Description
Scallion Pancakes are a classic Chinese savory flatbread that is crispy on the outside, tender on the inside, and packed with fresh scallions. This recipe involves making a simple dough, layering it with scallions and oil, then pan-frying to golden perfection. Perfect as a snack, appetizer, or side dish, they offer a delightful combination of flaky texture and savory flavor.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 teaspoon salt
Filling & Cooking
- 1/2 cup scallions, finely chopped
- 1 tablespoon sesame oil (optional)
- 1/4 cup vegetable oil (for cooking)
Instructions
- Make the Dough: In a large mixing bowl, add the flour and slowly pour in the boiling water while stirring with a wooden spoon or chopsticks. Gradually add the cold water until the dough starts to come together. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- Roll Out the Dough: Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin circle about 8 inches in diameter.
- Brush with Oil and Sprinkle Scallions: Lightly brush each dough circle with sesame oil (optional) or vegetable oil. Sprinkle the chopped scallions evenly over the dough and season with a pinch of salt.
- Roll and Coil the Dough: Roll each dough circle into a tight log. Coil the log into a spiral shape. Then gently flatten the spiral with your hand and roll it out again into a thin pancake about 6 inches in diameter.
- Cook the Pancakes: Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat. Place each pancake in the skillet and cook for 2-3 minutes on each side until golden brown and crispy. Repeat with the remaining pancakes, adding more oil as needed.
- Serve: Cut the pancakes into wedges and serve hot. They are delicious on their own or served with dipping sauces like soy sauce, black vinegar, or chili oil.
Notes
- Resting the dough is crucial for a tender texture and easier rolling.
- Using boiling water for the dough helps create a chewy texture.
- Adjust the amount of oil when frying for desired crispiness.
- Scallion pancakes are best eaten immediately while hot and crispy.
- You can add additional spices, like white pepper or five-spice powder, for extra flavor.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
