces without handling it too much by punching a hole and turning dough into a ring before dividing the portions (see video)

9. Fold each pastry seed ball into flattened dough pieces and seal like Chinese baozi 包子

10. Be sure to line the finished dough balls in the order they are made so that the dough has a chance to relax

11. Roll out each stuffed dough ball into a 8x6 pancake oval shape, fold over the long edges toward the center, and line the finished long strips (about 8x3) up in the order they are made

12. Roll out each folded dough length-wise into a long and thin stripe (can be over 20 inches), and roll up into a cylinder, and cut up in half. You should see the many layers in each dough (see photo above and below).

13. Flatten from the cut side to preserve the layered look, and let rest for about 30 minutes

14. Don’t forget to dust flour along the way to prevent sticking

15. Fry in well oiled pan over medium heat until both sides are golden

Tips: Please watch the linked video before embarking on the recipe. The techniques for making Chinese breads and pastries are quite distinct.