Scallion Pancakes

My mother often makes tsun–you–bing, a traditional chinese scallion pancake. Store uncooked in the freezer and throw on a hot pan whenever you have a craving for something savoury, crispy and chewy. Serve alone, or as a side to something saucy. We have them just like this for breakfast, brushing well afterwards.

The scallions can be over-powering for some, so adjust to your liking.

First, mix and knead your dough till it’s smooth, then cover and let it sit and rest while you chop your scallions.

Finely chop 2-3 bunches of scallions. Set aside, and go grab your dough.

After resting for about 10-15 minutes, your dough will be more relaxed and easier to handle. Divide into 6 pieces.

Roll out each ball of dough as thin as you can, about 1/16 inch thick, this will give you many layers. Coat with vegetable or canola oil, use your fingers, pastry brush, or back of spoon to smear the oil, then sprinkle with sea salt.

After you’ve oiled and salted the surface, sprinkle generously (or not so generously) with chopped scallions.

Here’s the fun part, roll up as tight as you can, tucking in any stray onions.

Hold onto one end, and roll and twist on the other end, like wringing out a towel.

After twisting, coil the dough into neat little packages, tucking the end in underneath.

Gently squish down to flatten, then slowly and carefully roll to 3/8-1/2 inch thick pancakes. You won’t need to flour surface as it will be oily.

Don’t worry if it starts to unravel, just tuck it back in and keep rolling in all directions. Go slowly so it doesn’t burst.

Throw onto a naked non-stick skillet (no oil needed), over medium-low heat. Flip over when golden brown and do other side.

Cut into eight pieces and eat immediately.