We all love Chinese food that we get in your usual restaurants like General Tao Chicken or Beef Broccoli. But there’s so much too it than the dishes that you find in the restaurants. Vero’s family always cooks authentic Chinese food at home that you rarely find in restaurants. The first time I ever tasted Spicy Jellyfish Salad was at a party at Vero’s house and it was AMAZING. And if I hadn’t eaten it at her house, I wouldn’t have ever ordered it at the restaurant, and that’s if they have it on their menu. But there’s another dish that they make pretty often and that always steals the show for me, and it’s Chinese Pancakes. Basically it’s a lightly fried crispy-on-the-outside pancakes with vegetable or meat filling. We love it so much that we decided to try and make one ourselves. But we wanted to simplify it and to make it with scallions only, since we love it so much! And the result exceeds our expectations. It’s very crispy on the outside and chewy on the inside, complemented with the delicious flavours from the scallions. And we like to eat it dipped with soy sauce or a mixture of soy sauce and sesame oil. It just adds that extra flavour if you need it! Just follow these simple steps and you’ll be able to have a feast with these delicious Scallion Pancakes. Just a heads up, it’s very addicting!
- 1 cup of all-purpose flour
- 2 bunches of chopped scallions
- 2 tablespoons of chopped onions
- 1/2 cup of warm water
- Salt to taste
- Canola or vegetable oil
- In a mixing bowl, mix together the flour and warm water until it becomes a dough. Fold the dough repeatedly until it becomes elastic.
- Cover with wet cloth and let dough rest for 30 minutes.
- Cut dough in 2 and roll out one half on a greased metal surface (you can use a metal baking sheet) until really thin. You should be able to roll it out to at least a 20×30 cm rectangle.
- Grease the top surface of the dough. Place scallions and the onions on the thinly rolled dough and season with a good amount of salt.
- Roll the dough back into a cylinder shape and form into a ball. Let rest for 20 minutes.
- Roll out the dough into a circular, pancake shape until it reaches the desired thickness (should be about 1/2 cm thick). If too big, you can cut the dough into 2 once again to make smaller-sized pancakes.
- Heat 1-1/2 tablespoon of oil on medium high heat on a frying pan and fry the pancake for about 2 minutes on each side or until golden brown.