Pan-Fried Scallion Breads

Name: Pan-Fried Scallion Breads (葱油餅)
Yield: Makes one 10-inch or two 8-inch flatbreads, enough to serve 4–5 people generously, or 6–8 as part of a multicourse meal. When there are only 2 of us, I cut the recipe in half and make one 8-inch bread.
Cuisine: Chinese
Ingredients: ¼ teaspoon Chinese or Japanese sesame oil; ⅓ cup cold water; 2 teaspoons double-acting baking powder; 1 cup all-purpose flour; 1½ teaspoons Chinese or Japanese sesame oil, or rendered chicken fat; ⅓ cup boiling water; 1 teaspoon coarse kosher salt; additional flour, for kneading and rolling out the dough; about ½ cup fresh corn or peanut oil, for pan-frying; 2–3 medium whole scallions, cut into thin green and white rings; 1½ teaspoons coarse kosher salt

葱油餅

Preparation info

Makes one 10 inch or two 8-inch flatbreads, enough to serve
4–5
people generously

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

Scallion breads are one of those superb combinations of dough, seasonings, and grease—oil or shortening in polite culinary language—that promise instant addiction. Like a buttered bagel or a good pizza dough, these savory flatbreads have a universal appeal. They are eaten at mealtimes and in-between times, and are excellent for brunch.

Throughout northern and central China, one finds scallion breads variously thick or thin, bready or crisp, fried in new oil or

Ingredients

Asia
China
Bread

Ingredients

Method