Scallion Cake
Crispy, flaky, and bursting with savory flavor, scallion cakes are a beloved classic in Chinese cuisine, perfect for an appetizer, snack, or side dish. This easy homemade recipe combines simple pantry staples like all-purpose flour, sesame oil, and fresh scallions to create a delightful, layered flatbread with tantalizing aromas in every bite. The dough is rolled and coiled with care to achieve its signature flaky texture, then pan-fried to golden perfection. Serve these irresistible scallion pancakes warm, cut into wedges, and paired with your favorite dipping sauce for a restaurant-quality dish that’s sure to impress. Whether you're hosting a dinner party or craving a comforting snack, this scallion cake recipe is your go-to for satisfying, crispy layers with a burst of fresh scallion goodness.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Boiling water
- 0.25 cup Cold water
- 2 tablespoons Sesame oil
- 1 cup Scallions, finely chopped
- 0.5 teaspoon Salt
- 6 tablespoons Vegetable oil for frying
Instructions
In a large mixing bowl, combine the all-purpose flour and slowly pour in the boiling water while stirring with a wooden spoon or chopsticks until it starts to come together.
Add the cold water a little at a time while kneading the dough until smooth and elastic. This should take about 8-10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
Once the dough has rested, divide it into four equal pieces. Work with one piece at a time and keep the others covered to prevent drying out.
Roll out one piece of dough into a thin rectangle, about 1/8 inch thick.
Brush the surface of the dough with sesame oil, then sprinkle evenly with about 1/4 teaspoon of salt and 1/4 of the chopped scallions.
Roll the dough tightly into a log, then coil it into a spiral shape like a cinnamon roll. Flatten gently with your palm, then roll it out again into a 6-8 inch disc.
Repeat the process with the remaining pieces of dough.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Carefully place one scallion cake in the skillet and fry for 2-3 minutes on each side, or until golden brown and crisp. Adjust the heat as needed to prevent burning.
Transfer the cooked scallion cake to a plate lined with paper towels to drain excess oil. Repeat with the remaining cakes, adding more oil as necessary.
Cut the scallion cakes into wedges and serve warm as an appetizer, snack, or side dish with your favorite dipping sauce.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 6.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1046 mg | 22% | |
*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.
