“Scallion Pancake Recipe with Egg Filling”

**Egg-Stuffed Scallion Pancake Recipe: A Delicious Twist on a Classic Dish**

Scallion pancakes, or “cong you bing” in Chinese, are a cherished street food and comfort dish in various parts of Asia. Recognized for their flaky layers, crispy exterior, and savory scallion taste, these pancakes are a flexible treat that can be enjoyed as a snack, appetizer, or even a light meal. But what happens when you take this classic dish and enhance it with a protein-rich twist? Introducing the egg-stuffed scallion pancake—a hearty, flavorful, and satisfying variation that’s perfect for breakfast, brunch, or whenever hunger strikes.

In this article, we’ll guide you through the steps to create this delectable dish, along with tips and tricks to ensure your pancakes turn out flawlessly every time.

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### **Why Egg-Stuffed Scallion Pancakes?**
Incorporating an egg not only makes scallion pancakes more substantial but also introduces a rich, creamy texture that pairs beautifully with the crispy layers of the pancake. This adaptation draws inspiration from popular street fare in China and Taiwan, where vendors frequently crack an egg onto a hot pancake, crafting a delightful fusion of flavors and textures. It’s a simple yet creative way to elevate scallion pancakes to new heights.

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### **Ingredients You’ll Need**
For this recipe, you will require a few basic pantry staples and fresh ingredients. Here’s what you’ll need:

#### For the Scallion Pancakes:
– 2 cups all-purpose flour
– ¾ cup boiling water
– 2 tablespoons vegetable oil (plus extra for frying)
– 1 teaspoon salt
– 1 cup finely chopped scallions (green onions)

#### For the Egg Filling:
– 4 large eggs (1 egg per pancake)
– Salt and pepper, to taste
– Optional toppings: sesame seeds, chili flakes, soy sauce, or hoisin sauce

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### **Step-by-Step Instructions**

#### **Step 1: Make the Dough**
1. In a large mixing bowl, combine the all-purpose flour and salt.
2. Gradually pour in the boiling water while stirring with a wooden spoon or chopsticks. The hot water aids in creating a pliable dough.
3. When the mixture is cool enough to handle, knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes. Resting allows the gluten to relax, making the dough easier to roll out.

#### **Step 2: Prepare the Pancakes**
1. Divide the dough into 4 equal portions and roll each into a ball.
2. Take one ball and roll it out into a thin circle (about 8 inches in diameter) on a floured surface.
3. Brush the surface with a thin layer of vegetable oil, then sprinkle evenly with chopped scallions.
4. Roll the dough into a tight log and then spiral it into a coil. Flatten the spiral with your palm and roll it again into a thin pancake. This technique creates the signature flaky layers.
5. Repeat with the remaining dough balls.

#### **Step 3: Cook the Pancakes**
1. Heat a non-stick skillet or cast-iron pan over medium heat and add a tablespoon of vegetable oil.
2. Place one pancake in the pan and cook for 2-3 minutes on each side, or until golden brown and crispy. Remove from the pan and set aside.
3. Repeat with the remaining pancakes.

#### **Step 4: Add the Egg Filling**
1. Once all the pancakes are cooked, return one pancake to the skillet over medium heat.
2. Crack an egg directly onto the pancake and use a spatula to spread the egg evenly over the surface.
3. Sprinkle with a pinch of salt and pepper, then flip the pancake to cook the egg side for 1-2 minutes, or until the egg is entirely set.
4. Remove from the pan and repeat with the remaining pancakes.

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### **Serving Suggestions**
Egg-stuffed scallion pancakes are incredibly versatile and can be enjoyed on their own or with various accompaniments. Here are some ideas to enhance your dish:
– **Dipping Sauces:** Serve with soy sauce, hoisin sauce, or a tangy vinegar-based dipping sauce.
– **Toppings:** Add a sprinkle of sesame seeds, chopped cilantro, or a drizzle of chili oil for an extra kick.
– **Side Dishes:** Pair with a simple cucumber salad or a bowl of hot soup for a complete meal.

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### **Tips for Success**
– **Utilize Hot Water for the Dough:** Boiling water ensures a softer, more flexible dough that’s easier to manage and results in tender pancakes.
– **Avoid Overfilling with Scallions:** While scallions are central to the recipe, too many can make it challenging to roll out the dough evenly.