Chinese Scallion Pancakes

Someone in my Facebook Group (Sourdough Baking Australia & New Zealand) reminded me the other day about Chinese scallion pancakes. I hadn’t made these for such a long time and she had tweaked her recipe to include sourdough discard, so I thought this worth trying. My usual go to source for Asian recipes, is to the fabulous Dumpling Sisters, I was introduced to them by Celia over at Fig Jam and Lime Cordial quite a few years ago and I haven’t bought a dumpling wrapper since! I had some spring onions (scallions) that needed to be picked, so this was a perfect opportunity for them to be put to use. I also had a fairly large amount of starter left over from yesterdays bake so all the more reason to try these pancakes using sourdough starter.

I adjusted the recipe , actually I pretty much threw it out, but this is what the Dumpling Sisters recipe turned into using sourdough starter (100% hydration). This would make enough for an army, so the recipe could be halved with out any problem, I also think rolling the dough out for its first roll using a pasta machine would work well.

  • 460g plain flour
  • 200g unfed sourdough starter (use up discard if you have any)
  • 1 tspn salt
  • 18g Sunflower oil (any neutral flavoured oil would work)
  • 150g warm water

Mix everything together until well combined then turn out onto lightly floured board and knead until smooth. This pic is before the kneading! Cover and let rest for at least 20 minutes.

Once rested, break off ‘golf ball’ sized pieces. I rolled the dough into a log first then just cut bits off.

Shape the pieces into balls and roll into a squarish thin piece.

I did a pre roll first which gave the pieces time to relax a bit before I did the big flattening roll out. Brush the surface of the dough with oil and sprinkle sparingly with salt and scatter scallions over. I was warned that they may need quite a good dose of salt but I obviously went a bit too far with it!Roll the dough into a log,

Then depending on which way to final shape you choose (see Dumpling Sisters link), roll the log into a snail. Tuck the tail underneath, let sit to relax the dough for about 10 minutes.

Squash the snail with your hand then roll into a flat disc, the Dumpling Sisters suggest for crispy, roll thinly, for thicker to use as wraps or for a more chewy texture, roll a bit thicker. I wanted thin so they were rolled out to about 3 ml.Cook the pancakes on a lightly oiled griddle or in a pan, keep heat low so they do cook right though.  Cut into pieces and dip into sauce of your choice, I just went for simple old sweet  chilli sauce.These were good but I was a bit too heavy-handed with the salt, I actually think they would be nice with sour cream as well as the sweet chilli sauce. We enjoyed ours with a platter of goodies and some bubbles while we put up our Christmas Tree.

 I can’t really remember how they compare to ones made the normal way, but it was a great way to use up some things that would have been wasted otherwise.

I am also really pleased to say that I have a new computer, I had been struggling with my poor old Mac for several months which is part of the reason I haven’t posted much. I couldn’t upload pictures! Well, now I’m back up and running, I might get to actually post one of the several draft posts I’ve got sitting in the dashboard but couldn’t use.

About fergie51

Sourdough baker, teacher, eater and student. Sustainable living advocate and passionate food grower. Conduct sourdough baking classes at my home and administrator of Facebook support page for Australian & New Zealand sourdough bakers.
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12 Responses to Chinese Scallion Pancakes

  1. Glenda says:

    What a great idea to use up some starter

    Like

  2. marcellinaincucina says:

    I love scallion pancakes and yours look amazing! Arrggh, so frustrating have computers problems.
    .

    Like

  3. Wow – scallion flatbreads, I mean pancakes! I’ve always wanted to try this and you have explained the method very well (plus using sourdough). I, too, was introduced to the Dumpling Sisters by Celia. They are great for people just beginning their explorations into cooking Asian food – like me. Will be trying this soon.

    Like

  4. I have wanted to bake these for ages, thank you so much for posting the recipe! Even better that I can use my starter. I see a lot of baking in my future once things calm down. Decorating the tree is such an important ritual.

    Like

  5. ladyredspecs says:

    I hoped you’d post this after I saw the pic on FB, they really look and sound delicious 😋

    Liked by 1 person

  6. Rosemary says:

    Planning to make these over Christmas for sure!! Have a heap of overgrown spring onions that need using up. Thanks Maree!

    Liked by 1 person

  7. Jennifer Bliss says:

    WOW! That turned out great!!!!

    Liked by 1 person

  8. Pingback: New for the New Year In My Kitchen – An Evolving Life

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