Scallion Pancakes

Name: Scallion Pancakes
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 260g All-purpose Flour; 180ml Water, hot (about 80–90°C); 23ml Water, room-temperature, as needed; 6 Scallions, finely sliced; 60ml Neutral Oil, for brushing; 1 tsp Salt, fine; 53ml Neutral Oil; 30ml Light Soy Sauce; 30ml Rice Vinegar; 1 tsp Sugar; 1 tsp Chili Oil, optional; 1 tsp Toasted Sesame Oil, optional; Some All-purpose Flour, for dusting

Crisp on the outside and tender, flaky layers on the inside, these scallion pancakes are a comforting, savory treat with bright green scallions and a punchy dipping sauce. Golden-fried and irresistibly chewy, they make a great snack, appetizer, or side to any meal. The dough is simple to make and turns into buttery, spiraled pancakes that are irresistible straight from the skillet.

Crisp on the outside and tender, flaky layers on the inside, these scallion pancakes are a comforting, savory treat with bright gr... Show more

Traditional Chinese Recipe

Health Grade

D · Occasional

Rating

4.4

Time

1 hr20 min

Price

0,32 €

Calories

428 kcal

vegan

budget

low calorie

low sugar

kid friendly

comfort food

Method

Prep scallions

Rinse the Scallions under cool water and pat them dry, then slice them very thinly on a sharp diagonal.

Whisk sauce

In a small bowl, whisk together the Light Soy Sauce, Rice Vinegar, and Sugar until the sugar dissolves. Stir in the Chili Oil and Toasted Sesame Oil if you want a little heat and extra aroma, then set the sauce aside.

Mix the dough

Put the All-purpose Flour in a large bowl. Pour in the hot Water, about 80° C to 90° C, and stir with chopsticks or a fork until the mixture looks shaggy; add the room-temperature water a little at a time only if dry flour remains, then knead just until the dough comes together and feels soft.

Rest dough

Cover the dough and let it rest for 30 minutes so the gluten relaxes and the dough rolls out without springing back.

Shape pancakes

Lightly dust the counter with the flour, then divide the dough into 4 equal pieces. Working with one piece at a time, roll it into a very thin round, brush on a thin layer of the Neutral Oil, sprinkle with a little Salt, and scatter the sliced scallions evenly over the top, leaving a small bare edge. Roll the round up into a tight log, coil the log into a spiral, tuck the end underneath, and flatten it gently into a disk; repeat with the remaining pieces. Save the rest of the oil for frying.

Fry pancakes

Heat the remaining neutral oil in a skillet over medium heat. Fry each pancake for 3 minutes, flip, then fry the other side for another 3 minutes, until both sides are deep golden and crisp. Work in batches if needed so the pan stays uncrowded, and add a little more oil between batches if the skillet looks dry.

Serve warm

Cut the pancakes into wedges and serve them immediately with the dipping sauce on the side. Give the sauce a quick stir before dipping so the sweet, salty, and tangy flavors are evenly mixed.