Souped Up Recipes

🎀 ORDER MANDY'S COOKBOOK NOW - https://geni.us/chinesecookbook 🥘 BUY A WOK - https://geni.us/carbon-steel-wok 🎉 PURCHASE THIRTEEN SPICE POWDER - https://curatedkitchenware.com/products/thirteen-spice-power 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes 🥢 PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/soupeduprecipes/the-best-homemade-chinese-scallion-pancakes-recipe 😘 Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. I made a scallion pancake recipe 9 years ago. It was delicious and I loved it so much that I have been making it again and again. Over the years, I have improved little bit here and there and so this is an upgraded recipe and it is truly next-level. They are perfectly golden, crispy, and flaky. The inside is soft, moist, and pleasantly chewy. I’ll show you my secret that can infuse your pancakes with double the scallion fragrance, alongside a special 9-grid folding method that creates those beautiful, delicate layers. Honestly, this has to be the best scallion pancake recipe ever. Ingredients (Makes 8 pancakes) For the dough 500g of high-protein flour AKA bread flour (#ad Amazon Link - https://geni.us/-bread-flour) 270g of room temperature water 1 ¼ tsp of salt 2 tbsp of vegetable oil to add to the flour For the scallion flour oil paste Yousu (油酥) 5 scallions, diced 5 tbsp of vegetable oil 3.5 tbsp of high-protein flour AKA bread flour 1/2 tsp of thirteen spice powder (Product Link - https://curatedkitchenware.com/products/thirteen-spice-power) For shaping and cooking 2-3 tbsp of vegetable oil to coat the dough Additional vegetable oil, for applying the work surface and pan-frying the pancakes