Recipe: Scallion pancakes
Scallion pancakes originate from northern China. But the place to taste them is at a night market in the Taiwanese capital Taipei. You can even find them in the freezer section of the supermarket there. Once you’ve tasted a scallion pancake, you can never do without one again.
This is the recipe by Hong Kong–Amsterdam tea merchant Amanda Yiu of Formocha Premium Tea . At her shop, ‘Formocha Premium Tea & Comfort Food’ in Amsterdam’s Jordaan district, she serves, alongside Chinese tea, among other things this scallion pancake.
Preparation
Mix the flour, water and salt into a ball. Divide the ball into as many pieces as the number of pancakes you want to fry. Roll each piece out into a flat circle, brush it with some oil and sprinkle some of the spring onion over it. Roll the dough circle inward from both sides until it forms a kind of double snake, then roll this snake up as well. Press the resulting roll with your hands into a flat cake. Sprinkle with sesame seeds if desired. Heat the oil in the pan and fry the cake on both sides until golden brown. Drain on a cloth and eat with or without a sauce.
Also read:
