9-Layer Chinese Scallion Pancakes - Recipe from Bake from Scratch

      Recipe by The Woks of Life

      ABOUT THE WOKS OF LIFE:

      “The Woks of Life is a family-run food blog spanning multiple generations, established by Bill and Judy Leung along with their daughters, Sarah and Kaitlin. It has been referred to as the 'bible of Chinese home cooking.' Their cookbook, The Woks of Life: Recipes to Know and Love from a Chinese American Family, has achieved best-seller status in both the New York Times and USA Today. The family resides in New Jersey, where they continue to cook, write, and photograph recipes together while engaging in their lifelong debate about what to have for dinner.”

      THE ORIGIN:

      “We all have fond memories of eating scallion pancakes, especially Judy, who was raised in Shanghai, China, and moved to the US at the age of 16. Due to their simplicity and minimal ingredient requirements, scallion pancakes are popular throughout China—enjoyed at home, from street vendors, and in restaurants. They are considered comfort food! This specific recipe was created by Bill, inspired by watching street vendors in China skillfully prepare scallion pancakes for eager patrons.”

      HOW TO SERVE:

      “Scallion pancakes are typically eaten for breakfast or as a street snack, but they can also serve as an appetizer.”

      ACROSS THE COUNTRY:

      “In China, ovens are not commonly used, so any flour-based dough is usually steamed, boiled, fried, or pan-fried. For this recipe, the scallion pancake dough is pan-fried until it achieves a crispy texture.”

      Makes 2 pancakes

      Recipe by The Woks of Life

      This recipe for nine-layer scallion pancakes yields flavorful, layered pancakes that pair wonderfully with a hot soup, a Chinese weekend brunch, or whenever you're craving a savory snack.

      Dough:

      - 2½ cups (313 grams) all-purpose flour

      - ½ teaspoon (1.5 grams) kosher salt

      - ⅛ teaspoon granulated sugar

      - ⅛ teaspoon Chinese five-spice powder (optional)

      - ¾ cup (180 grams) water

      Sauce:

      - 2 tablespoons (30 grams) soy sauce

      - 2 tablespoons (30 grams) water

      - 1 scallion (19 grams), chopped

      - ½ teaspoon (2 grams) granulated sugar

      - ½ teaspoon (1.5 grams) sesame seeds

      - ¼ teaspoon mashed garlic (optional)

      - 3 tablespoons (42 grams) neutral oil, divided, plus more as needed

      - 4 to 5 scallions (76 to 95 grams), chopped and divided

      - 1 tablespoon (9 grams) sesame seeds (optional), divided

      - 1 teaspoon (3 grams) kosher salt, divided

      For the pancakes: In a large bowl, combine the flour, salt, sugar, and five-spice powder (if using). Pour in ¾ cup (180 grams) water and mix to form a rough dough. Knead it until it becomes a smooth ball, which should take about 5 minutes. Cover with a damp cloth and let it rest for around 1 hour.

      For the sauce: In a small bowl, mix together soy sauce, 2 tablespoons (30 grams) water, chopped scallion, sugar, sesame seeds, and garlic (if using).

      Divide the dough in half (approximately 243 grams each). Roll one half into a rectangle measuring 15x9 inches. (Keep the remaining dough covered with the damp cloth.) Make a 3-inch-long cut at the 5-inch mark and again at 10 inches on one long side; repeat on the opposite side. Apply about 1½ teaspoons (7.5 grams) neutral oil across the surface of the rectangle, then sprinkle with half of the chopped scallions, half of the sesame seeds (if using), and half of the salt.

      With the dough positioned vertically, begin folding the side flaps over the center section from the bottom up. Then, fold the entire rectangle forward onto the center. Repeat by folding the side flaps over the top and roll the dough into a rectangle about 7x5½ inches (approximately ¾ inch thick). (Be careful not to roll too tightly, as you want to maintain the layers and keep some small air pockets.)

      In a 10-inch saucepan, heat 2 tablespoons (28 grams) of neutral oil over medium heat. Place the pancake in the pan; cover and cook until golden brown, about 3 to 5 minutes per side. Transfer to a cutting board, slice, and serve with the sauce.

      Repeat the process with the remaining dough, an additional 1½ teaspoons (7.5 grams) of oil, remaining scallions, salt, and sesame seeds (if using). Add more oil as necessary.

      Note: To freeze, place a layer of wax paper, parchment paper, or plastic wrap between each