It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: Mandy from Lady and Pups replicates a Taiwanese street snack at home: crispy scallion pancakes, with plenty of layers.
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I can't tell you how many times I've tried and failed to make scallion pancakes over the past few years. They're one of my favorite street snacks in Taiwan: a thinly rolled out soft dough with layers of finely diced scallions, pan-fried to golden brown yumminess. It was a challenge to make a home-friendly version that tasted just as good -- not to mention the fact that the idea of replicating all of those layers was extremely daunting.
Did I mention the street-version is almost always fried in lard?
Luckily (or perhaps dangerously) for you, I think I did it. After years of harassing street vendors and a number of my mother's friends who allegedly make them, a love child was born. This scallion flatbread has a dough that's made with both all-purpose and bread flours, plus both hot water and cold water (a Chinese technique that creates both softness and body). Scallion oil with a pinch of baking soda puffs up the layers during cooking and boosts the overall flavor.
These can even make a hearty meal if you toss a golden brown flatbread on top of an egg that's still frying in the pan, and let them "stick" together, then brush some chili sauce over the top.
1 cup (130 grams) all-purpose flour 1 cup (140 grams) bread flour 2 teaspoons of sugar 1/4 teaspoon salt 1/2 cup (120 grams) hot water (150° F) 1/4 cup of cold/room temperature water 1/4 cup (50 grams) vegetable oil
For the scallion oil and fillings:
2 cups (105 grams) diced scallions, divided 1/2 cup (100 grams) vegetable oil 1 teaspoon salt 1 teaspoon ground white pepper, divided into 1/2 teaspoon each 1/4 teaspoon ground black pepper 1/8 teaspoon baking soda Coarse sea salt, to taste