Chun Yao Bang Fried Scallion Pancake
Delight your taste buds with Chun Yao Bang Fried Scallion Pancakes—a crispy, golden treasure of Chinese street food. These savory pancakes are crafted from tender layers of hand-kneaded dough, brushed with aromatic sesame oil, and loaded with finely chopped scallions for a burst of fresh flavor in every bite. The unique coiling and rolling technique creates a flaky, layered texture that fries to perfection in a hot skillet. Ideal as an appetizer, snack, or side dish, these scallion pancakes are as versatile as they are delicious. With minimal ingredients and straightforward steps, this recipe brings authentic Chinese comfort food straight to your kitchen. Perfectly paired with soy-based dipping sauces, they’re guaranteed to impress family and friends alike!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 180 ml Hot water
- 2 tbsp Vegetable oil
- 100 g Scallions (finely chopped)
- 1 tsp Salt
- 1 tbsp Sesame oil
- 100 ml Neutral oil (for frying)
- 20 g All-purpose flour (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour with the hot water gradually, stirring with chopsticks or a fork until the mixture forms a rough dough.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover it with a damp cloth and let it rest for 30 minutes.
Divide the dough into four equal portions. Roll one portion into a thin oval or rectangular sheet, approximately 2 mm thick.
Brush the surface of the rolled dough sheet with sesame oil and sprinkle evenly with a pinch of salt and a generous amount of chopped scallions.
Roll the sheet tightly into a log from one end, then coil the log into a spiral shape. Tuck the end underneath the coil to secure it.
Gently flatten the spiral with your palm, then use a rolling pin to roll it out into a pancake approximately 1/4 inch thick. Repeat with the remaining dough portions.
Heat a skillet or frying pan over medium heat and add enough neutral oil to thinly coat the bottom.
Place one pancake in the skillet and fry for 2–3 minutes on each side until golden brown and crispy, pressing lightly on the pancake with a spatula to ensure even cooking.
Remove the pancake from the skillet and drain it on a paper towel. Repeat the frying process with the remaining pancakes.
Slice the pancakes into wedges and serve warm as an appetizer, side dish, or snack!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 490 mg | 21% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 0.9 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
