Introduction
There’s something magical about scallion pancakes, or 葱油饼. The moment they hit the sizzling skillet, their fragrance fills the air, teasing your senses. Their golden, flaky exterior encases a chewy interior, perfectly laced with the aromatic freshness of scallions. This simple yet irresistible dish has graced tables across Asia for centuries.
But today, we’re giving it a uniquely Malaysian twist. What makes this recipe stand out? A sustainable secret weapon: sourdough discard. Not only does it add a tangy depth of flavor, but it also makes these pancakes extra tender. Let’s embark on this culinary journey to create Malaysian-style scallion pancakes that are both traditional and refreshingly innovative.
The Story Behind Scallion Pancakes
A Global Favorite with Local Roots
Scallion pancakes are a beloved staple in Chinese cuisine, traditionally made with just flour, water, and scallions. Over time, this humble snack made its way across Asia, earning a special place in Malaysian kitchens. In Malaysia, with its rich cultural tapestry, scallion pancakes often take on unique twists, reflecting the influence of Malay, Indian, and Chinese cuisines.
Sourdough Meets Tradition
Adding sourdough discard to the dough might not be traditional, but it fits beautifully within Malaysia’s innovative food culture. It’s a nod to modern sustainability, ensuring no part of your sourdough starter goes to waste. Plus, it elevates the pancake, making the interior softer and the layers more distinct.
The Recipe: Malaysian-Style Sourdough Scallion Pancakes
Mastering Malaysian-Style Scallion Pancakes (葱油饼): A Sourdough Twist to a Timeless Classic
Course: Lunch, BreakfastCuisine: malaysian, TaiwaneseDifficulty: easy4
servings30
minutes10
minutes300
kcalIngredients
- For Dough
100g all-purpose flour
45g warm water
50g sourdough starter discard
Pinch Salt
- For Filling
Canola oil (for frying)
20-25g scallions (2-3 stalks), finely chopped
Directions
- Step 1: Prepare the Dough
- In a mixing bowl, combine sourdough discard and warm water. Mix well until the discard dissolves.
- Gradually add the flour, mixing until a rough dough forms.
- Sprinkle some salt into dough.
- Knead the dough on a lightly floured surface for 3-5 minutes until smooth and elastic. The dough should feel soft and pliable, similar to playdough.
- Cover the dough with a damp cloth or plastic wrap and let it rest for 1-2 hours at room temperature.
- Step 2: Assemble the Pancakes
- Once the dough has rested, lightly oil your hands and divide the dough into 4 and then into 8 equal portions.
- Roll one portion into a long rectangle, approximately 12 inches long and 6 inches wide.
- Step 3: Add the Filling
- (Optional) Brush a thin layer of canola oil evenly across the surface of the dough.
- Sprinkle and scatter the chopped scallions down the middle third of the rectangle.
- Step 4: Fold and Shape
- Fold both sides of the dough down over the scallions, then roll the dough tightly into a log shape.
- Gently flatten the log with your palm to create a disk, then use a rolling pin to roll it out into a thin round pancake, about 8 inches in diameter. Repeat with the second portion of dough.
- Step 5: Cook the Pancakes
- Heat a skillet over medium-high heat and add enough canola oil to coat the bottom.
- Place one pancake in the skillet and cook for 2-3 minutes on each side, until golden brown and crispy. Adjust the heat as needed to avoid burning.
- Repeat with the second pancake.
- Step 6 : Serve
- Let the pancakes cool slightly. Enjoy them as a snack or pair them with your favorite dipping sauce!
Recipe Video
Notes
- Hydrate Fully: When mixing the dough, allow the flour to fully absorb the liquid for a soft, pliable texture. This ensures easy rolling and shaping.
- Soft and Smooth: Knead the dough until it’s as smooth as playdough. A well-kneaded dough will roll out evenly and handle folds without tearing.
- Rest Matters: Let the dough rest for at least 1-2 hours. This relaxes the gluten, making the dough easier to roll and shape.
The Art of Layering and Folding
The secret to a perfect scallion pancake lies in the folding technique. By layering the dough and scallions, then coiling and rolling it out, you create distinct, flaky layers. As the pancake cooks, the layers puff up, forming tiny bubbles that pop, giving the pancake its signature texture.
Watching the bubbles rise and hearing the gentle crackle of the dough is as satisfying as the first bite.
Tips for Success
- Don’t Skip the Rest: Allowing the dough to rest helps relax the gluten, making it easier to roll out and shape.
- Use Fresh Scallions: Their vibrant aroma and flavor are key to the dish’s success.
- Moderate Heat: Too high, and the pancake may burn before the layers cook through.
Why Sourdough Discard?
Sourdough discard not only adds a touch of tangy complexity but also contributes to a softer, more pliable dough. Plus, using discard is a great way to practice zero-waste cooking—a philosophy that resonates deeply with Malaysian values of resourcefulness.
Pairing and Serving Suggestions
Scallion pancakes are versatile and delicious on their own, but the right accompaniments can elevate them to a whole new level. Here are some ideas to serve alongside your Malaysian-Style Sourdough Scallion Pancakes.
1. Soy-Vinegar Dipping Sauce
A classic pairing for scallion pancakes, this tangy and salty dip is effortless to prepare.
Ingredients
- 3 tbsp soy sauce
- 1 tbsp black vinegar (or balsamic vinegar if unavailable)
- ½ tsp sesame oil
- ½ tsp chili oil (optional, for heat)
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tsp toasted sesame seeds (optional garnish)
Instructions
- Mix all ingredients in a small bowl until the sugar dissolves.
- Adjust the chili oil for spice levels to your liking.
- Serve as a dipping sauce for the pancakes.
2. Malaysian Sambal Dipping Sauce
Add a bold Malaysian twist with sambal, a spicy chili paste full of flavor. Recipe here : https://www.hankerie.com/mastering-nasi-lemak-bungkus-malaysias-iconic-street-food/
3. Creamy Garlic Yogurt Sauce
For a milder, creamy pairing, this garlic yogurt sauce adds a refreshing contrast to the crispy pancakes.
Ingredients
- ½ cup plain yogurt
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1 tbsp chopped cilantro or parsley
- Pinch of salt and pepper
Instructions
- Mix yogurt, garlic, lemon juice, herbs, salt, and pepper in a bowl.
- Let it sit for 10 minutes to meld the flavors.
- Serve chilled.
4. Peanut Satay Sauce
A nod to Malaysia’s favorite dipping sauce, peanut satay adds nutty richness to the pancakes.
Ingredients
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tsp sambal oelek
- 1 tsp lime juice
- 1 tbsp coconut milk (or water, for consistency)
Instructions
- In a small bowl, whisk all ingredients until smooth.
- Add more coconut milk or water for a thinner consistency, if desired.
- Serve warm or at room temperature.
Creative Serving Ideas
1. Pancake Wraps
Turn your scallion pancakes into wraps!
- Fill with slices of roasted duck or chicken, hoisin sauce, and cucumber for an Asian-style wrap.
- Or, go vegetarian with sautéed mushrooms, pickled vegetables, and chili mayo.
2. Breakfast Pancakes
- Serve the pancakes with sunny-side-up eggs, a dollop of sambal, and sliced avocado for a hearty breakfast.
3. Appetizer Platters
- Cut the pancakes into wedges and pair them with various dips for a party platter.
4. Fusion Tacos
- Use the pancakes as a base for tacos. Fill with shredded beef rendang, fresh herbs, and a drizzle of sambal mayo.
Tips for a Memorable Meal
- Balance the Flavors: Pair these savory pancakes with sauces or sides that add sweetness, acidity, or spice for a harmonious meal.
- Experiment with Fillings: While scallions are the classic choice, you can add thinly sliced chilies, grated cheese, or minced garlic for variation.
Which Pairing Will You Try First?
From the simplicity of soy-vinegar sauce to the boldness of sambal, these dips and serving ideas ensure there’s a combination for every taste. Which one will you try first with your freshly made Malaysian-Style Scallion Pancakes?
Final Thoughts
These Malaysian-Style Sourdough Scallion Pancakes are more than just a snack—they’re a celebration of culinary ingenuity, blending tradition with modern sustainability. Whether you’re savoring them fresh off the skillet or sharing them with friends, these pancakes are bound to impress.
So grab your sourdough discard and some fresh scallions, and let’s get cooking!
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