Scallion Flower Rolls
Fluffy steamed twisted rolls with aromatic scallion oil.
Story
These delightful Scallion Flower Rolls are a staple in Northern Chinese cuisine, known for their fluffy texture and savory aroma. The process involves rolling the dough, brushing it with scallion-infused oil, and twisting it into beautiful flower shapes before steaming to perfection.
Ingredients
Flour
Scallions
Yeast
White sugar
Salt
Sichuan peppercorn powder
Vegetable oil
Instructions
1
Step 1
Dissolve the yeast in warm water for 5 minutes.
2
Step 2
Add flour and white sugar, and knead into a smooth dough.
3
Step 3
Let the dough rise; it should be ready in about 2 hours.
4
Step 4
Chop the green onions into small pieces and set aside.
5
Step 5
Knead the fermented dough again until smooth.
6
Step 6
Roll the kneaded dough into a large sheet about 0.2 cm thick using a rolling pin.
7
Step 7
Sprinkle the chopped green onions, salt, Sichuan peppercorn powder, and salad oil evenly over the dough sheet.
8
Step 8
Roll up the dough sheet lengthwise into a long strip.
9
Step 9
Cut the rolled dough into small sections.
10
Step 10
Shape the sections into twisted rolls. Cover with plastic wrap and let rest for 30 minutes.
11
Step 11
Place the raw rolls into the steamer while the water is still cold. Start timing once steam rises, steam for 15 minutes, then turn off the heat. Let them sit for another 5 minutes before removing the lid.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
