Leavened Scallion Pancake

Name: Leavened Scallion Pancake
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 250g All-purpose flour; 175g Water; 1 tsp Yeast; 1 tsp Sugar; 400g Pork with half-fat and half-lean filling; 50g chopped green onions; a little saltier than for stir-fry Salt; 1/4 tsp Black pepper; 1/2 tsp Five-spice powder; 3 spoon Sesame oil; 1 tsp Sichuan pepper oil; 1 spoon Ginger juice; 1 spoon light soy sauce; 1/4 tsp Sichuan pepper powder

Fluffy yeast-raised scallion pancakes where airy fermented dough is layered with savory seasoned meat filling and scallions, then pan-cooked for a pillowy texture distinct from crisp flaky versions.

0 minNewEasy Staple Food Pan-fry Onion Flavor

Instructions

1
Add water, yeast, and white sugar to the flour, and stir briefly with chopsticks.
2
Stirring with chopsticks will soon turn it into dough.
3
Tidy it up a bit, cover it with plastic wrap, and let it ferment in a warm place for 1.5 hours.
4
While waiting for the dough to ferment, mix the meat stuffing ingredients together. The chopped green onions can be added to the meat filling after the dough has fermented.
5
The dough has doubled in size. Sprinkle some dry flour on the surface, knead it a few times to form a dough, and release some air.
6
Divide the dough into 6 portions, flatten each portion to release the air, and then shape them into round balls.
7
Make the 6 dough pieces one by one, making sure to cover them with plastic wrap to keep them moist, and let the dough rest for 15 minutes.
8
Take a piece of dough, roll it out with a rolling pin, spread the meat filling on it, and roll it up from one side.
9
After rolling the dough, pinch and seal the edges.
10
Then roll up the dough again and flatten it a bit, and it becomes the base for a scallion pancake.
11
Cover the prepared dough discs with plastic wrap and handle the dough in order. This way, by the time you finish the sixth dough disc, the first one will have gone through its second proofing. When you later cook them in a skillet, also put them in the pan in order. This way, you don't have to wait for the last dough disc to finish proofing.
12
Make the six pancake bases one by one, put a little oil in the pan, and pan-fry the pancake bases until both sides are golden brown.
13
The pan-fried scallion pancake is crispy on the outside and soft on the inside, with a rich scallion flavor in the filling, mixed with the compound aromas of meat and rattan pepper oil, super delicious~
14
Scallion pancakes made with leavened dough have a very soft and delicious texture inside.