Chinese Sausage & Scallion Pancake w/ 5-Spice Honey

My perfect morning is to wake up naturally from bed, off to the market for some ingredients shopping. Back home to enjoy the process of preparing breakfast while bathing in the morning light.

Then crawl back in bed to enjoy a good read of your favorite book at the same time, indulge in the readied breakfast with a lovely cuppa home brewed coffee. Indeed my kind of perfect morning. So what's yours?

For the main role this week, it's not gonna be any typical western breakfast (like eggs bene, sandwiches etc), in fact it's of Chinese origins where people often just buy it from the street at any given time of the day, sometimes even for supper!

If you ever been to Taiwan, you definitely would have came across this famous street food - Scallion Pancake a.k.a 葱油饼 (very common in China as well). The pancakes usually come in flat circular disc shape, specks of scallions within layers of the crispy pan fried flat bread. However, in this recipe, I decide to make mine differently by encompassing tons of scallions & Chinese sausage bits in between the layers with a thicker & fuller bite to it.

Crispy on the outside, soft & permeating aroma from the inside. Drizzle 5 spice honey to go with the savory helps to lighten the heaviness of the pancake and further emphasize the fragrance of the scallions and Chinese sausage.

INGREDIENTS - 5 Pancakes - 1HR 15 MINS

Chinese Sausage & Scallion Pancakes 

  • 360 g of all purpose flour
  • 200 g of warm water (60C/120F)
  • 4 g of instant yeast powder
  • 150 g of scallions, chopped
  • 60 g of chinese sausage, cut into bits
  • 3 tbs of vegetable oil/ 2 tbs of lard
  • 1 tbs of salt
  • 2 tsp of white peppe
  • 200 ml of vegetable oil for pan frying

5-Spice Honey

  • 1 tsp of 5 spice powder
  • 2.5 tbs of honey

PREPARATIONS

Chinese Sausage & Scallion Pancakes 

Prepare the sausage by cutting it into bits. In a preheated small pan (low heat), add in 3 tbs of oil and chinese sausage bits. This is to infuse the flavors of the chinese sausage into the oil. After about 6 mins, the chinese sausage bits will start to turn to a deeper red. Remove from the oil and set it aside. Keep the oil for later use. 

In a mixing bowl, with the flour & instant yeast in, dig a small well at the center of the flour and  add in the lukewarm water slowly to the well. Using a fork/mixing spoon, mix the flour well with the water.

When there are no longer any visible dry flour, use your hands to knead the dough for a good 5-10 minutes till it starts to come together, and doesn't stick to the side. Coat the ball of dough with a tbs of chinese sausage oil, cover the bowl and leave it to proof for at least 20 minutes in room temperature.

After 20 minutes, transfer the ball of dough to a pastry slab. Roll the dough out to about half cm thickness, and keep the rolled out dough to as circular as possible (slightly oval in shape is fine). 

Spread the remaining Chinese sausage oil to the surface of the dough, sprinkle salt and pepper evenly on the surface. Make sure to season the dough generously. Fill the dough with the chopped scallions & Chinese sausage bits. Roll in the fillings from one end to the other to get a long dough shape. Do not roll too tightly (as the outer skin may burst).  Snip the extra dough on both ends with your thumb and index finger. Tuck both ends into the dough by spiraling it inwards.

Next, make markings on the dough as you have to divide it into 5 equal pieces. Then use your thumb and index finger to snip off the marked areas (one at a time starting from one end). Do a small little twist on each cut and tuck the dough back in from the ends to keep the fillings from spilling. 

Press the snipped dough from each end against your palms to form the circular pancake form. Repeat the step for the other 4 parts. Coat with more oil to prevent the pancake dough from sticking.

In a pan, preheat oil on medium low heat (do not go too high on the heat as the pancake may under-cook from the inside) , add in the dough and give it a light press from the top. Remember not to overcrowd the pancakes in the pan. I did 2 pancakes at a time. Once the underside has turned golden brown, flip over to the other side. When both sides are done, remove from the pan and repeat the same steps for the other pancakes.

You're ready to serve! 

5-Spice Honey

Mix the honey with the 5 spice powder. Best to mix one day beforehand so that the honey can be infused fully with the flavors from the 5 spice powder.