Scallion pancakes are a popular dessert in China. These are popular because of their crispy texture, savory taste, and fragrant scallion. But do you know why it is specially called Shirley Chung’s Scallion Pancake Recipe?
Shirley Chung is a well-known chef who always wants to try some new traditional recipes in a modern style.
Well, this blog post is so interesting because I’m not only going to discuss Shirley Chung’s Scallion Pancake Recipe but also discuss Shirley Chung. Also, the things you should keep in mind while making these pancakes.
Contents
History of Shirley Chung & Scallion Pancakes
First of all, I am going to talk about scallion pancakes. These pancakes are also known as “cong you bing.”
They consist of a layer of dough with finely chopped scallions. These pancakes are crispy on the outside and very soft on the inside. You taste the delicious flavor of scallions in every bite.
They are the famous pancakes of China; people enjoy this street food a lot. Usually, people also have it as a side dish.
Shirley Chung is a famous chef and restaurant owner. He makes traditional dishes with his creative designs. He combines old cooking methods with new techniques and creates a unique recipe, and Shirley Chung’s Scallion Pancake Recipe is one of them. This recipe shows his talent and art in cooking.
Easiest Way To Make Shirley Chung’s Scallion Pancake Recipe
If you follow this step-by-step process, you can make this Chinese recipe, even if you are a beginner.
Ingredients We Use
Ingredient For Dough
2 cups all-purpose flour
1 cup boiling water
1/2 tsp salt
2 tbsp vegetable oil
Ingredient For Filling
4-5 scallions (finely chopped)
1/4 cup vegetable oil
1/2 tsp salt
1/2 tsp ground white pepper
Ingredient For Cooking
2-3 tbsp vegetable oil
If you do not know about teaspoons, tablespoons, and cup conversions, you must read this article: How many teaspoons are in ¼ cups? After reading this article, you will remember each conversion. You can make a conversion chart and hang it in the kitchen for your ease.
Step By Step Procedure
Here’s the step-by-step procedure for making Shirley Chung’s Scallion Pancake Recipe. You must follow the same steps I told you and get the desired recipe result.
Step 1: Make dough
Add 2 cups of all-purpose flour and ½ teaspoon of salt in a full bowl and mix well to distribute the salt evenly.
Slowly add 1 cup of warm water into the mixture, stirring well with a wooden spoon or chopsticks. Always use boiling water because it helps to make the dough soft.
After adding the water, the mixture will start to come together. Blend the dough with your hands until it forms a rough dough. Make sure that the mixture is not hot.
Spread some flour on the surface and transfer the dough onto it. Leave it for a maximum of 5 minutes until the dough becomes soft. Cover the dough completely with plastic wrap and rest for 30 minutes. This process makes it easy to roll the dough.
Step 2: Prepare the Filling
While the dough is at rest, chop 4 to 5 scallions well and put them in a small bowl. Add 1/2 teaspoon of salt & 1/2 teaspoon of ground white pepper to the chopped scallions. Mix it well to make sure that it is evenly distributed.
Add 1/4 cup of vegetable oil to this mixture. It helps you to create layers in the pancakes and add flavor.
Step 3: Roll Out The Dough
After the dough has rested, divide it into four equal parts. Sprinkle some flour where you place the dough to prevent the dough from sticking.
Roll one piece of dough out with a rolling pin to make a thin, round pancake about 1/8 inch (3mm) thick. It should be solid & flexible.
Spread a thin layer of the scallion mixture evenly over the dough, leaving a small border around the edges.
Fold the dough from one side, roll it into a log shape, and then roll it into a spiral. Place the spiral shape on a baking tray, flattening it slightly while keeping the spiral shape unchanged.
Step 5: Cook & Serve
Heat 2 to 3 tbsp of vegetable oil in a non-stick pan on medium heat. Place one pancake in it and cook for 2 to 3 minutes, cooking each side until it becomes golden brown and crispy. Gently press down with a spatula to ensure even cooking.
After cooking, remove the pancake from the pan and transfer it to a towel. It helps to drain excess oil from them. Repeat the same procedure with other pancakes.
After cooking all the pancakes, serve them with a sauce. The sauce is a perfect combination with them.
Tips To Make Perfect Shirley Chung’s Scallion Pancake Recipe
- Always use boiling water. Boiled water helps to make the dough soft & more pliable. Try to add water gradually and mix it well to avoid lumps.
- Remember the resting period. Easing the dough to roll and giving it a better texture is possible when it is left to relax for some time.
- Stretch the dough as thin as possible, but you must not tear it. Thin dough makes the pancakes crusty and has a lot of layers.
- Try to cook pancakes at medium heat; do not make it on high flame. It will burn the pancakes.
- When making multiple pancakes, it’s a good idea to keep them warm in a slightly cooled oven as you prepare the other. It maintains its crispiness.
Read also: Vegan Spaghetti Bolognese Recipe
Conclusion
Shirley Chung’s scallion pancake recipe is one of the best examples of tasty Chinese food that can be prepared using new techniques.
Shirley Chung, a famous chef from China, made this special dessert for us. It is one of the most famous street food desserts in China.
Please remember the following detailed instructions on preparing scallion pancakes and some valuable tips to ensure they come out perfectly every time.
Whether serving them for breakfast, as a snack, appetizer, or side dish, these scallion pancakes will leave a lasting impression.