Description
This recipe for authentic Scallion Pancakes features crispy, golden flatbreads infused with fragrant scallions and sesame oil. Perfectly pan-fried to a savory perfection, these Chinese-style pancakes are served with a tangy and spicy dipping sauce made from soy sauce, rice wine vinegar, and scallions. A delicious appetizer or snack that’s easy to make at home.
Ingredients
Scale
For the Pancakes:
- 2 cups all-purpose flour
- 1 cup boiling water
- 1/4 cup plus 2 tbsp vegetable oil, divided
- 2 tablespoons sesame oil
- 1 cup thinly sliced scallions (from about 4 whole scallions)
- Kosher salt, to taste
For the Dipping Sauce:
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 scallion, thinly sliced
- Pinch crushed red pepper flakes (optional)
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour with the boiling water. Stir until a rough dough forms. Transfer to a lightly floured surface and knead the dough for 3 to 4 minutes until it becomes smooth and slightly tacky.
- Let the dough rest: Place the dough ball into a medium bowl, cover with a kitchen towel or plastic wrap, and let it rest for 30 minutes at room temperature. It can also be refrigerated overnight for convenience.
- Mix the oil blend: In a small bowl, combine 2 tablespoons of vegetable oil with the sesame oil. Set aside for brushing the dough layers.
- Make the dipping sauce: In a separate small bowl, whisk together rice wine vinegar, soy sauce, sliced scallion, and crushed red pepper flakes if using. Set aside to allow flavors to meld.
- Shape the pancakes: Divide the rested dough into four equal balls. Working with one ball at a time, roll it into an 8-inch disk. Brush a thin layer of the oil mixture on the surface, then roll it tightly into a log shape. Twist this log into a tight spiral and tuck the end underneath. Press the spiral flat with your palm, then roll it out again into an 8-inch disk. Brush with the remaining oil mixture, sprinkle with 1/4 cup sliced scallions, then roll and spiral it again following the same technique. Roll out into an 8-inch disk one final time. Repeat this process with the remaining dough balls.
- Cook the pancakes: Heat 1/4 cup vegetable oil in an 8-inch skillet over medium-high heat until shimmering. Add the first pancake gently and cook without moving until the bottom side is golden and crisp, about 2 to 3 minutes. Flip and cook the other side until golden, about another 2 to 3 minutes. Transfer the cooked pancake to a paper towel-lined plate and season immediately with kosher salt. Repeat with remaining pancakes, adding more oil as needed.
- Serve: Cut each pancake into triangles and serve warm alongside the prepared dipping sauce for a delicious appetizer or snack experience.
Notes
- The dough can be refrigerated overnight for flexibility in timing.
- Use boiling water to help achieve the right dough texture that’s easy to roll out.
- You can adjust the amount of scallions in the pancakes to your preference.
- The dipping sauce can be customized by adding a little sugar for sweetness or more crushed red pepper flakes for heat.
- Cook pancakes on medium-high heat to get a crispy exterior without burning.
- Using a non-stick skillet or well-seasoned cast iron pan helps prevent sticking.
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
