Shou Zhua Scallion Pancake
This Shou Zhua Scallion Pancake has amazing flaky layers that are packed with a flavorful scallion oil mixture. You'll enjoy peeling these layers off as the scallion aroma fills up the kitchen table.
Servings: 4
Ingredients
- 240 g all-purpose (plain) flour
- 150 ml water
- ½ teaspoon salt
- 1 teaspoon baking powder
- oil for cooking and greasing
Scallion Mixture
- 12 stalks green onions about 2 bunch, chopped
- 4 tablespoons all-purpose (plain) flour
- 1 teaspoon 5-spice powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ cup oil
Instructions
Prepare the dough
- Mix the flour, salt, and baking powder in the bowl of a stand mixer.
- Fit the mixer with a dough hook and mix the dry ingredients at medium-low speed to combine.
- While the mixer is running, pour in the water and continue to knead the dough until a dough forms. (If there are still dry spots of flour after 2 to 3 minutes of mixing, add some water, 1 tablespoon at a time.)
- Transfer the dough to a floured work surface and knead into a smooth dough.
- Then, divide it into 4 pieces. Knead each piece by hand to remove air bubbles and roll it into a ball.
- Add 1½ tablespoons of oil in an 8" non-stick cake pan or similar size pan. Then, place the dough in the pan and coat it generously with oil, making sure to cover all the surface.
- Cover the pan with a lid and let the dough rest for at least 40 minutes or overnight in the fridge.
Prepare the Scallion Mixture
- During the last few minutes of dough resting, prepare the scallion mixture.
- In a bowl with chopped scallion, add the flour, 5-spice powder, salt, and sugar.
- Next, fill a small pot with ¼ cup of oil and turn on the heat.
- Once the oil is heated to 350F, remove it from the heat and carefully pour it into the scallion bowl.
- Using a spatula, quickly stir the mixture until well-combined. The scallion will release its moisture and will turn slightly wet in a few minutes.
How to roll the dough
- Lightly grease a work surface. This is crucial to create a thin layer.
- Uncover a dough ball and flatten it with your palm. Grease a rolling pin or your fingers and roll or stretch the dough into a thin rectangle (about 12"X7").
- Spread a generous layer of scallion mixture along with the oil on the stretched dough. Press the scallion lightly onto the dough so they stick to it.
- To create the layers, Iift the bottom of the dough and make a slight fold over the scallion and repeat the same steps until you reach the top of the dough.
- For this last part, instead of folding in, bring the top layer and fold down like how you seal an envelope. Press the dough gently to adhere to the fillings.
- Now, hold both ends and lift it up then slap to the surface while stretching it to make the dough thinner (this is an optional step).
- To finish it up, roll the dough into a coil-like and tuck one end to the bottom of the dough. Let it rest for at least 15 minutes and move on to the rest of the dough.
Cook the dough
- When ready, heat a cast-iron or skillet with a thin layer of oil. Then, lighty grease your fingers and surface.
- Flatten the coil-like dough with your palm into a larger circular pancake, about 5"-6" in diameter or 1cm thick.
- Transfer the dough to the pan. Using your fingers, spread the dough out slightly to flatten it.
- Cover the pan with a lid and pan-fry it until golden brown about 2-3 minutes over low-medium heat. Peek occasionally and adjust the heat if needed.
- Uncover, and brush a layer of oil on the top of the bing before flipping over. Then, cover and cook for another 2-3 minutes until golden.
How to Serve
- Once both sides of the bing are crispy and golden, transfer it to a chopping board.
- While it is still warm, clap the bing with both of your palms to fluff it up. Please note, the bing is still hot, so be extra careful or you can serve it warm as-is. The texture will be slightly less fluffy without the clap but does not affect the taste.