Scallion Pancake for Chinese New Year
Happy year of the Ox to all! My good friend Kathy Lee taught me to make these scallion pancakes when we worked together at the Art Gallery of Ontario. Her family makes them for Chinese New Year. The ingredients are simple. Making them is really all about the technique, that’s why I posted all of the pictures showing how to roll them. The dough is flour, water and baking powder. The oil is a mix of chili oil, peanut oil and sesame oil (I’m not sure if the chili oil is usual or an addition). The filling consists of thinly sliced scallions, coriander, and Chinese chives.
You roll the rough out thinly – I have a teak rolling pin with no bearing that I like for this. Brush them with oil, sprinkle with salt and spread with onions. Then you roll it up like a cigar, twist it around itself, press it down a bit with your palm and then roll it out flat again. They are then fried in oil on the stove top at a medium heat for about three or four minutes on each side.
This is how you roll them:
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Mooooo! I’m excited for Year of the Ox. I’m also excited by scallion pancakes. This looks mildly different from the Korean ‘Pajan’ I used to enjoy – theirs is more eggy from what I can recall. I’d love to try this doughy Chinese version!
These look so delicious. How about making some for us to celebrate! Gung Hei Fat Choy !
These pancakes look delicious!!! I have them all the time at Chinese dumpling houses, it’s great cheap-eats. I also see some chefs roll the dough out in a slightly different way – twisting the dough as if you’re wringing out a wet cloth, instead of rolling it up into a cigar, before twisting it into a bun and rolling it out.
Can you please send the recipe for the scallion pancakes. I don’t know the quantities of flour, etc. and couldn’t find them when I searched on Canadian Living. Thanks