Shanghai Scallion Pancakes
Rated 5.0 stars by 1 users
Category
Bread
Cuisine
Asian
Servings
4
Prep Time
90 minutes
Cook Time
7 minutes
This yeasted flatbread style Scallion Pancake is a delicious bread just waiting to be stuffed with Peking Duck or anything else yummy and saucy. I love this version because despite the yeast, it comes together quickly and it is packed with flavor from the scallions and the ridiculous amount of sesame seeds. The texture of the bread is fluffy and pillowy with an awesome caramelized toasted sesame seed crust. Don't be intimidated by the process or stovetop cooking, it is actually quite simple and yields such a lovely special bread.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp vegetable oil plus additional for oiling pan
- 1 tsp salt
- 1 cup lukewarm water
- 1 tsp instant yeast
- 1 cup chopped scallions
- 4 tbsp white sesame seeds, plus more - because more sesame is better
- 1/2 cup Sour Cream
Directions
In a large bowl, add flour, sugar, oil, salt, water, sour cream and yeast. Using the dough hook attachment of your stand mixer, combine ingredients until dough comes together and then knead on low speed for 2-3 minutes. The dough will be quite sticky.
Lightly grease another large bowl. Gather dough and place into the greased bowl. Cover with plastic wrap and let the dough rest in a warm place until it doubles in size, about 1 hour.
Lightly flour a flat surface. Roll dough out. Spread scallions across the surface. Then, roll the dough back up, with the scallions folded on the inside (see photos). Form the roll into a spiral. Carefully use the rolling pin on the spiral, rolling and flattening until it becomes a large round disc.
Sprinkle both sides with sesame seeds, so that the exterior has a sesame crust. The more seeds the better. Let dough rest for about 20 minutes.
Using an oversized pot or pan, add oil and preheat. Once the oil is hot, slide your bread into the pot/pan. Cook each side for about 7 minutes on medium high heat until both top and bottom develop a brown crust and the inside is fully cooked. Slice and serve. Bread is best enjoyed warm.
