Think back to your childhood. Now think about that one special, delicious snack that you always had and craved. You would eat so much of it that you felt like exploding, but afterwards you still ran outside to play with your friends, knowing that you might hurl from running around.
My neighborhood friends might have been throwing up Lunchables or Doritos, but my snack of choice was the world’s best savory scallion pancakes, homemade by my mother. Made in batches, we’d have it as a snack, or as breakfast, and sometimes just to complement a meal. Before you assume you’ve had scallion pancakes before, let me assure you: these are NOT the scallion pancakes you can find at any Chinese Take-Out restaurant. These are made with love.
4 cups of flour (keep an extra 2 cups on the side to keep dough from sticking during process)
1 cup hot water
1/2 cup cold water
8 scallions, chopped
Large mixing bowl
Large cutting board
Teresa’s Shan Dong Scallion Pancakes
Serving Size: makes 10 pancakes
Step 1: First, make the dough! Place the 4 cups of flour in a large mixing bowl, then add 1 cup of hot water and ½ cup of cold water. Stir and mix until it becomes dough like; after made into dough let it sit and settle for 15 minutes.
Step 2: Now take the big ball of dough and place it on the large cutting board.
Cut into 10 equal pieces and knead each piece into a fist-sized ball. Put them on a separate cutting board or non-stick surface, cover with a damp paper towel to keep moist.
Step 3: Take one fist-sized ball and place on a lightly floured cutting board; then flatten and roll into a thin pancake shape. After flattening, take a pinch of salt and sprinkle it over the pancake. Use the rolling pin over it to embed into the dough.
Step 4: Brush the pancakes with a thin layer of vegetable oil until it is covered evenly. Next, sprinkle scallions evenly to preference on the pancake.
Step 5: Pinch one end of the pancake and roll the dough inwards until the middle, then roll the other side to the middle until they meet. Twist either end in opposite directions and then twist inwards to pile each end on top of each other. Afterwards, flatten pancake until scallions become visible.
Step 6: Now you're ready to cook them! Prepare a non-stick pan with vegetable oil over medium heat and cook the pancake until brown, and then flip and do the same to the other side.
Step 7: Take it out of the pan and slice into 4 pieces and you’re ready to serve!
Repeat with the other 9 pieces of dough left.
TIP: Not that hungry? To make scallion pancakes frozen and ready to be re-heated, simply cook them lightly by just browning the dough on either side for a little bit on high flames so that the outside is firm.
Wrap in foil and put in the freezer until you’re ready to prepare you next snack!
THE ORIGIN STORY: While my mother didn't learn this recipe from her own mom, she actually first learned to make them in America! She was at a friends house, whose own mother was from the Shan Dong province in China, where they are famous for their scallion pancakes. She learned the recipe just by watching her friends mom make it, when she was in her twenties.