Description
This authentic scallion pancake recipe delivers a crispy, golden exterior with a tender, layered interior infused with fragrant scallions and a savory dipping sauce. Perfect as a snack, appetizer, or side dish, these pan-fried Chinese pancakes combine simple ingredients into a delicious treat that’s satisfying and easy to make at home.
Ingredients
Scale
For the Pancakes:
- 2 cups all-purpose flour
- 1 cup boiling water
- 1/4 cup plus 2 tbsp. vegetable oil, divided
- 2 tbsp. sesame oil
- 1 cup thinly sliced scallions (about 4 whole scallions)
- Kosher salt, to taste
For the Dipping Sauce:
- 2 tbsp. rice wine vinegar
- 2 tbsp. soy sauce
- 1 scallion, thinly sliced
- Pinch crushed red pepper flakes (optional)
Instructions
- Make and knead the dough: Combine the flour and boiling water in a large bowl and stir until a rough dough forms. Transfer to a lightly floured surface and knead for 3 to 4 minutes until smooth and slightly tacky.
- Rest the dough: Place the dough ball in a medium bowl and cover with a kitchen towel or plastic wrap. Let it rest at room temperature for 30 minutes or refrigerate overnight to allow gluten to relax.
- Prepare the oil mixture: In a small bowl, combine 2 tablespoons vegetable oil with 2 tablespoons sesame oil, stirring to mix.
- Make the dipping sauce: In a small bowl, mix rice wine vinegar, soy sauce, thinly sliced scallion, and crushed red pepper flakes if using. Set aside.
- Shape the pancakes: Divide the rested dough into four equal balls. Roll one ball into an 8-inch disk and brush with a thin layer of the oil mixture. Roll the dough tightly into a log, then coil it into a tight spiral, tucking the end underneath. Flatten the spiral with your palm and roll it out into another 8-inch disk. Brush with more oil and sprinkle with 1/4 cup scallions. Roll up again, spiral, and roll out into an 8-inch disk. Repeat with the remaining dough balls.
- Cook the pancakes: Heat 1/4 cup vegetable oil in an 8-inch skillet over medium-high heat until shimmering. Add one pancake gently and cook undisturbed until golden on one side, about 2-3 minutes. Flip and cook the other side until golden, another 2-3 minutes. Drain on paper towels and sprinkle immediately with kosher salt. Repeat with remaining pancakes, adding more oil if needed.
- Serve: Cut pancakes into triangles and serve warm with the prepared dipping sauce for a flavorful snack or appetizer.
Notes
- For a chewier pancake, rest the dough overnight in the fridge.
- Use high heat initially but adjust to medium to avoid burning the pancakes.
- Ensure the oil is hot before adding pancakes to achieve a crispy texture.
- Leftover pancakes can be reheated in a skillet to retain crispness.
- Experiment by adding other finely chopped herbs or spices to the dough for added flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg
