Scallion Pancakes | Chinese Starter (Step by Step Pics)

Scallion pancake is a savory,no leavened flat bread folded with oil and scallions(green onions).This originated in Chinese culture and is popular in Chinese restaurants.Unlike other pancakes,this pancake is made from dough instead of batter.Though this is made with all purpose flour but to make it more healthy I have replaced it with whole wheat flour.These make a great simple appetizer.Do give it a try and enjoy with soy sauce !!

Adapted The Chinese Takeout Cookbook
Ingredients
*all purpose flour/wheat flour 1 1/2  cup
warm water 1/2 cup
scallions chopped thinly sliced 3 or 1/2 cup
salt 1 tsp
vegetable oil 3 tbsp

Method

• Oil a large bowl and keep aside.
• In another bowl,mix the flour(I used wheat flour) and dough to form a smooth dough.If the dough is sticky,add 2 tbsp of flour and knead till its no longer sticky.Knead for 5 minutes and place the dough in the greased bowl.Let it rest for 30 minutes.

• Roll out the dough on a lightly floured surface,roll out the dough and divide in two balls.then subdivide equally in 3 balls each.Roll out each ball on a floured surface to a diameter of 4" circle.
• Lightly brush the top with vegetable oil(about 2tbsp for all pancakes) and sprinkle with scallion and salt.
• Roll up the circle in cylinder form making sure the scallions are in place.Coil the dough in  such a way that it resembles a snail.With a rolling pin,flatten again into disks of 1/4" thick.
• Heat a non stick pan over medium high heat and when its hot,place the pancakes,pan fry the pancakes like for chapathis.Smear oil on both sides and press down with a spatula to ensure even cooking.
• Transfer the pancake in a plate and repeat the same step for other rolled balls.
• Cut in wedges and serve with soy sauce or vinegar dipping sauce.

Servings ~6 pancakes

NOTES 
* I used wheat flour but ideally all purpose flour or maida is used.

You might also be interested in few other Chinese recipes-
Egg Fried rice
Egg drop Soup
Honey Chicken 
Dragon Chicken