By Dr. Leah Alexander | Published on October 10, 2023 | Last Updated on October 10, 2023
Shirley Chung is a renowned chef and restaurateur with an impressive culinary background. Born in Beijing, China, Chef Shirley grew up surrounded by the rich flavors of Chinese cuisine.
With over two decades of experience in the industry, Chef Shirley has worked in some of the top restaurants around the world. She is also known for her success on popular cooking shows like Top Chef and Iron Chef America.
One of Chef Shirley’s most loved dishes is her homemade scallion pancakes. This savory flatbread, also known as cong you bing, is a staple in Chinese cuisine and can be found on many street corners and restaurants across China.
In this article, we will be sharing how to make Chef Shirley’s amazing scallion pancake. This traditional Chinese dish has been a staple in her restaurants.
What are Shirley Chung Scallion Pancakes?
Chef Shirley’s scallion pancakes are a traditional Chinese dish made from a simple dough filled with green onions and fried to crispy perfection. This particular process has been passed down through her family for generations and remains one of her most requested dishes at her restaurant.
The dough is made with all-purpose flour, hot water, and normal water, along with some onion ends and cilantro stems for added flavor. It is then rolled out, filled with chopped scallions, and folded multiple times to create layers before being cooked in a pan.
The result is a crispy, flaky pancake with a delicious onion flavor that pairs perfectly with soy sauce or your choice of dipping sauce.
Why You’ll Love This Shirley Chung Scallion Pancakes?
Chef Shirley’s scallion pancakes are unlike any other you’ve tasted. The hot water and kneading process create an incredibly elastic dough that makes it easy to roll out and yields a flaky texture when cooked.
The unique addition of onion ends and cilantro stems also adds an extra depth of flavor to the dish, making it stand out from traditional scallion pancakes. And with only a few simple ingredients, it’s an easy and delicious way to elevate your pancake game.
Whether you’re a fan of Chinese cuisine or just looking for a new dish to add to your repertoire, Chef Shirley’s scallion pancakes will definitely become a favorite in your household.
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Ingredients
- Kosher salt: This type of salt is preferred for its coarse texture and clean taste. If you don’t have kosher salt, you can use regular table salt but reduce the amount to 1 tbsp.
- Scallions (green onions): These are the star ingredients in this. They add a delicious onion flavor and a pop of color to the pancakes. Make sure to finely slice them so they distribute evenly in the dough.
- Hot Water: The hot water helps to activate the gluten in the flour, making for a more elastic dough that is easier to work with. Make sure the water is hot but not boiling.
- Onion ends: Don’t throw away those onion ends! They add extra flavor to the scallion pancake dough. Just be sure to clean them thoroughly before using them.
- Cilantro stems: Just like the onion ends, don’t toss out those cilantro stems! They are packed with flavor and add an extra layer of deliciousness to the pancakes.
- All-Purpose Flour: This is the main ingredient in the pancake dough. Make sure to use all-purpose flour for best results.
- Normal Water: This is used to create the dough. Make sure it is at room temperature.
- Canola Oil: This is used for both oiling the work surface and frying the pancakes. You can also use vegetable or peanut oil if desired.
Directions
Step 1
Create the Dough
- In a large mixing bowl, combine 2 tbsp of kosher salt, finely sliced scallions (reserving the ends for later use), and hot water. Mix well.
- Add the cleaned onion ends and chopped cilantro stems to the mixture, stirring until well combined.
- Gradually add in 4 cups of all-purpose flour, stirring with a wooden spoon until the dough starts to form.
- Slowly pour in 1 cup of normal water and continue mixing until a soft dough forms.
Step 2
Knead the Dough
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes or until it becomes smooth and elastic.
- Shape the dough into a ball and place it back in the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes.
Step 3
Roll out the Pancake Dough
- After resting, remove the dough from the bowl and roll it out onto a lightly floured surface until it becomes about 1/8 inch thick.
- Spread about 2 tbsp of canola oil over the dough, making sure to cover the entire surface.
- Sprinkle a handful of sliced scallions over the oiled dough.
Step 4
Fold and Roll out Again
- Fold one-third of the dough in towards the center, then fold the other third on top. You should now have a long, narrow strip.
- Roll the strip back into a ball and let it rest for another 10 minutes.
- Repeat this process two more times, resting the dough between each fold. This helps to create layers in the pancake, making it flaky and delicious when cooked.
Step 5
Cook the Pancakes
- After resting, roll out the dough once again onto a lightly floured surface, this time making it slightly thinner.
- Heat a large pan or griddle over medium heat and brush with canola oil.
- Carefully transfer the pancake dough onto the pan and let it cook for about 2 minutes on each side, until crispy and golden brown.
- Repeat with the remaining dough. You may need to add more oil to the pan in between cooking each pancake.
Step 6
Serve
- Serve the scallion pancakes warm with soy sauce or your favorite dipping sauce. They make a perfect appetizer, side dish, or snack!
Notes and tips
- Make sure to slice the scallions finely so they distribute evenly in the dough.
- If you don’t have hot water, you can use normal water and then heat it in the microwave for 30 seconds.
- You can also make a larger batch of dough and freeze it for future use.
Storage Tips
To store any leftover dough, wrap it tightly in plastic wrap and place it in the fridge for up to 3 days. If you have already made the scallion pancakes, they can also be stored in an airtight container in the fridge for up to 2 days. Reheat them in a pan or toaster oven for best results.
For longer storage, you can freeze the dough for up to 3 months. Let it thaw in the fridge before rolling and cooking as usual.
Nutrition Information
Serving Suggestions
Here are a few ways you can enjoy your Shirley Chung scallion pancakes:
- Serve them as an appetizer or side dish with a dipping sauce like soy sauce, hoisin sauce, or chili oil.
- Make larger pancakes and use them as a wrap for your favorite filling. Some popular options include sliced meat and vegetables, scrambled eggs, or stir-fried tofu.
- Use them as a topping for soups or stews, giving an extra crunch and flavor to your meal.
What other substitute can I use in Shirley Chung Scallion Pancakes?
Here are some possible substitutions for ingredients in this:
- If you can’t find all-purpose flour, you can use bread flour or cake flour instead. The texture may differ slightly, but it will still be delicious.
- Instead of cilantro stems, you can use chopped green onions or omit them entirely.
- Feel free to add other fillings like shredded cheese, cooked bacon, or minced garlic for a different flavor profile.
Shirley Chung Scallion Pancakes Recipe
Equipment
- a lightly floured surface
Ingredients
- 2 tbsp kosher salt
- 14 scallions green onions, finely sliced
- 1 cup hot water
- 1 cup onion ends cleaned
- 1 bunch of cilantro stems
- 4 cups all-purpose flour plus 1/2 cup for sprinkling
- 1 cup normal water
- 2 cups canola oil plus more for oiling the work surface and frying
Instructions
- Begin by combining 2 tablespoons of kosher salt, finely sliced green onions (reserving the ends for later use), and hot water in a large mixing bowl. Mix thoroughly until well combined. Next, add the cleaned onion ends and chopped cilantro stems to the mixture, stirring until evenly distributed. Gradually incorporate all-purpose flour, stirring with a wooden spoon until the dough starts to form. Slowly add 1 cup of room temperature water while continuing to mix until a soft and pliable dough forms.
- Transfer the dough onto a lightly floured surface and knead it for approximately 10 minutes or until it becomes smooth and elastic. Shape the dough into a ball and place it back in the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes to allow the gluten to activate.
- After resting, remove the dough from the bowl and roll it out onto a lightly floured surface until it is about 1/8 inch thick. Brush approximately 2 tablespoons of canola oil over the dough, making sure to cover the entire surface. Generously sprinkle a handful of sliced scallions over the oiled dough.
- Fold one-third of the dough in towards the center, then fold the remaining third on top, creating a long and narrow strip. Roll this strip back into a ball and let it rest for another 10 minutes. Repeat this process two more times, resting the dough between each fold. This technique creates layers in the pancake, resulting in a flaky and delicious final product.
- After resting, roll out the dough once again onto a lightly floured surface, making it slightly thinner than before. Heat a large pan or griddle over medium heat and brush with canola oil.
- Carefully transfer the pancake dough onto the pan and cook for approximately 2 minutes on each side, until crispy and golden brown. Repeat with any remaining dough, adding more oil to the pan as needed.
- Serve your homemade scallion pancakes warm.
Notes
- Make sure to slice the scallions finely so they distribute evenly in the dough.
- If you don’t have hot water, you can use normal water and then heat it in the microwave for 30 seconds.
- You can also make a larger batch of dough and freeze it for future use.
FAQs
Can I use a gluten-free flour for this?
We have not tested this with gluten-free flour, but it may work with a 1-to-1 gluten-free flour substitute.
Can I use a different type of onion?
Scallions are traditionally used for this dish, but you can use other types of onions such as red or white onions if desired. Just make sure to chop them finely.
Can I use normal table salt instead of kosher salt?
Yes, you can use normal salt, but the amount may need to be adjusted slightly as kosher salt is less salty than table salt. Start with a smaller amount and adjust as needed.
Conclusion
Thank you for joining us in learning how to make Shirley Chung’s famous scallion pancakes. This simple dish is packed with flavor and nutrition.
Please share this article with your friends and family, and let us know in the comments how your scallion pancakes turned out. We would love to hear from you!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
