Scallion Pancakes
Ingredients
The dough
-
1½
cups
all-purpose flour
-
1
teaspoon
salt
-
½
teaspoon
chicken bouillon powder (optional)
-
½
cup
water
The filling
-
3-4
stalks
scallion (green parts only)
For frying
-
2
tablespoons
oil (for brushing)
-
extra
as needed
all-purpose flour (for dusting and rolling)
-
as needed
as needed
oil (for frying)
Instructions
- Sift flour into a bowl and mix in salt and chicken bouillon powder if using.
- Boil water and gradually add it to the flour while kneading until the dough is soft and smooth, then let it rest for 30 minutes.
- Incorporate the chopped scallions into the dough.
- Divide the dough into 8 small balls and roll each into a thin disc, brushing with oil.
- Roll each disc into a cylinder and coil it into a snail shape, then flatten it again.
- Heat oil in a pan and shallow fry each pancake until golden brown on both sides, adding more oil as necessary.
Nutrition Facts (estimated)
Servings
8 pieces
Calories
118
Total fat
4g
Total carbohydrates
18g
Total protein
3g
Sodium
322mg
Cholesterol
0mg
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