Last Updated on September 15, 2023
For foodies everywhere, the name Shirley Chung is synonymous with deliciousness. Chef and restaurateur Shirley Chung has skyrocketed to fame in recent years thanks to her incredible Chinese-inspired dishes.
From her countless appearances on cooking shows to her highly successful restaurant ventures, Shirley’s career continues to soar as she takes the culinary world by storm.
And one of her signature dishes is the heavenly scallion pancake. This savory treat is a favorite among both diners and home cooks alike for its flavorful combination of ingredients and delightful texture.
To make sure you serve up the perfect version of this classic dish, we’ve put together this step-by-step guide featuring Shirley Chung’s special scallion pancake.
With just a few simple ingredients and instructions, you can easily recreate this delicious and traditional Chinese dish. So let’s get started!
What is Shirley Chung’s Scallion Pancake?
Shirley Chung’s scallion pancake is a traditional Chinese dish that has been enjoyed for centuries. It consists of a thin, flaky dough made from all-purpose flour and Chinese five-spice powder, which is then filled with chopped scallions and cooked in canola oil until golden brown.
The combination of the savory dough and the pungent scallions creates an irresistible aroma that will make your mouth water. The texture of the pancake is also a key part of what makes it so enjoyable.
The boiling water and cold water used to make the dough help create its trademark crispness on the outside, while still maintaining a softer consistency inside. This perfect balance between crunchy and chewy makes the scallion pancake a favorite among foodies and home cooks alike.
Chef Shirley Chung has put her own spin on this classic dish, elevating it to new heights with her signature touch. By adding just the right amount of kosher salt to the dough, she adds an extra hint of flavor that brings out all the other nuances.
This little tweak helps make Shirley Chung’s scallion pancake stand out from other versions, making it a must-try for any foodie!
How did I first get introduced to Shirley Chung’s Scallion Pancake?
I first got introduced to Shirley Chung’s Scallion Pancake through a cooking show that she was featured in. I remember watching in awe as she expertly mixed and kneaded the dough, then rolled it out into perfect circles before sprinkling them with chopped scallions.
Her technique was so precise and professional, something I had never seen before. The combination of the traditional ingredients, the perfect technique, and her enthusiasm for cooking really pulled me in.
As I watched, my mouth was watering and I was determined to try this delicious dish myself. I knew that to make it just as good as Shirley’s version, I would need to follow her instructions exactly – so when she shared her recipe online, I jumped at the chance to make it.
After shopping for all of the necessary ingredients, I set out to recreate her masterpiece. Finally, after an hour of chopping and rolling and frying, my scallion pancakes were ready!
The smell that filled my kitchen was heavenly – and when I took my first bite of this amazing dish, I knew that Shirley Chung had done it again. Her scallion pancakes were delicious, truly a work of art!
Since then, I have made sure to try every one of Shirley’s recipes whenever I get the chance – and her scallion pancake is my absolute favorite.
It’s the perfect combination of flavors and textures that makes this dish so special in my eyes. If you haven’t tried it yet, I highly recommend giving it a go – you won’t be disappointed!
How to make Shirley Chung’s Scallion Pancake?
Making Shirley Chung’s scallion pancake is a simple and straightforward process. Here are the ingredients and steps you’ll need to follow:
Ingredients
- Scallions: This traditional Chinese ingredient is a must-have for scallion pancakes. Choose the freshest ones you can find – they should be crisp, with no discolored spots or wilted ends.
- All-purpose flour: All-purpose flour helps to give the pancake its flaky texture. Be sure to sift it before use, as this will help make your pancakes lighter and fluffier.
- Chinese five-spice powder: This aromatic blend of spices adds a unique flavor to the scallion pancake. It consists of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds – all in equal amounts.
- Canola oil: Canola oil is a great choice for any kind of frying. Not only is it low in saturated fat, but its neutral flavor won’t overpower the dish.
- Boiling water: The boiling water helps to activate the gluten in the flour, giving the pancakes their signature crispness.
- Kosher salt: Kosher salt adds a nice hint of salty flavor without being too overwhelming.
- Cold water: Cold water helps to keep the dough soft and pliable, and prevents it from becoming tough.
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Step-by-step instructions
Step 1
Prepare the dough
- In a large bowl, mix together the flour, five-spice powder, and 1 teaspoon of salt.
- Bring a small pot of water to a boil. Add the boiling water gradually to the flour mixture and stir with a wooden spoon until it forms a soft dough.
- Add cold water bit by bit until you have added ¼ cup in total.
- Knead the dough for about 5 minutes until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 2
Prepare the scallions
- Cut off the root ends of the scallions, then chop them into small pieces.
- In a small bowl, mix together the chopped scallions and the remaining ¼ teaspoon of salt until they are evenly distributed.
Step 3
Shape the pancakes
- Divide the dough into four equal parts and roll each part into a ball.
- Flatten each ball into a round disk about 6 inches in diameter.
- Brush each disk with canola oil.
- Sprinkle the scallion mixture over each disk, then spread it evenly.
- Roll up one of the disks from the outside like a jelly roll.
- Coil the rolled-up disk into a snail shape and press down lightly to flatten it slightly.
- Repeat this process with the remaining three disks.
Step 4
Cook the pancakes
- Heat a nonstick pan over medium heat and add 1 tablespoon of canola oil.
- Place one of the scallion pancakes in the pan and let it cook for about 2 minutes, until golden brown.
- Flip the pancake and cook for an additional 2 minutes.
- Remove the pancake from the pan and set aside on a plate.
- Add more oil to the pan as needed, and repeat this process with the remaining pancakes.
Tips
- Make sure to knead the dough thoroughly – this will help give your pancakes a light and fluffy texture.
- Try to roll the dough as thin as possible, but be careful not to tear it.
- Don’t skimp on the oil when cooking the pancakes – you want them to be nice and crispy!
- Let the pancakes cool slightly before serving – this will help ensure that they stay crisp.
Equipment
- Mixing bowl
- rolling pin
- Large skillet
Ingredients
- 3 ½ scallions
- 1 cup all-purpose flour
- ¼ tsp Chinese five-spice powder
- 5 TB of canola oil
- ¼ cup boiling water
- 1 ¼ tsp kosher salt divided
- ¼ cup cold water
Instructions
- In a large mixing bowl, combine all-purpose flour, Chinese five-spice powder, and 1 teaspoon of kosher salt. Bring to a boil a small pot of water and slowly add it to the mixture, stirring with a wooden spoon until you have obtained a soft dough texture. Add cold water in small amounts until a total of ¼ cup has been reached. Knead for 5 minutes or until the dough is firm and elastic. Cover with a damp cloth and let it rest for half an hour.
- Remove the root ends from the scallions, then finely chop them up. Combine chopped scallions with remaining ¼ teaspoon of salt in a small bowl.
- Divide the dough into four equal parts and roll each one into a ball shape. Flatten out each disk to about 6 inches in diameter, then brush lightly with oil. Evenly sprinkle the scallion mixture over top and start rolling up one of the disks from the outside like a jelly roll. Coil the rolled-up disk into a snail shape and gently press down to flatten. Repeat with the remaining 3 disks.
- Heat a nonstick pan over medium heat and add 1 tablespoon of canola oil. Place one scallion pancake in the pan and cook until both sides are golden brown (approximately 2 minutes on each side). Remove from the pan, set aside on a plate, and repeat with the remaining pancakes. Add more oil as necessary.
Video
Notes
- Make sure to knead the dough thoroughly – this will help give your pancakes a light and fluffy texture.
- Try to roll the dough as thin as possible, but be careful not to tear it.
- Don’t skimp on the oil when cooking the pancakes – you want them to be nice and crispy!
- Let the pancakes cool slightly before serving – this will help ensure that they stay crisp.
Nutrition
Nutrition Information
What to serve with Shirley Chung’s Scallion Pancake?
Here are a few ideas for what to serve with Shirley Chung’s Scallion Pancake:
- Stir-fry vegetables such as bok choy, bean sprouts, or shiitake mushrooms.
- A spicy dipping sauce made with soy sauce, vinegar, garlic, and chili peppers.
- A side of fried rice – this makes a great accompaniment to the scallion pancakes.
- A salad of cucumbers, cabbage, and bean sprouts dressed with sesame oil and rice vinegar.
- Some steamed dumplings or wontons for a delicious appetizer.
How to store leftover Shirley Chung’s Scallion Pancake?
Leftovers of Shirley Chung’s Scallion Pancake can be stored in an air-tight container in the refrigerator for up to four days. To reheat, simply heat a nonstick pan over medium-high heat and cook the pancake for 2 minutes per side until it is heated through and crispy.
If you would like to freeze the scallion pancakes, you can do so for up to two months. Allow the pancakes to cool completely before wrapping them individually with plastic wrap.
Place the wrapped pancakes in an air-tight container or freezer bag and store them in the freezer until ready to eat. To reheat, simply thaw overnight in the refrigerator and follow the same instructions above.
Can pregnant women eat this?
Yes, pregnant women can eat this dish. Pregnant women should always take care to follow a balanced diet that is rich in fruits, vegetables, and whole grains. Shirley Chung’s Scallion Pancake is made with wholesome ingredients like all-purpose flour and scallions and is low in saturated fat – making it an excellent choice for those looking to enjoy a healthy meal.
Additionally, the Chinese five-spice powder used to season the pancakes contains many beneficial compounds that can help support a growing baby. When preparing scallion pancakes for pregnant women, it’s important to use caution when selecting ingredients and cooking methods.
Pregnant women should avoid eating raw dough due to the risk of foodborne illnesses. In addition, they should limit their intake of added salt, as this can increase the risk of gestational hypertension. Finally, it’s important to use high-quality, fresh ingredients when making scallion pancakes – this will help ensure that you get the most flavor and nutrition from your dish.
FAQs
Is there a way to make this dish without using five-spice powder?
Yes, you can still make delicious scallion pancakes without using five-spice powder. Instead of the five-spice powder, try adding a mixture of ground ginger, black pepper, Sichuan peppercorns, and fennel seeds – all in equal amounts – to give the pancakes a flavorful kick.
Can I use whole wheat flour instead of all-purpose flour for this dish?
Yes, you can use whole wheat flour instead of all-purpose flour when making scallion pancakes. Whole wheat flour will give the pancakes a slightly nutty flavor and will also provide an extra boost of fiber. Additionally, it’s important to make sure that your dough is well-hydrated – add enough water so that it’s soft and pliable. This will help ensure that your pancakes are light, fluffy, and delicious!
Is this dish suitable for vegan diets?
Yes, Shirley Chung’s Scallion Pancake can easily be made vegan-friendly by substituting the all-purpose flour for a gluten-free alternative, such as almond or coconut flour. Additionally, you can use a vegan egg replacer instead of eggs and replace the canola oil with a plant-based oil such as olive or avocado oil. With these simple adjustments, this dish will be perfectly suited for any vegan diet!
Wrapping Up
In this article, we’ve explored a delicious and easy-to-make guideline for Shirley Chung’s Scallion Pancake. By following the steps outlined in this guide, you’ll be able to prepare an irresistible dish that is sure to please your friends and family.
Additionally, with our tips and tricks on storage and nutrition information, you can make sure that your scallion pancakes are as enjoyable and healthy as possible. Whether you’re preparing a special meal for a loved one or just looking to make something delicious on your own, Shirley Chung’s Scallion Pancake is sure to be a hit!
Thank you for your time and we hope you now have all the information needed to make Shirley Chung’s Scallion Pancake. Please share this article with your friends and family – we’d love to hear from you about how the dish turned out!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
