Description
Crispy, flaky Chinese scallion pancakes made from dough and filled with fresh scallions, perfect for snacking or breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup boiling water
- ¼ cup cold water
- 2 tablespoons all-purpose flour (for oil paste)
- 2 tablespoons neutral oil
- 1 tablespoon toasted sesame oil
- ½ teaspoon salt (for oil paste)
- 1 cup scallions, thinly sliced
- 2 tablespoons soy sauce (for dipping sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (for dipping sauce)
- ½ teaspoon sugar (for dipping sauce)
- Pinch of chili flakes (optional)
- 3–4 tablespoons neutral oil (for frying)
Instructions
- Make the dough. Combine the flour and salt in a bowl. Pour in the boiling water while stirring with chopsticks or a fork until a shaggy mass forms. Add the cold water and continue mixing until it comes together. Knead on a lightly floured surface for 3–5 minutes until smooth. Cover with a damp towel and rest for 30 minutes.
- Make the oil paste. While the dough rests, mix the flour, neutral oil, sesame oil and salt together in a small bowl until a smooth paste forms. Set aside.
- Make the dipping sauce. Stir together all dipping sauce ingredients and set aside.
- Shape the pancakes. Divide the rested dough into 4 equal pieces. Working one piece at a time on a lightly floured surface, roll it into a thin rectangle, about 10 by 6 inches. Brush the oil paste evenly across the surface, leaving a small border. Scatter a quarter of the scallions across the dough. Starting from the long edge, roll the dough tightly away from you into a log. Coil it into a tight spiral, tucking the end underneath. Press gently to seal. Repeat with the remaining pieces.
- Flatten and roll again. Let the coiled spirals rest for 5 minutes. Press each one firmly with your palm to flatten and roll out to a circle about ¼ inch thick and 7–8 inches across.
- Pan-fry. Heat 1 tablespoon of oil in a skillet over medium heat. Add one pancake and fry for 2–3 minutes until golden brown. Flip, cover with a lid for 1 minute, then remove the lid and cook until the second side is also golden.
- Smash and serve. While still hot, clap the pancake firmly between your palms to break apart the layers. Slice into wedges and serve immediately with the dipping sauce.
Notes
Lard can be used in place of the oil paste for a richer flavor. To freeze uncooked pancakes, place them between sheets of parchment paper, and cook from frozen with a splash of water added.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg