Scalded Dough Scallion Pancake

Name: Scalded Dough Scallion Pancake
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 200g All-purpose flour; 130ml Hot water; 400g Pork mince with half fat and half lean; 50g chopped green onions; a bit saltier than for stir-frying Salt; 1 spoon Ginger juice; 1 spoon light soy sauce; 1/4 tsp Black pepper; 3 spoon Sesame oil; 1 tsp Sichuan pepper oil; 1/2 tsp Five-spice powder

Soft scallion pancakes made with hot-water scalded dough that stays tender, rolled around juicy half-fatty pork filling with scallions, then cooked until the outside turns gently crisp.

0 minNewEasy Staple Food Pan-fry Onion Flavor

Instructions

1
Boil water, let it cool for a while until it is about 80-90 degrees, pour the hot water into the flour, stir to form a crumbly dough, and when it is not too hot to touch, knead the crumbs into a dough.
2
Wrap the dough with plastic wrap and let it rest for 1 hour.
3
Use pork with half fat and half lean, chop it into minced meat, mix the seasonings with the minced meat first, and since chopped green onions release water easily, add them to the filling only when you are ready to start wrapping.
4
Sprinkle a little dry flour on the board, divide the dough into four parts, and shape each part into a dough ball.
5
Mix the chopped green onions, sesame oil, and rattan pepper oil into the meat filling and stir evenly.
6
Take a piece of dough and roll it out into a dough sheet, then spread the filling on it.
7
Roll up the dough sheet from one end and pinch the seam.
8
Roll up the dough, and the tail can be tucked underneath; this is the base of a scallion pancake.
9
Just flatten the dough a bit, and it's fine.
10
Make the 4 pancake bases one by one, and fry them in a skillet until both sides are golden brown.
11
The pan-fried scallion pancake has a crispy outer layer, with the aroma of scallions and lard blending together, very fragrant~