• Prep Time 30 minutes
  • Cook Time 5 minutes
  • Serving For 8 People
  • Difficulty Normal
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Recipe Ingredient

  • 3 cups plain flour
  • 2 tsp salt
  • 1 cup lard
  • Boiling water
  • 3–4 tbsp chopped spring onion

Instructions

  1. To prepare the dough: Sift flour and salt into a mixing bowl. Add the lard and mix well with a spatula. Bring water to a rolling boil and pour just enough of the hot water directly into the flour mixture. Blend with a pair of wooden chopsticks until the mixture binds well.
  2. Cover the flour mixture with a damp tea towel and set aside for 10 minutes.
  3. Remove the tea towel and knead the flour mixture into a dough. (It will not be smooth at this stage. You have to add a little flour or a little more water as you knead, to make it smooth.) Cover the dough again with a damp tea towel and leave aside for 20 minutes.
  4. Knead again until the dough is smooth. Divide the dough into 8–10 equal pieces. Roll out to 1/2cm thickness, then brush each piece with oil. Sprinkle with chopped spring onion and a dash of pepper and roll up. Close the two ends by pinching them together hard. Squeeze it into a ball, then roll it out again into a neat round piece.
  5. Heat a non-stick pan lightly with oil. Fry each pancake over medium heat. Turn over while frying until pancake is lightly browned. Remove the scallion pancake and serve immediately.

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