LOVE. I mainly chose this recipe because 1) the blog is highly reputable among the food blogosphere and 2) they look exactly like the scallion pancakes that my mother buys frozen that I love so much. Scallion pancakes, aka 葱油饼 or "cong you bing" in Chinese, is a typical breakfast food or appetizer. For me, the saltiness and and taste of the chopped scallions are what make this dish special. The scallion pancakes from this recipe taste so authentic to me. Of course, on my first try I didn't get the perfect flaky, peel-apart layers that I love and that are represented in the pictures, but they sure were tasty. I've tried making scallion pancakes before (not this recipe), and it turned into a salty mess of dough. These were soooo good, and so very real.
Tips
1. Work with the dough fast, because if you leave it there it will become crusty.
2. This recipe also freezes well too - just make sure you put a layer of wax paper between each piece of rolled out dough.
3. I might've added a touch more salt.
I love this recipe, but I'm dying to try Kenji's version over at Serious Eats too.
Chinese Scallion Pancakes adapted from Appetite for China (look at their pictures!)
Yield: 12 pancakes
INGREDIENTS
3 cups all-purpose flour, divided
1 package (2.25 tsp) active dry yeast dissolved in 1 cup warm water + 2 teaspoon sugar to activate yeast
1 cup boiling water
4 teaspoon salt
1/4 cup vegetable oil
2 cup finely chopped scallions
DIRECTIONS
Sift flour into 2 equal portions into separate bowls. In the first bowl, slowly add the yeast-water, mixing with a spatula, until a dough forms. In the second bowl, sprinkle the salt into the flour. Slowly pour in 1 cup of the boiling hot water while vigorously stirring (this "cooks" the dough.) Add more water and keep stirring until a rough dough forms. (If you accidentally add too much water and the dough is too soft, add a little more flour.) Mix in vegetable oil. Roll the doughs out on a lightly floured surface and knead them together. Place in a bowl and cover with saran wrap and let rise for 30 to 40 minutes.
On the same floured surface, roll out the risen dough. Form into a 1-inch thick log, and slice into 12 Ping Pong-ball sized segments.
With a rolling pin, roll each segment out into long rectangles (about 6" by 3"). Lightly brush the top of each circle with vegetable oil. Sprinkle over with chopped scallions lightly press them in.
Roll up the circle, semi-tightly, making sure the scallions stay in place. Then roll it again lengthwise until it forms a coiled ball. Turn the spiral side face-up, then flatten again into a circle with the rolling pin. Place on a plate and repeat with the remaining dough until you have a stack of scallion-studded spiral patties. (Whatever you don't cook immediately can be frozen for future use.)
Heat a flat-bottom skillet on medium high heat and brush with cooking oil. Working in batches, pan-fry the pancakes until golden brown, about 2 to 3 minutes on each side. Make sure to push each side. Serve warm.