Scallion Pancake

Culinary Elite Recipes: Chef Penk Ching at The Maya Kitchen

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Scallion Pancake

Course Hotcake
Cuisine Chinese

Ingredients

Main:

  • 2 cups MAYA All-Purpose Flour
  • 1/8 teaspoon Chinese five-spice powder
  • 1 teaspoon salt
  • 1 teaspoon 5 spice powder
  • vegetable oil
  • 1/8 + 3/4 cup hot and  cold water
  • 1 cup finely chopped scallion (wash and drain well)  

Sauce:

  • 1/8 cup ginger strips  
  • 1/2 cup soy sauce

Instructions

Main:

  1. Sift all-purpose flour in a big mixing bowl. Add water gradually and mix well.  It will be very sticky. Sprinkle with flour and let it rest for 25 minutes. Cover with a damp cloth.
  2. Knead dough into a ball and form into a long baston.  Cut it into 4 equal pieces.
  3. Sprinkle the whole dough with salt, 5-spiced powder and scallion. Roll the ball as thin as possible. 
  4. Spread 2 teaspoons of oil all over the dough. Add five-spice powder, salt, spread all over. Roll into a baston again and coil it and fasten the end with water.
  5. Roll out again in round around 1/16 of an inch. Heat up oil in the frying pan and fry the dough, 2 minutes on each side.  

Sauce:

  1. Mix well. Serve hot

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