When I made Korean scallion/green onionpancakes/Pajeon, I told you I am going to make the Chinese version of scallion pancakes too. And yes I did make it. Chinese scallion pancakes is yet another addictive and delicious snack or appetizer. These are famous street food usually served by vendors.
I always had an impression that Chinese dish means fried rice or noodle, egg rolls and egg drop soup or hot and sour soup. And Indo-Chinese dishes with the Schezwan Sauce/Sichuan Sauce and Manchurian sauce. However, China is big country and has its own cuisine varies from region to region. Unfortunately we only get to taste only a few Chinese recipes adapted to foreign countries just like Indian cuisine. Indian restaurants serve only few items and menu will same all over the world except in India.
According to Wikipedia Chinese scallion / green onion pancake is not leavened savory pancake like our paratha. It may have scant similarities to our paratha; but way of cooking is very different. I was able to find lot of recipes in internet. I liked these three recipes ones from Use real butter, Serious eats and from delicious days. Also watched this YouTube video In this recipe from Appetite for china she is using yeast too. I didn’t use yeast in the recipe.
These are made with all purpose flour/Maida. Dough is made with hot water resulting in the breaking down of protein and developing less gluten than cold water dough. Then dough is kept at rest for about 20 minutes and spread into a circle, sprayed with oil and sprinkled with green onion and salt. It is then roll into a long cylinder or tube. Cylinders are cut into small 2 inch-3 inch pieces and rolled it into round disc. You can also make little snails with dough by coiling each single portion of the dough. I found earlier method is easy. Make sure to use All -purpose flour liberally, otherwise it will be sticky mess. Later it is pan-fried using 3 tablespoons of oil in medium heat with constant filliping and pressing. End result will be crispy flaky pancakes. I made ginger-soy dipping sauce to go with it. They are usually served in wedges like pizza slices. I skipped that part and served as such.
My hubby and princess fell in love with it. They started eating it even while I am making. I think these are best at when you serve it warm. Next day they lose their little charm, but are still delicious. I made them a few times, and our love for it has increased every time after having a bite. So feel free to use up your scallions/ green onions in refrigerator by converting them into these pancakes. You won’t be disappointed with the outcome.
Here goes the recipe.
What you need
For dipping sauce
Let start making dough for the pancake. Add warm water to all purpose flour /maida to form a smooth dough and set aside for about 20 minutes.
While dough is resting make dipping sauce by combining soy sauce, minced ginger, Worcestershire sauce,rice wine vinegar, brown sugar, chili flakes, and scallions/ green onion and set aside. You can make ahead this sauce .
When the dough is ready divide into two equal pieces. Each piece spread as thin as 1/6th inch circle in well floured kitchen table. Then brush the circle with oil and sprinkle salt and green onions.
When you finish making disc, heat oil in the pan and start frying them in medium heat.Until both sides become crisp with brown spots.
Enjoy with dipping sauce.
After some bite
Chinese Scallion/Green Onion Pancakes with Ginger-Soy Dipping Sauceby Swathi @ Zesty South Indian Kitchen
For Ginger-Soy Dipping Sauce
I am linking this delicious pancakes to Hearth and Soul blog Hop hosted here.