Chinese Scallion Pancakes With 9-Layers


My attempts to prepare scallion pancakes would always result in a lifeless, flat matzo-like cracker (which is nice, but pancakes aren’t the ideal analogy.). I concluded that I was rolling the dough out too thin and messing with it far too much.

That is no longer the case. 9-layer scallion pancakes have been a staple in my kitchen ever since I learned not to overwork the rolling pin, resulting in a beautiful, layered aromatic pancake that works well with any soup or a Chinese weekend breakfast, or any time you’re in the mood for something sweet and savory.

The layers and crunchy chewiness of the dough make it more substantial than your usual scallion pancake.

A double batch can even be made. To store the dough for the scallion pancakes for several weeks in the freezer, wrap it tightly in a Ziploc bag before putting it on the pan (try to remove as much air as possible).

Placing a layer of plastic wrap or wax paper between each pancake may suffice if you plan to freeze more than one batch. You can use frozen dough straight from the freezer in a skillet. You only need to boil it for a few more minutes!

Make them like this.


1. Using a large mixing basin, mix the five-spice powder, sugar, and flour until smooth (if using). Form a dough by mixing in 34 cups of water. Make a smooth ball of the ingredients by kneading it for five minutes. Take a moist cloth and cover the dough. Wait around an hour before serving.

2. Soy sauce, sugar, and a few chopped scallions and sesame seeds are needed for the dipping sauce in a small bowl. If you choose, you can also include the garlic.

3. A moist cloth should be placed over the second half of the dough after it has rested for at least an hour. Make a large rectangle out of the dough and roll it out as thin as possible. A little oil, salt, and sesame seeds should be rubbed into the dough before it has finished rising (if using).

4. On each long side of the dough, make two cuts.

5. Starting at the bottom, fold the two side flaps of dough over the main piece of the rolled-out dough, which is now orientated in a vertical position.

6. Take everything you’ve just folded and place it on the middle crease of that rectangle. Repeat with the other two flaps.

7. Roll the rectangle until it has about doubled in size with a rolling pin once you’ve finished cutting it out (I make the small rectangle into a large square shape).

8. Rolling too forcefully could cause the dough layers to join, and you want to keep some small pockets of air between them, so be careful.

9. Add the pancake to a hot pan with a few teaspoons of oil and cook for a few minutes until golden brown. You need to cook them for about five minutes on each side, or until they’re golden brown.

10. Slice and serve with the dipping sauce after transferring to a cutting board. Using the other half of the dough and scallion mixture, repeat the same procedure!

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