Ingredients
1 1/2 cups (200 g) all-purpose flour
1 teaspoon salt
1/2 teaspoon chicken bouillon powder, optional
1/2 cup (125 ml) water
3 - 4 stalks scallion or green onion, green parts only, trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more
2 tablespoons oil, for brushing
Extra all-purpose flour, for dusting and rolling
Oil, for frying
Directions
1 - Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder (if using) into the flour. Combine well and set aside.
2 - Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
3 - Add the scallions into the dough and combine well.
Step-by-Step on How to Make Scallion Pancakes:
1 - On a flat and floured surface, divide the dough into 8 small dough balls, as pictured.
2 - Working with one dough ball at a time, roll it to a thin disc using a rolling pin. Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil.
3 - Roll the dough into a cylinder. Coil it up like a snail.
4 - Dust the rolling pin with the flour and roll the snail-shape dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat the steps above for the rest of the dough balls.
Step-by-Step on How to Fry Scallion Pancakes:
1 - Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet.
2 - Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side.
3 - Add more oil, repeat the same for the remaining pancakes and serve immediately.
Recipe from Rasa Malaysia
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