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SCALLION PANCAKES WITH CHINESE SAUSAGE
Michelle Sam
A twist on the traditional scallion pancakes. The addition of Chinese sausage provides fat rendering that makes adds to the flakiness of the pancake and provides surprises of savory/sweet to the oancake.
5
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Resting
1
hour
hr
30
minutes
mins
Total Time
2
hours
hrs
Course
Appetizer
Cuisine
Chinese
Servings
2
pancakes
Calories
306
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
125
g
cake flour or all purpose flour
▢
80
g
boiling water
▢
20
g
room temperature water
Filling paste
▢
¼
tsp
sea salt
▢
½
stick
Chinese sausage
▢
15
g
chopped scallions
chives
▢
1
Tbsp
cooking oil
or coconut oil
▢
1
Tbsp
all purpose flour
Instructions
Dough
▢
Place flour in a bowl.
▢
Using a chopstick, add the BOILING water to the dough and mix.
▢
Gradually add the room temperature water and mix.
▢
Using your hands, combine dough to form a scraggly ball.
▢
Cover the bowl and allow to rest for 45 minutes.
Filling
▢
Finely slice scallions. Cut the white part length-wise before slicing to ensure tender scallions.
▢
Finely dice Chinese sausage in ¼ " (.5cm) pieces.
▢
Fry the Chinese sausage until the fat is rendered. Remove from heat.
▢
When cooled, add scallions, salt, oil and flour to make a paste. Cool in refrigerator until dough is ready.
Rolling the pancake
▢
Knead the dough to form a smooth ball.
▢
On an oiled surface, roll the dough into a fairly thin large rectangle
▢
Spread the filling over the entire surface of the rectangle.
▢
Cut the dough into the number of pancakes (2 for a 1x recipe) forming smaller rectangles.
▢
Roll the dough into a roulade or swiss roll, forming a long tube.
▢
Stretch the tube.
▢
Coil both ends of the tube to create a figure 8
▢
Stack one coil of the tube onto the other coil of the same tube by twisting the dough at the middle
▢
Using the palms of your hand, press the dough into thick discs
▢
Cover and allow to rest for at least 1/2 hour or overnight.
▢
Roll the discs with an oiled rolling pin on an oiled surface until 1/4 " (.6 cm) high
▢
Heat about ½ " (1.25 cm) oil in a skillet until 375° fahrenheit (191° celcius)
▢
Fry the pancakes on both sides until golden brown.
▢
Remove from oil and place on a wire tray.
▢
Cut each pancake into 6-8 pieces using a pair of scissors. Serve hot with soy-sauce for dipping if needed.
Nutrition
Serving:
8
g
Calories:
306
kcal
Carbohydrates:
51
g
Protein:
7
g
Fat:
8
g
Saturated Fat:
1
g
Trans Fat:
1
g
Cholesterol:
1
mg
Sodium:
299
mg
Potassium:
92
mg
Fiber:
2
g
Sugar:
1
g
Vitamin A:
76
IU
Vitamin C:
1
mg
Calcium:
17
mg
Iron:
3
mg
Keyword
Chinese scallion pancakes with sausage, dim sum, scallion pancakes, scallion pancakes with Chinese sausage
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