Chinese Scallion Pancakes

For breakfast most of the time, I'll opt for a bagel, avocado toast, cereal, or when I'm feeling adventurous, chia seed pudding. However, on those special occasions, I'll switch it up with this recipe for Chinese scallion pancakes. Traditionally, these are served during the "dim sum" meal at a restaurant, alongside small plates like steamed pork buns or congee. Yet, for someone who lives pretty far from a restaurant that serves these delicacies, I decided to learn how to make them by myself-- from one of my family friends of course. My friend's grandma and grandpa have been making them since they lived in China, and have carried over their recipe to the states. They now bring it to any party or get together, and the whole tray of pancakes are snatched up as soon as party-goers can get to them. Recently on a trip to Chicago, I decided to learn from the master and watch her cook this traditional dish.

The scallion pancakes don't really have a set recipe, and the amount of ingredients added is totally up to you, whether you like them with more scallions or salt, or even if you prefer a thinner or thicker pancake. First take unbleached flour (white or whole wheat is fine) and add it to a large mixing bowl. To make two large pancakes, two cups should do. Add water slowly to the flour until it becomes a dough-- make sure that you don't add too much liquid, you want the dough to be slightly firm to the touch. Set it aside and let it "prove" so that the gluten in the flour can develop. Chop up about three to four bunches of scallion, depending on how much of the flavor you like. Personally, I prefer a lot of scallion in my pancakes. You can choose to do a fine chop or even cut them into larger pieces, again, it's whatever you prefer. After about 20 minutes of setting, flour a board and divide the dough into two mounds (you will get two large pancakes out of it). Gently roll the dough out into a rectangle, as large as you can get it before the dough breaks. Generously sprinkle salt over the dough and add about 2 tablespoons of olive oil. When doing so, make sure that the you leave about a half inch border of dough NOT covered in oil around the rectangle (this will ensure that the dough will stick to itself when being rolled). Add an even layer of scallion over the dough. Now comes the tricky bit-- roll the dough lengthwise into a log and then start spiraling it around itself. It should look somewhat like a snail. Set it aside and repeat with the other mound of dough.

In a large pan, heat to medium and add olive oil. Add the spiraled dough and press so that it flattens out to a disk shape. Cook on medium until both sides are golden brown and the center crisp with a little bit of chew (10 minutes per side). Cut it into triangles, serve immediately, and enjoy!