Chinese Style Savory Stuffed Breakfast Pancakes

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Chinese Style Savory Stuffed Breakfast Pancakes

Components:

Regarding the Dough:

  1. Two cups of all-purpose flour
  2. Boil 3/4 cup of water
  3. One-fourth cup of cold water, or more,
  4. One-fourth teaspoon salt
  5. Twist-up of vegetable oil

Regarding the Filling:

  • Half a cup of finely cut green onions, or scallions
  • one-fourth cup vegetable oil
  • One teaspoon of salt
  • Half a teaspoon ground white pepper, if desired
  • For preparing food:
  • 2–3 tablespoons of vegetable oil (for frying)

Guidelines:

Get the dough ready:

  • The flour and salt should be combined in a big bowl.
  • Pour the hot water into the flour gradually while stirring constantly to produce a rough dough.
  • The dough should be smooth and flexible after adding the cold water gradually and mixing. Depending on the consistency of the dough, you might not need all of the cold water or you could need a little bit more.
  • On a surface dusted with flour, knead the dough for five to seven minutes, or until it is elastic and soft. After 30 minutes, cover with a moist cloth and let it rest.

Get the Filling Ready:

  • Combine the chopped scallions, vegetable oil, salt, and white pepper in a small bowl. Put aside.

Spread the Dough:

  • Cut the dough into four equal pieces. On a surface dusted with flour, roll out each part into a thin circle about 8 inches in diameter.

Put the Pancakes Together:

  • Apply a thin coating of the scallion blend on the rolled-out dough’s outside.
  • After rolling the dough like a jelly roll and tucking the end under, coil it into a spiral shape.
  • Using your hands or a rolling pin, carefully flatten the spiral to create a pancake with a diameter of roughly 6-7 inches.

Prepare the Pancakes:

  • In a cast-iron pan or nonstick skillet, heat two to three teaspoons of vegetable oil over medium heat.
  • After adding one pancake to the skillet, cook it for two to three minutes on each side, or until it is crispy and golden brown. The heat may need to be adjusted to prevent burning.
  • Proceed with the leftover pancakes, adjusting the amount of oil in the pan as necessary.

Serve:

  • Before cutting the pancakes into wedges, let them cool somewhat.
  • Serve heated without dipping sauce or with it.

How to Make the Best Pancakes:

  • Rolling the Dough: To prevent uneven cooking, make sure the dough is rolled out uniformly. Dust the dough with a little flour if it’s too sticky.
  • Resting the Dough: This is an important step in generating a soft texture and making the dough easier to roll out.
  • Crispiness: You can cook the pancakes a little longer if you prefer them extra crispy, just watch out that they don’t burn.
  • Variations: For added taste, you can add additional ingredients to the filling, including sesame seeds, minced garlic, or a little amount of five-spice powder.

These tasty and filling packed breakfast pancakes are a great choice for any meal. Savor each bite for its crunchy texture and flavorful explosion of scallions!

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