Scallion Pancakes
Crispy, flaky, and bursting with savory scallion flavor, these homemade scallion pancakes are a must-try for any fan of Chinese street food. Made with simple pantry staples like all-purpose flour, sesame oil, and fresh scallions, this recipe delivers restaurant-quality pancakes in the comfort of your own kitchen. The key to their irresistible texture lies in the unique preparation technique: layered dough brushed with sesame oil and rolled with finely chopped scallions to create delicate, flavorful layers. Pan-fried until golden brown, these delicious pancakes are perfect as an appetizer, side dish, or snack. Serve them warm with soy sauce or your favorite dipping sauce for an authentic, crowd-pleasing treat. Ready in under an hour, these scallion pancakes are as easy to make as they are to devour! Keywords: scallion pancakes recipe, Chinese street food, crispy Chinese pancakes, homemade scallion pancakes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Boiling water
- 0.25 cups Cold water
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 cup Scallions (finely chopped)
- 0.25 cups Neutral cooking oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour with the boiling water. Mix with a wooden spoon or chopsticks until the dough starts to come together.
Add the cold water gradually, continuing to mix until a rough dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
Divide the dough into four equal portions. Roll one portion into a thin circle (about 8 inches in diameter).
Brush the surface of the dough with sesame oil. Sprinkle a pinch of salt evenly over the surface, then add 1/4 cup of chopped scallions.
Roll the dough into a tight log, then coil it into a spiral shape. Flatten the spiral with a rolling pin to form a pancake about 1/4 inch thick.
Repeat steps 4-6 with the remaining portions of dough.
Heat 2-3 tablespoons of neutral cooking oil in a large skillet over medium heat. Working one at a time, cook each pancake for 2-3 minutes per side, or until golden brown and crispy. Add more oil as needed for successive pancakes.
Once cooked, transfer the pancake to a paper towel-lined plate to remove excess oil. Repeat with the remaining pancakes.
Slice the scallion pancakes into wedges and serve warm with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 490 mg | 21% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 125 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.
