Scallion Pocket Recipe
Ingredients:
- 240 g all-purpose flour
- 150 ml water
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup Filippo Berio California Extra Virgin Olive Oil, plus more for greasing
- Scallion Mixture:
- 2 cups of chopped scallions
- 4 tablespoons all-purpose flour
- 1 teaspoon 5-spice powder
- 1 teaspoon sugar
- 1 teaspoon salt
Directions:
- In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Gradually add water and mix until a shaggy dough forms. Knead the dough into a cohesive ball. Cover and let it rest for 10 minutes. After resting, knead the dough again until a smooth surface forms. Divide it into 4 equal pieces and roll each into a ball.
- Grease an 8-inch cake pan with 1 tablespoon of olive oil. Coat each dough ball generously with oil and place them in the pan. Cover and let them rest for 40 minutes or overnight in the refrigerator.
- Prepare the roux by combining flour, 5-spice powder, sugar, and salt in a bowl. Heat ¼ cup of olive oil in a small skillet until it reaches 350°F. Carefully pour the hot oil into the bowl with the dry ingredients and stir to combine.
- To assemble the pockets, roll out one piece of dough into a large rectangle, approximately 12×7 inches. Spread a spoonful of the prepared roux evenly over the dough, then sprinkle a layer of chopped scallions on top. Press gently to adhere the scallions to the dough.
- Fold the bottom half of the dough over the scallions to cover half of the rectangle. Then, fold the top flap down over the bottom half, pressing to remove any air bubbles. Add more scallions if desired. Fold the shorter sides towards the middle and bring the remaining side over to create a pocket. Pinch to seal all openings. Allow the pockets to rest for an additional 10 minutes.
- Heat a large non-stick skillet over medium heat. Add enough olive oil to cover the bottom of the pan. Gently press the rested pockets to remove excess air bubbles, then place them into the hot skillet. Cook until golden brown on both sides, approximately 3-4 minutes per side.
- Depending on the thickness of the pockets, cooking times may vary. To ensure they are fully cooked, the dough should appear matte once done. Optionally, cover the skillet with a lid while cooking to speed up the process, but note that this may affect the appearance of the scallions.
- Serve the scallion pockets warm, either as a delightful snack or a side dish to accompany your favorite meal.
Additional Information:
- Scallion pockets, also known as scallion pancakes or cong you bing, are a popular Chinese street food known for their crispy exterior and savory filling.
- Filippo Berio California Extra Virgin Olive Oil adds a rich flavor and golden color to the pockets while keeping them moist and tender inside.
- The addition of 5-spice powder to the roux gives the pockets a fragrant and aromatic flavor profile, enhancing the overall taste experience.
- These pockets can be enjoyed on their own or paired with a dipping sauce such as soy sauce, hoisin sauce, or chili oil for added depth of flavor.
- Feel free to customize the filling by adding other ingredients such as shredded carrots, cabbage, or cooked meat for variety.
- Scallion pockets are best enjoyed fresh and hot off the skillet, but they can also be stored in an airtight container in the refrigerator and reheated in a toaster oven or skillet for a quick and satisfying snack later on.
Vegan Scallion Pockets
Ingredients
240 g all-purpose flour
150 ml water
½ teaspoon salt
1 teaspoon baking powder
¼ cup Filippo Berio California Extra Virgin Olive Oil, plus more for greasing
Scallion Mixture: 2 cups of chopped scallions, 4 tablespoons all-purpose flour, 1 teaspoon 5-spice powder, 1 teaspoon sugar, 1 teaspoon salt
Combine flour, salt, and baking powder in a large mixing bowl. Add the water and mix until you get a shaggy dough. Then, knead into a cohesive ball. Cover and let it sit for 10 minutes. Uncover, and knead again until a smooth top forms. Divide into 4 pieces and roll each into a ball.
Grease an 8” cake pan with 1 tablespoon of oil, coat the pieces generously with the oil, and cover and rest for 40 minutes or overnight in the fridge.
Prepare the roux. Place flour, 5-spice powder, sugar, and salt in a bowl. Heat ¼ cup of oil in a small skillet until 350F, then carefully pour it into the bowl above and stir to combine.
To make the pocket, roll out one dough piece into a large rectangle (about 12″X7″).
Spread a spoonful of roux to cover the whole rectangle and top with a layer of scallions. Gently press to adhere. Lift the bottom dough and fold over the scallion to cover ½ of the dough. Then, fold the top flap down and press to remove air bubbles. Top with more scallions if preferred. Then, lift the shorter side to the middle and bring the next side over to create a pocket. Pinch to seal all the openings. Let it rest for 10 minutes. Repeat with the remaining dough until you get 4 pockets.
Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom of the pan. Gently press the rested dough to remove the additional bubbles, then place it into the hot skillet. Add as many as the pan comfortably fits. Turn heat to low and pan-fry until golden brown, about 3-4 minutes, flip and repeat the same step. The cooking time varies depending on how thick the pocket is. To check if the pockets are ready, the dough should look matte once fully cooked through. To speed up the cooking time, cover the pan with a lid while pan-frying but this step will make the scallions look more dull though it won’t affect the taste. Serve these pockets warm.