Scallion Pork Rolled Pancake
Scallion Pork Rolled Pancake
Story
Scallion Pork Rolled Pancake is a beloved Chinese street food that combines savory seasoned pork with the fresh, aromatic bite of scallions, all wrapped in a soft, lightly pan-fried flatbread. The warm tortilla-style wrapper soaks up the juices from the flavorful filling, creating a satisfying contrast of textures in every bite. Often enjoyed as a quick breakfast or casual snack, this roll is a comforting staple that captures the everyday flavors of northern Chinese cuisine.
Ingredients
Making the pancake wrapper dough
all-purpose flour
400g
low-gluten flour
200g
ground pork
as needed
yeast
6g
fine granulated sugar
10g
salt
2g
warm water
320g
Prepare the filling《馅料》
green onion
to taste
pepper, sesame oil
to taste
salt, sugar
to taste
cornstarch
a pinch
Instructions
1
Step 1
Making the Filling:
- Green onions: as needed
- Ground pork: as needed
- White pepper, sesame oil: as needed
- Salt, sugar: as needed
- Cornstarch: a little
Wash the green onions, drain well, and chop into green onion mince. Mix into the ground pork, add the seasonings, and stir together until well combined. Finally, add some cornstarch and stir until evenly distributed. Cover with plastic wrap and store in the refrigerator until ready to use.
2
Step 2
Making the Dough:
- All-purpose flour: 400g
- Cake flour: 200g
- Instant yeast: 6g
- Granulated sugar: 10g
- Salt: 2g
- Warm water: 320g
Pour all ingredients into a stainless steel mixing bowl. Gradually knead until a smooth dough forms. Cover with a damp cloth or plastic wrap and let rest for one hour to ferment/proof.
※Warm water means a temperature that does not feel hot to the touch; the water temperature should not exceed 40°C.
3
Step 3
After fermentation, cut the dough into 12 portions (approximately 80g each).
4
Step 4
Take a small dough portion, roll it into a long strip shape, and flatten it with a rolling pin. Place the filling in, then slowly wrap the filling inside the dough. Pinch both ends and the seams tightly to prevent the filling from escaping.
5
Step 5
Roll the filled dough strip into a snail shape. Let rest for 20–30 minutes for the final fermentation, then it is ready to pan-fry in oil.
6
Step 6
Before placing the rolls in the pan, use a rolling pin to gently and lightly flatten them. Heat a pan with oil, adding a little oil. Place the rolls into the pan and pan-fry over medium-low heat until both sides turn golden brown and crispy.
For rolls not eaten immediately, flatten them, dust with a little flour, wrap with plastic wrap, and store in the freezer. When ready to eat, take them straight from the freezer—no need to thaw—and pan-fry directly.
7
Step 7
The fragrance of green onions paired with the savory sweetness of pork, the outer skin pan-fried until wonderfully crispy, with each layer rolled into a swirl-shaped pastry—this Scallion Pork Roll is both delicious and fun to eat~
