Liz Miu is a content creator and recipe developer.
And on Tuesday, Miu visited the Sunrise kitchen to share how to make scallion pancakes.
Recipe below:
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CHINESE SCALLION PANCAKES
Makes 4 pancakes
DOUGH
300g all-purpose flour
4g salt
185g water
SCALLION OIL FILLING
1 1/2 cup chopped spring onions
1/2 tbsp toasted sesame seeds
1/4 tsp Chinese five spice
1/2 tsp sugar
1/2 tsp salt
1 1/2 tbsp flour
1/3 cup peanut oil
METHOD
MAKE THE DOUGH
Combine flour and salt together in a large mixing bowl.
Add the water and mix with chopsticks until there is no wet dough left.
Then you can go in with your hands and knead the dough together with your hands.
Turn the dough out onto a floured surface and knead for 5–10 minutes.
To test if the dough is ready, pull a small handful of the dough off and stretch it out enough to form a very thin window — it should be strong enough to be a thin translucent window without tearing.
Shape the dough into a ball — grease the whole ball lightly with some peanut oil and then place into a bowl. Let it rest for at least one hour or wrapped overnight in the fridge.
MAKE THE SCALLION OIL FILLING
Place all scallion filling ingredients — except the oil — into a bowl with tall sides.
Bring the oil up to smoking point then carefully pour all over the other filling ingredients, it should bubble furiously. Mix gently and allow to cool.
ROLL THE DOUGH
Portion the dough into 4 even pieces and lightly oil each one.
Working with one piece at a time, roll a portion out into a large rectangle.
Use your hands to gently pull the rectangle into the thinnest sheet possible — it should be translucent.
Dollop about 1/4 of the scallion oil filling all over then spread it out with your hands.
Roll the dough up into a long log/snake, then coil it up into a small tight circular snail.
Press down and roll out into a thin pancake.
Repeat with the other portions of dough. Fry each pancake on a non-stick fry pan with a little oil for 3-4 minute until golden brown on each side.