Scallion Pancakes
Crispy on the outside, chewy on the inside, and packed with savory green onions. These flaky, layered pancakes are a beloved Chinese-American appetizer, perfect with a tangy dipping sauce.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large bowl, whisk together the all-purpose flour and 1 teaspoon of salt.
- c.Carefully pour in the hot water while stirring with chopsticks or a fork. Mix until a shaggy, clumpy dough forms. The hot water helps create a tender, less chewy texture.
- d.Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- e.Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 30 minutes, or up to 2 hours. This step is crucial for relaxing the gluten, making the dough easier to roll.
- 2
Step 2
- a.Make the Dipping Sauce
- b.While the dough is resting, prepare the dipping sauce.
- c.In a small bowl, combine the soy sauce, rice vinegar, grated ginger, and red pepper flakes (if using).
- d.Whisk until well combined and set aside for the flavors to meld.
- 3
Step 3
- a.Shape the Pancakes
- b.After resting, divide the dough into 8 equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
- c.On a lightly floured surface, take one piece of dough and roll it out as thinly as possible into a long rectangle (approximately 10x4 inches).
- d.Brush a thin, even layer of toasted sesame oil over the entire surface of the rectangle.
- e.Sprinkle generously with finely chopped scallions.
- f.Starting from one of the long sides, roll the dough up tightly into a thin log or rope.
- g.Coil the log into a tight spiral, like a snail shell. Tuck the loose end underneath the coil to secure it.
- h.Gently flatten the coil with the palm of your hand. Then, using a rolling pin, carefully roll it out into a circle about 6 inches in diameter and 1/4-inch thick. Be gentle to preserve the layers.
- i.Repeat this process for the remaining 7 pieces of dough.
- 4
Step 4
- a.Cook the Pancakes
- b.Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat.
- c.Once the oil is shimmering, carefully place one or two pancakes in the pan, making sure not to overcrowd it.
- d.Cook for 2-4 minutes on the first side, until it's golden brown and crispy.
- e.Flip the pancake and cook for another 2-3 minutes on the other side until also golden brown.
- f.Remove the pancake from the pan and place it on a wire rack to drain any excess oil. This helps keep it crispy.
- g.For extra flakiness, gently scrunch the cooked pancake from the sides towards the center before cutting.
- h.Repeat with the remaining pancakes, adding more oil to the pan as needed.
- 5
Step 5
- a.Serve
- b.Cut the hot pancakes into quarters or wedges.
- c.Serve immediately with the prepared dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The hot water in the dough is key to a tender texture. Don't skip this step!
- 2Resting the dough is non-negotiable. It relaxes the gluten, making it pliable and easy to roll without springing back.
- 3Be generous with the scallions and sesame oil filling to create distinct, flavorful layers.
- 4Maintain a consistent medium heat while cooking. Too high, and the outside will burn before the inside is cooked; too low, and they will be greasy.
- 5For an even more flavorful filling, you can mix the chopped scallions with a pinch of salt and five-spice powder before sprinkling over the dough.
- 6Scallion pancakes freeze exceptionally well. Cook them fully, cool, then stack with parchment paper in between and store in a freezer bag. Reheat in a dry pan or toaster oven.
Adapt it for your goals.
Add-ins
Mix 1/4 teaspoon of Chinese five-spice powder into the sesame oil before brushing it on the dough for a warmer, more complex flavor. You can also sprinkle toasted sesame seeds along with the scallions.
FlourFlour
For a nuttier flavor and more fiber, substitute up to half of the all-purpose flour with whole wheat flour. You may need to add a little extra water to get the right dough consistency.
Dipping SauceDipping Sauce
Customize your dipping sauce by adding a teaspoon of sugar for sweetness, a clove of minced garlic for a pungent kick, or a dash of chili oil for extra heat.
Why this is on our healthy list.
Source of Energy
The all-purpose flour provides carbohydrates, which are the body's primary source of energy, making these pancakes a satisfying and energizing snack.
Rich in Allicin
Scallions, like other members of the allium family, contain allicin, a compound known for its potential antioxidant and immune-supporting properties.
Frequently asked questions
A serving of two scallion pancakes with dipping sauce contains approximately 390 calories. This can vary based on the amount of oil used for frying and absorbed by the pancake.