Scallion rolls. Hua Juan. (花卷）。
These little crispy, fluffy, chewy pillows of scallion-y deliciousness were a must-order at the Chinese grocery store we used to frequent in the vast wild blue yonder of suburban NJ (as opposed to the vast, wild gray setting we find ourselves in now. Harumph). So, as a continuation of our recent all-purpose Chinese bun (man tou) dough post from three days ago, we’re a-gonna teach ya’ll how to make these here twisty thingies.
So normally, these scallion rolls, or hua juan (literally in Chinese, flower rolls), are twisted or braided into much more intricate, structurally ambiguous shapes (never fear! we have an easier way). We decided to roll them and cut them much like one would with cinnamon rolls, and then press them into these sort of “butterfly shapes” to keep them from expanding and rolling apart. Simplicity wins the day again!
Now, you can make the traditional (also vegetarian) version, which is largely just scallions. Or you can get crazy and add:
Bacon.
Anyone seen How I Met Your Mother recently? Ted realizes that the lifelong “bacon allergy” he’s harbored is all just a cruel ruse concocted by his controlling mother, and proceeds to eat an entire hotel pan full of the stuff. I believe his exact words were, “I have seen the face of God.”
If you would like to join Ted in emerging from “the bacon-less Hell he’s been living in his whole life,” then by all means, sprinkle as much of the stuff as you want in the middle of these rolls. There are many Chinese bakeries out there that combine bacon and scallions into a whole range of baked goods, so you have cultural permission to follow suit.
In any case, we encourage you to try both the traditional scallion version and the Ted-Mosby-loves-bacon version. To the MEGADOME recipe!!
You’ll need:
- 1 recipe mantou dough
- 3 scallions, chopped
- Oil
- Salt
- 4 oz. cooked bacon, chopped or 2 tablespoons sesame seeds
- water
Take half of the dough and roll it out into a rectangle about a half-inch thick.
Stir together the chopped scallions, a few tablespoons of oil, and salt, to taste. Spread half of the scallion mixture evenly over the dough.
Sprinkle over half the bacon or 1 tablespoon sesame seeds. Or both the bacon and the sesame seeds, you party animal, you.
Roll the dough into a long cigar shape.
Slice into 3-inch pieces.
Use a chopstick to make a big crease through the middle of each roll. Yes, they do look a little bit like……..well. The point is, they won’t expand and come apart too much when cooking. Get ‘yo mind outta the gutter, yo!
Heat a tablespoon of oil in a non-stick or cast iron skillet over medium high heat. Place the rolls in the pan and let fry for a minute or two.
Pour a half cup water into the pan and cover. Steam for about 12 minutes. Check regularly to make sure the pan isn’t drying out and add a little more water if necessary.
Remove the cover and allow the water to evaporate. Continue to fry, adding additional oil if necessary, until the bottoms of the rolls are golden brown. Because……crispy.
Serve these scallion rolls hot! You can use the rest of the ingredients to make another batch, or wrap up the dough and store in the refrigerator for later.
Enjoy ’em!
Chinese Scallion Rolls (Hua Juan)
Ingredients
- 1 recipe mantou dough
- 3 scallions (chopped)
- Oil
- Salt
- 4 oz. cooked bacon (chopped or 2 tablespoons sesame seeds)
- water
Instructions
- It takes about 2 hours to make the basic mantou dough
- Take half of the dough and roll it out into a rectangle about a half-inch thick. Stir together the chopped scallions, a few tablespoons of oil, and salt, to taste. Spread half of the scallion mixture evenly over the dough. Sprinkle over half the bacon or 1 tablespoon sesame seeds.
- Roll the dough into a cigar, slice into 3-inch pieces. Use a chopstick to make a crease through the middle of each bun. Heat a tablespoon of oil in a non-stick skillet over medium high heat. Place the buns in the pan and let fry for a minute or two. Pour a half cup water into the pan and cover. Steam for about 12 minutes. Check regularly to make sure the pan isn't drying out and add a little more water if necessary.
- Remove the cover and allow the water to evaporate. Continue to fry, adding additional oil if necessary, until the bottoms of the buns are golden brown. Serve! You can use the rest of the ingredients to make another batch, or wrap up the dough and store in the refrigerator for later.
CaucAsian says
Would it be crazy to use this recipe with a batch of crescent rolls? My kids love them stuffed (pizza style with mozzarella and pepperoni or blue cheese with chicken), so I’d try to build off that.
Judy says
Hi CaucAsian, I suppose you can use crescent rolls––it will be your version of “East meets the West.”
Crystal says
OMG! These look scrumptious! I’ve been looking for a Chinese type appetizer and this will work wonderfully! Do you have a suggestion for a dipping sauce? Thanks for sharing! :)
Judy says
Hi Crystal, usually there is no dipping sauce to accompany these buns. If you want, try the dipping sauce in . Take my word for it, it is really good. :)
Crystal says
Try what dipping sauce???
Judy says
Hi Crystal, I just checked the Ginger Carrot Bun post and realized that we showed the photo of this dipping sauce but didn’t provide a recipe. Sorry about that! Here is our hot chili oil recipe , just add minced garlic and you got yourself a fine dipping sauce.
Crystal says
Also, thank you for replying! :)
Shu says
can you just steam them instead of frying?
Judy says
Hi Shu, yes, you can steam them: Add cold water to the steamer, once the rolls are made, position them in the steamer lined with cheese cloth. Let them rest for 20 minutes with lid on. Then start steaming using medium heat for about 10 – 12 minutes. The rolls are done when they bounce back when you press them. Good luck!
Cindy says
This looks so good and I must attempt to make it one day — but where can you buy this in suburban NJ?! :)
Judy says
Hi Cindy, you can try Kam Man Food on Rt 10 in East Hanover. They have them, but I don’t particularly like theirs because they make them too big, without enough scallions…and they definitely don’t have bacon. It’s so easy to make it at home!
carol labue says
I loved this recipe years ago but we all became veg heads. Now I use veggie bacon and it works just
as well. Super.
Sarah says
Awesome, Carol!
Jeanette says
I made these tonight and OMG! These are great! Definitely a keeper! Thanks for this recipe!
Judy says
Thank you, Jeanette, so glad you enjoyed it.
susie says
what kind of flour are you using.. because the bun comes out like multi grain..with specks of grain…
Kaitlin says
Hi susie, we use a Western-style flour that we buy in Beijing. It’s unbleached and all-purpose. There are some brown wheaty bits throughout, so that’s the color your seeing. But whatever all-purpose flour you have on hand will be fine.
Finn says
This looks amazing! I can’t wait to try it! Just a quick question though… for the recipe for the man tou dough, does it still require the 2hr resting period for it to rise before starting the recipe for the scallion roll?
Sarah says
Hi Finn, yep, it’s still gotta rise for that 2 hours. You pretty much do everything, but once you get to the part about cutting the dough and steaming, you roll it out for huajuan instead. Thanks Finn! Also, I’m totally jealous of your name. Enjoy the bacon!
tworedbowls says
Oh my god. Oh my god. Did you just put bacon into huajuan?! YOU DIDN’T. YOU DID. THIS IS AMAZING. I always thought scallion rolls were delicious but missing a little something… and you’ve exactly hit the nail on the head. I’m so floored I don’t know if I’ll be able to concentrate on anything else for the rest of the day. And, of course, the rolls are so lovely. Beautifully done!
tworedbowls says
And I forgot to say — loved that scene in HIMYM! (This last episode, though… pretty crazy, no?)
Sarah says
Nothin’ like a little cultural fusion, especially when you’re talking bacon! And ohmigod Cynthia…the last episode of HIMYM was like…whaaaaa???!! What are you DO-ing, Carter Bays and Craig Thomas?! You be cray.