Ingredients:
Scallion Pancakes- Makes 4 pancakes
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 tbsp room temperature water
- 1/2 cup boiling water
Filling
- 4 tablespoons all-purpose flour
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1/8 tsp 5 spice powder
- 1/4 teaspoon salt
- 8 scallions (use 1 -2 tbsp of chopped scallions for each pancake)
Quesdialla
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup cheddar cheese, shredded
- Shredded Chicken (rotisserie chicken works well, you can shred it with a fork)
- 2 scallion pancakes
- Olive oil for pan frying
Instructions:
1. Make the Dough:
In a large bowl, mix the flour and salt. Slowly pour the boiling water into the flour mixture while stirring with a wooden spoon or chopsticks. Add the cold water and continue mixing until the dough comes together.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth. The dough should be soft but not sticky. If it’s too sticky, add a little more flour. Then place the dough in a bowl, cover it with a damp cloth, and let it rest for at least 30 minutes. This helps the gluten relax, making it easier to roll out.
2. Prepare the Filling:
Finely chop the scallions. In a small bowl, mix the sesame oil, salt, olive oil, 5 spice powder and flour together
3. Roll and Shape the Pancakes:
Divide the dough into 4 equal portions. Keep the pieces covered to prevent them from drying out. Take one piece of dough and roll it out on a lightly floured surface into a thin rectangle or circle, about 8-10 inches in diameter. Spread a quarter of the scallion mixture evenly over the dough.
Roll the dough into a log, then coil the log into a spiral shape. This creates layers in the pancake. Rub a little bit of olive oil on the dough pieces, set the dough pieces aside and cover with a wet paper towel for 25 minutes.
After 25 minutes, gently flatten the spiral with your palm, then roll it out again into a thin circle, about 1/4 inch thick. Be gentle to avoid the filling from leaking out.
4. Cook the Pancakes:
Heat a non-stick skillet or cast-iron pan over medium-high heat and add a tablespoon of olive oil. Place one pancake in the pan and cook for about 2-3 minutes on each side, or until golden brown and crispy. Add more oil as needed for frying. Remove the pancake from the pan and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining pancakes.
5. Cook Quesadilla:
Place one scallion pancake in a pan over medium-low heat. Sprinkle mozzarella and cheddar cheese evenly on top of the pancake, then add shredded chicken. Place another scallion pancake on top. Cover the pan with a lid. To help steam the cheese, add two teaspoons of water to the pan before covering. Cook for 2-3 minutes on each side until the cheese is melted and the pancakes are crispy. Once done, cut the quesadilla into quarters and enjoy.
Tips:
- The dough can be made in advance and stored in the fridge for up to a day, wrapped in plastic wrap.
- Scallion pancakes are best enjoyed fresh but can be reheated in a pan to restore their crispiness.
Enjoy your homemade scallion pancakes chicken quesadilla!
Scallion Pancake Chicken Quesadilla
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 tsp salt
- 4 tbsp room temperature water
- ½ cup boiling water
Filling
- 4 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil
- ⅛ tsp 5 spice powser
- ¼ tsp salt
- 8 scallions (use 1 -2 tbsp of chopped scallions for each pancake)
Quesidilla
- ¼ Mozzarella cheese, shredded
- ¼ cheddar cheese, shredded
- Shredded Chicken (rotisserie chicken works well, you can shred it with a fork)
- 2 scallion pancakes
- olive oil for pan frying
Instructions
Make the Dough:
- In a large bowl, mix the flour and salt. Slowly pour the boiling water into the flour mixture while stirring with a wooden spoon or chopsticks. Add the cold water and continue mixing until the dough comes together.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth. The dough should be soft but not sticky. If it's too sticky, add a little more flour. Then place the dough in a bowl, cover it with a damp cloth, and let it rest for at least 30 minutes. This helps the gluten relax, making it easier to roll out.
Prepare the Filing:
- Finely chop the scallions. In a small bowl, mix the sesame oil, salt, olive oil, 5 spice powder and flour together.
3. Roll and Shape the Pancakes:
- Divide the dough into 4 equal portions. Keep the pieces covered to prevent them from drying out. Take one piece of dough and roll it out on a lightly floured surface into a thin rectangle or circle, about 8-10 inches in diameter. Spread a quarter of the scallion mixture evenly over the dough.
- Roll the dough into a log, then coil the log into a spiral shape. This creates layers in the pancake. Rub a little bit of olive oil on the dough pieces, set the dough pieces aside and cover with a wet paper towel for 25 minutes.
- After 25 minutes, gently flatten the spiral with your palm, then roll it out again into a thin circle, about 1/4 inch thick. Be gentle to avoid the filling from leaking out.
4. Cook the Pancakes:
- Heat a non-stick skillet or cast-iron pan over medium-high heat and add a tablespoon of olive oil. Place one pancake in the pan and cook for about 2-3 minutes on each side, or until golden brown and crispy. Add more oil as needed for frying. Remove the pancake from the pan and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining pancakes.
5. Cook Quesadilla:
- Place one scallion pancake in a pan over medium-low heat. Sprinkle mozzarella and cheddar cheese evenly on top of the pancake, then add shredded chicken. Place another scallion pancake on top. Cover the pan with a lid. To help steam the cheese, add two teaspoons of water to the pan before covering. Cook for 2-3 minutes on each side until the cheese is melted and the pancakes are crispy. Once done, cut the quesadilla into quarters and enjoy.
- Enjoy your homemade scallion pancakes chicken quesadilla!
This recipe is amazing!