Chinese Scallion Pancake Wrap

🥞 Chinese Scallion Pancake Wrap

Shou Zhua Bing is a popular Chinese street food known for its crispy, flaky layers and savory flavor. Literally meaning “hand-grabbed pancake,” it can be eaten plain, layered with scallions, or wrapped with fillings like eggs, ham, or vegetables. It’s crunchy outside and soft inside—perfect for breakfast or a snack.

🛒 Ingredients

All-purpose flour: 300 g (about 2 cups)
Warm water: 160–180 ml
Salt: 1/2 tsp
Scallions (green onions), finely chopped: 3–4 stalks
Oil (vegetable or lard): 3–4 tbsp
Optional fillings: egg, ham, lettuce, cheese, or sauces

👩‍🍳 Instructions

Step 1. Make the Dough

In a large bowl, add flour and salt.
Slowly pour in warm water while stirring with chopsticks or a spatula until a shaggy dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Cover with a damp cloth and let it rest for 30 minutes.

Step 2. Prepare the Oil Paste

In a small bowl, mix 2 tbsp flour with 2–3 tbsp oil and a pinch of salt to make a smooth paste.
This paste will help create flaky layers inside the pancake.

Step 3. Roll and Layer the Pancake

Divide the dough into 4 equal portions.
Roll one portion into a thin rectangle or circle.
Brush a thin layer of oil paste over the dough, then sprinkle chopped scallions evenly.
Roll the dough into a log, then coil it into a round spiral (like a cinnamon roll).
Flatten the spiral gently with a rolling pin into a round pancake, about 0.5 cm thick.
Repeat with the remaining dough portions.

Step 4. Cook the Pancake

Heat a skillet or pan over medium heat and add a thin layer of oil.
Place the pancake in the pan and cook for 2–3 minutes per side, pressing gently with a spatula until both sides are golden brown and crispy.
Remove and keep warm.

Step 5. Optional Filling (Street Style)

Crack an egg in the pan, spread it thin, and place the pancake on top to cook together.
Add ham slices, lettuce, cheese, or sauces like chili paste or hoisin before folding it like a wrap.

🌟 Tips

Resting the dough is key for easier rolling and softer pancakes.
Don’t skip the oil paste—it’s what makes the pancake flaky.
Tear the pancake with your hands to enjoy its layers (true to the name “hand-grabbed pancake”).

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