This is my original recipe for Salted Egg Yolk Green Onion Pancakes, which are an umami explosion, full of savoury flavour.
With the recent rise in salted egg yolk appearing in everything from chips to fish skin, and even cookies...
I decided to take this trend and put it into something I think pairs perfectly well with it.
A quick Google search turns up blank for this flavour variation of scallion pancakes, so I am going to lay claim to it. 😉
I have to admit, growing up, I didn't like salted egg yolk.
It's my Mom's favourite so it was frequently added to foods that she made, such as zong zi (sticky rice dumplings) and mooncakes. I'd eat it, but I'd quickly scarf something else to mask the taste.
I guess it's one of those flavours that you learn to really appreciate when you're older and your palate is more sophisticated.
Just like wine. Or cilantro?
Funny, since I happen to love all of those aforementioned things now.
What is salted egg yolk?
It's the yolk of the duck egg that is cured in a salt brine solution.
You can find salted duck eggs where the entire egg is salted, but for this recipe, we're only using the salted egg yolks.
What does it taste like?
It's does have a very pungent taste and smell, but has an incredibly delicious umami flavour.
If you're not a fan of salted egg, not to fret.
The flavour is considerably muted when coupled with the green onions.
Ingredients you'll need
You'll need the following ingredients:
- all-purpose flour
- salted egg yolk: you can find it in Asian supermarkets, sometime as salted duck egg (which includes the whites), or just the egg yolk
- green onions
- baking powder
- sesame oil
- water
How to make it
These crispy, flaky, and savoury green onion pancakes are kicked up several notches with an salted egg paste in between each layer.
First, mash up the salted egg yolk and form a paste with the sesame oil.
Then, make the green onion pancakes as usual.
Next, smear the dough with the egg yolk paste and add the green onions.
Pan-fry in a little oil, and enjoy.
Straying from the traditional recipe of using just water and flour, I've added a little baking powder to give it a little more puff between the layers.
How to serve & store
Serve the Salted Egg Yolk Green Onion Pancakes with a little chili oil or chili sauce.
They're best enjoyed hot and fresh.
Store any leftovers in the fridge for up to 1 week.
Reheat the pancakes in a dry frying pan over low-medium heat, until warmed through.
Other recipes you may like
Be sure to check out these recipes:
Green Onion Pancakes (Edmonton/Donut-Style)
Braided Pork Floss Green Onion Buns
Green Onion Pancake Beef Rolls 牛肉捲餅 (Instant Pot)
Peking Duck Pizza with Caramelized Onions & Hoisin Sauce
Try these and let me know what you think -- and if you're not a salted egg fan, try these first. It may just change your mind. Tag me on Instagram @siftandsimmer -- I'd love to see your recreations!
Salted Egg Yolk Green Onion Pancakes
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 ½ C all-purpose flour
- ½ teaspoon baking powder
- ½ C +2 tablespoon warm water
- 1 ½ C green onions chopped
- 4 salted egg yolks mashed
- 2 tablespoon sesame oil
For frying:
- 2-3 tablespoon peanut oil or any high smoke-point oil
Instructions
- In a large mixing bowl, add in the flour and baking powder. Mix together.
- Make a well with the flour mixture and add in the warm water slowly. Use a pair of chopsticks to stir together until it forms into a rough dough.
- Add a little more water as needed and use your hands to knead until the dough is smooth. Cover with plastic wrap and set aside to rest for 20 minutes.
- Place the salted egg yolks onto a wooden chopping board. Using the back of a cleaver knife, press down firmly on the egg yolk to smash/smush it. Scrape it into a clean bowl.
- To the salted egg yolk, add in 2 tablespoon of sesame oil and use a fork to continue mashing the mixture until it forms a thick but smooth paste.
- Divide the dough into 4 even portions. Roll the dough onto a lightly floured surface to about ⅛" inch thickness.
- Scoop about ¼ of the salted egg yolk paste and smear it all over the dough. Sprinkle with green onions and roll it up tightly into a log. Then take the log and coil it up like a snail, tucking in the ends.
- Now carefully press down with your palm to flatten into a disc. Use a rolling pin to roll it gently. Set aside onto a parchment lined baking tray to rest. Repeat with the remaining.
- When finished with the dough, go back to the first pancake and use a rolling pin to flatten the disc a little more, to about a diameter of 5-6".
- Heat up a frying pan over medium high heat. Add 1 T of peanut oil.
- Place the green onion pancake into the hot pan and fry until crispy and golden brown on both sides, about 4-5 minutes. Remove to a plate lined with paper towel and sprinkle with additional sea salt.
- Serve immediately with chili oil or hot sauce.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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