Green Onion (Scallion) Shao Bing is a popular Chinese savory pastry known for its crispy, flaky layers and aromatic filling of fresh green onions. This traditional baked bread is often enjoyed for breakfast or as a snack. The dough is rolled with a generous amount of green onions and sesame oil, then baked until golden and crispy. It’s a perfect combination of soft and crunchy, with a savory, fragrant flavor that comes from the green onions and a touch of sesame.
Ingredients:
- For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp active dry yeast
- 1 tbsp sugar
- ¾ cup warm water (about 110°F/43°C)
- 1 tbsp vegetable oil
- ½ tsp salt
- For the Filling:
- 6-8 green onions (scallions), finely chopped
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp soy sauce (optional, for extra flavor)
- 1 tbsp sesame seeds (optional, for garnish)
- Pinch of salt (to taste)
- For the Topping:
- 1 tbsp sesame oil or melted butter (for brushing on top before baking)
Directions:
- Prepare the Dough:
- In a small bowl, dissolve the sugar in the warm water and sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until it becomes frothy.
- In a larger mixing bowl, combine the all-purpose flour and salt. Gradually add the yeast mixture and vegetable oil, stirring until a dough starts to form.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare the Filling:
- While the dough is rising, heat the sesame oil and vegetable oil in a pan over medium heat. Add the chopped green onions and cook for 2-3 minutes until softened and fragrant, but not browned.
- If using soy sauce, add it to the pan along with a pinch of salt to season the mixture. Stir well and remove from heat. Let the filling cool.
- Shape the Shao Bing:
- Once the dough has risen, punch it down to release any air. Transfer it to a floured surface and roll it out into a rectangle about 12×8 inches.
- Brush a thin layer of vegetable oil over the dough, then sprinkle an even layer of the green onion filling on top, leaving about a 1-inch border around the edges.
- Roll the dough up tightly like a jelly roll or a log, pinching the seams together to seal. You can also fold in the ends to create a more compact shape if you prefer.
- Cut the rolled dough into 6-8 equal portions (depending on your preferred size), then gently flatten each portion with your hand or a rolling pin into a round disc shape (about 4-5 inches in diameter).
- Bake the Shao Bing:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the shaped dough discs on the baking sheet, and brush the tops lightly with sesame oil or melted butter for a golden, crispy finish.
- Sprinkle sesame seeds on top for extra flavor and texture (optional).
- Bake for 18-20 minutes or until the shaobing are golden brown and crisp on top.
- Serve:
- Allow the shaobing to cool slightly before serving. They can be enjoyed warm or at room temperature and are perfect for breakfast, tea time, or a savory snack.
Tip: If you want an even more layered texture, you can roll the dough out, fold it into thirds like a letter, and then roll it out again before adding the filling. This will create more flaky layers. For added richness, brush the dough with a little more sesame oil before baking for a deeper flavor.
