Get ready to embark on a culinary journey that will revolutionize your morning routine! Shou Zhua Bing, a traditional Chinese pancake, is about to become your new obsession. These crispy, layered, green onion-studded delights are not just a simple flatbread – they're a symphony of texture and flavor that will transport your taste buds straight to the bustling streets of China. With a perfect balance of crispy exterior and soft, pillowy interior, these pancakes are so addictively delicious, you'll want to make them again and again!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup boiling water
- 2 tablespoons vegetable oil
- 1/4 cup chopped green onions
- Salt to taste
Instructions
- In a large mixing bowl, add the all-purpose flour and create a small well in the center.
- Gradually pour the boiling water into the flour, stirring with a wooden spoon or chopsticks until a shaggy dough begins to form.
- Once the dough is cool enough to handle, knead it on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest for 20 minutes to allow the gluten to relax.
- Divide the dough into 4 equal portions and roll each into a smooth ball.
- On a floured surface, roll out each dough ball into a thin round circle, approximately 8 inches in diameter.
- Brush each circle lightly with vegetable oil and sprinkle with chopped green onions and a pinch of salt.
- Roll up the circle into a tight log, then coil the log into a spiral shape, tucking the end underneath.
- Gently flatten the spiral with your palm, then roll out again into a thin pancake.
- Heat a non-stick skillet or cast-iron pan over medium heat with a small amount of oil.
- Cook each pancake for 2-3 minutes on each side until golden brown and crispy, with some charred spots.
- Remove from pan, let cool for a minute, then cut into wedges and serve hot.
Tips
- Water Temperature is Key: Use boiling water to create a softer, more pliable dough that's easier to work with.
- Knead with Patience: Take your time kneading the dough for 8-10 minutes to develop the gluten, which gives the pancakes their signature texture.
- Resting Matters: Don't skip the 20-minute rest period – this allows the gluten to relax and makes rolling easier.
- Oil and Technique: Brush the dough with oil and sprinkle green onions before rolling to create those delightful layers.
- Heat Control: Use medium heat to ensure the pancakes cook evenly without burning.
- Cast-Iron Advantage: If possible, use a cast-iron skillet for the most even and crispy results.
- Serve Immediately: These pancakes are best enjoyed hot and fresh off the pan, so time your cooking carefully!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
