Ingredients for Scallion Pancake with Water Chestnut
| Dough | Medium gluten flour 250g |
| Water 125-135g | Salad oil 1 tbsp |
| Scallion filling 10 stalks | Water chestnut 6 pieces |
| Salt As needed | Salad oil 2 tbsp |
Steps to Make Scallion Pancake with Water Chestnut
Step 1
Mix flour with water, stirring with chopsticks to form crumbs, then add cooking oil, knead the dough until smooth, cover with plastic wrap, and let it rest for 20 minutes. Letting the dough rest gives it more elasticity for easier handling.
Step 2
Mix chopped scallions and water chestnuts, then add sesame oil, mix well and refrigerate for later use.
Step 3
Divide the dough into three portions.
Step 4
Roll one portion of the dough into a large round shape, sprinkle one-third of the scallion filling evenly on the dough.
Step 5
Fold the dough with scallion filling in a four or five-fold method to wrap the filling inside the dough.
Step 6
Use the four or five-fold method to wrap the scallion filling inside the dough.
Step 7
Press the edges firmly, and if too thick, flatten them with a rolling pin.
Step 8
Heat a flat-bottomed pan, pour in salad oil, and fry the pancake until golden on both sides over low heat.
