Scallion Pancakes

These might be my favourite pancakes of all! I have always been for salty over sweet, so no wonder these are my top choice when I think of pancakes.

Scallion pancakes, known as "Cong You Bing" in Mandarin, are a beloved staple of Chinese cuisine, celebrated for their crispy exterior, chewy interior and vibrant burst of fresh scallions in every bite. Originating from China, these savoury pancakes have found fans like me worldwide, appreciated for their unique texture and delightful flavour.

The charm of scallion pancakes lies in their simple yet ingenious preparation. The dough, made from flour, water and a pinch of salt, serves as the perfect canvas for the scallions to shine. After mixing and kneading, the dough is rolled out into thin circles, generously sprinkled with a paste made of finely chopped scallions, and then rolled up like a Swiss roll. This rolling technique, creates layers within the dough that contribute to the pancake’s characteristic flakiness.

Once shaped, the pancakes are pan-fried in a little oil until they are golden brown and crispy on the outside, while remaining tender and chewy inside. The frying process enhances the scallions’ flavour, giving the pancakes a fragrant and savoury aroma that’s hard to resist.

Scallion pancakes are incredibly versatile. They can be enjoyed on their own, dipped in a simple soy-based sauce or served alongside other dishes. They make a perfect appetiser, snack or a light meal. The combination of crispy, chewy, and savoury elements makes them a hit at any table.

Ever given them a go yourself? They’re a joy to make and even better to eat!

Combine 420 g of flour, half a teaspoon of salt and hot water until it's fully combined. Knead until smooth, then wrap in plastic foil and refrigerate for an hour.

Mix 45 g of flour, chopped spring onions, salt and pepper, then pour in hot lard and stir.

Divide the dough into 4 parts, then roll the dough out thinly into a rectangular shape, then brush the paste over it.

Roll the two sides inwards so they meet in the middle. Then take the two ends and twist them in opposite directions to make an S shape.

Now fold one on top of the other and press with your hand. Wrap again in a plastic foil and refrigerate for an hour or overnight.

Roll it out again to 2-3 mm thickness and fry it in a lightly greased pan until golden brown on each side.

Fluff it up by pushing the pancakes on opposite sides inwards with two wooden spatulas and serve.

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Chicken Katsu Bao Buns

Yield: 4

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Ingredients

Bao buns

• Dry yeast - 7 g
• All purpose flour - 0.5 tablespoon + 335 g
• Granulated sugar - 2 tablespoons
• Water - 150 ml
• Baking soda - 0.5 teaspoon
• Baking powder - 0.5 teaspoon
• Sunflower oil - 65 ml + 1 tablespoon

Chicken katsu

• Chicken breast - 2 pieces
• All purpose flour - 4 tablespoons
• Egg - 2
• Panko breadcrumbs - 80 g
• Sunflower oil
• Mayonnaise - 8 tablespoons
• Sweet chilli sauce - 4 tablespoons
• Wasabi - 1 tablespoon
• Soy sauce - 4 tablespoons
• Chilli oil - 2 tablespoons
• Rice vinegar - 2 tablespoons
• Carrot - 40 g
• Sprouts - 10 g
• Fried onions - 20 g

Instructions

1. Combine yeast, sugar, half a tablespoon of flour and warm water and stir until incorporated. Leave it aside for 10 minutes.
2. Whisk together the rest of the flour, baking soda and baking powder, with 2 teaspoons of salt. Add 65 ml of oil and the yeast, and mix into a rough dough, adding a tablespoon of water as needed.
3. Transfer the dough to a lightly floured surface and knead it until it’s smooth, for about 5 minutes.
4. Place the dough into an oiled bowl, cover with a kitchen towel and leave it in a warm place for 45 minutes.
5. Roll out the dough into about 5-6 mm thickness, then with a cookie cutter or a glass cut into bigger circles.
6. Place them on baking paper squares or cloths for steaming baskets. Brush the tops of each bun with a little bit of oil, then gently fold each in half, keeping the puffy shape. Cover them with plastic foil and let rest for 1 hour, until they rise more.
7. While the buns are rising, prepare the chicken. Cut the chicken breasts into 2 sections, then pound them slightly.
8. Prepare three dishes for the frying, in first place the flour, eggs in the second and in the third one panko breadcrumbs, seasoned with salt.
9. Dip the chicken first into flour, then egg and lastly in the breadcrumbs, and fry the chicken in hot oil until golden.
10. To steam the buns, fill a small pot with water and bring to a boil. On top of the pot place the steamer and transfer the buns on their baking papers or cloths to a steamer basket. Make sure the pot is slightly smaller then the steamer, so the basket doesn’t touch the water. Cover with the basket lid and steam the buns for about 10 minutes.
11. For the chicken sauce, combine mayonnaise, sweet chilli and wasabi until incorporated.
12. For the dipping sauce, combine soy sauce, chilli oil and rice vinegar until incorporated.
13. Divide the chicken mayo sauce between the buns, slice the chicken katsus and place then inside, add julienne sliced carrots and sprouts and top with fried onions. Finally dip them into the dipping sauce.