This is the older version of the Chinese Scallion Pancakes recipe using yeast that was first published in 2009. For the newer version without yeast, see Chinese Scallion Pancakes.
Chinese Scallion Pancakes
- 1 1/2 cups all-purpose flour (cake flour also works, but lacks elasticity)
- 1 teaspoon yeast dissolved in 1/2 cup warm water + 1 teaspoon sugar to activate yeast
- 2 teaspoons salt
- 3 tablespoons vegetable oil
- 1 cup finely chopped scallions
Sift the flour into 2 equal portions into separate bowls. In the first bowl, slowly add the yeast-water, mixing with a spatula, until a dough forms.
In the second bowl, sprinkle 1 teaspoon of the salt into the flour. Slowly pour in 1/2 cup of the boiling hot water while vigorously stirring (this "cooks" the dough.) Add more water and keep stirring until a rough dough forms. (If you accidentally add too much water and the dough is too soft, add a little more flour.) Mix in 2 tablespoons vegetable oil. Roll the doughs out on a lightly floured surface and knead them together. Cover with a damp towel and let rise for 30 to 40 minutes.
On the same floured surface, roll out the risen dough. Form into a 1-inch thick log, and slice into Ping Pong-ball sized segments. With a rolling pin, roll each segment out to 4" or 5" circles.
Lightly brush the top of each circle with vegetable oil. Sprinkle over with chopped scallions and the remaining salt.
Roll up the circle, semi-tightly, making sure the scallions stay in place.
Now, roll it again lengthwise until it forms a coiled ball.
Turn the spiral side face-up, then flatten again into a circle with the rolling pin. Place on a plate and repeat with the remaining dough until you have a stack of scallion-studded spiral patties. (Whatever you don't cook immediately can be frozen for future use.)
Heat a flat-bottom skillet on medium high heat and add remaining 1 tablespoon cooking oil. Working in batches, pan-fry the pancakes until golden brown, about 2 to 3 minutes on each side. Serve warm.