Chinese Scallion Bread

February 17, 2014 2 Comments

Whenever I go out for Chinese Food, Chinese scallion bread is one of my absolute favorite things about it. I’ve already confessed about being a complete carb addict and this time is no exception. It’s so perfect as an accompaniment to all of that flavorful Chinese food with those aromatic scallions! When I decided to make my Chengdu style noodles, I knew I wanted to make my own version of that favorite scallion bread at home to go with it. The dough came together quickly!

The dough for the Chinese scallion bread was an easy mixture of flour, salt, baking powder and water. It came together so easily in my food processor! Then I just brought it together into a lovely, smooth ball.
The dough for the Chinese scallion bread was an easy mixture of flour, salt, baking powder and water. It came together so easily in my food processor! Then I just brought it together into a lovely, smooth ball.
The dough needed to rest to let the gluten relax for an hour. That was going to make the Chinese scallion bread soft and tender on the inside. I let it sit in sesame oil to keep it from sticking and to also absorb its flavor!
The dough needed to rest to let the gluten relax for an hour. That was going to make the Chinese scallion bread soft and tender on the inside. I let it sit in sesame oil to keep it from sticking and to also absorb its flavor!
Once the dough rested, it was a matter of rolling it out into a rectangle and sprinkling it generously with chopped scallions. Then it was rolled up into a tight log before taking that log and rolling it into a spiral. It looked like a cute little snail shell! Then I rolled out that snail shell into a flat pancake.
Once the dough rested, it was a matter of rolling it out into a rectangle and sprinkling it generously with chopped scallions. Then it was rolled up into a tight log before taking that log and rolling it into a spiral. It looked like a cute little snail shell! Then I rolled out that snail shell into a flat pancake to finish.
That lovely little pancake was fried in my trusty stainless steel skillet with lots of canola oil. It puffed up and became so gorgeously golden brown! It took about 4 minutes on each side to cook the Chinese scallion bread.
That lovely little pancake was fried in my trusty stainless steel skillet with lots of canola oil. It puffed up and became so gorgeously golden brown! It took about 4 minutes on each side to cook the Chinese scallion bread.

I let the bread drain on paper towel before quartering it and serving it immediately. Oh my goodness, it was heaven right out of the pan and so warm! The sesame oil gave it loads of flavor. It also had fantastic texture with the crispy outside and tender interior. It was perfect on the side of our Chinese feast without having to dial up for takeout! Enjoy!

Chinese Scallion Bread
Chinese Scallion Bread
Chinese Scallion Bread
Chinese Scallion Bread

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Chinese Scallion Bread
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Chinese Scallion Bread
Prep Time
15 mins
Cook Time
8 mins
Total Time
1 hr 23 mins
 
Course: Side Dish
Cuisine: Chinese
Servings: 4
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup cold water
  • 2 tablespoons sesame oil
  • 1 bunch scallions thinly sliced, both the green and white parts
  • canola oil as needed for pan frying
Instructions
  1. Set up a food processor and combine the flour, salt and baking powder in its bowl. Pulse it a couple of times to aerate the dry ingredients. Run the processor while you pour the cold water in until you have a sticky dough form. Turn the dough out onto a lightly floured and clean surface and bring it together into a smooth ball. Transfer the ball of dough to a bowl and pour the sesame oil over it. Make sure it is all coated in the sesame oil, then cover it and let it rest for an hour.
  2. When it is done resting, roll it out into a large rectangle that it about 1/4 inch thick. Sprinkle enough of the scallions on the rectangle to pretty well cover it in a single layer. Roll up the long side of the rectangle tightly over the scallions so that you have a long log. Take the log and roll it tightly into a spiral that looks like a snail shell. Roll out the snail shell to be a thin round pancake. Then heat about 2 inches of canola oil in a large skillet over medium high heat.
  3. Once the oil is hot, pan fry the scallion bread for 3-4 minutes on each side to get it golden brown and crispy on the outside. It will puff up and the interior needs to cook too. When it is done, transfer it to a plate lined with a paper towel to drain it. Then cut it into quarters and serve it immediately with a delicious Chinese meal!

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2 thoughts on “Chinese Scallion Bread”

  1. They look great! Are these sometimes called “scallion pancakes” at chinese restaurants? What does 2.5 to 3 oz by weight (not fluid oz) mean (ie: what should I use to measure that amount)?

    1. Thanks so much Amy! Yes, they are also often called scallion pancakes in Chinese restaurants. So when I say by weight, I mean as opposed to fluid ounces like in a measuring cup. You’ll need a culinary scale to weigh it out in actual ounces. Hope that helps!

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