5 from 2 votes
Chinese Scallion Pancakes
Chinese scallion pancakes are a crispy snack with a spicy green onion filling. Don’t skip these flaky pancakes for your next dim sum!
Prep Time
30 mins
Cook Time
24 mins
Total Time
54 mins
Servings:
6
Calories:
308 kcal
Course:
Appetizer, Bread
Cuisine:
Chinese
Ingredients
Dough
- 2 cups all-purpose flour See Note 1
- 1/2 teaspoon kosher salt
- 1/2 cup water boiling
- 1/4 cup water cold
Filling
- 1/4 cup bacon fat melted (See Note 2)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon Chinese five-spice powder
- 10-12 scallions green onions (See Note 3)
Serve
- Chili oil Chinese style
- soy sauce
Instructions
Dough
- In a bowl add the flour and salt and make a well in the center. pour in the boiling water and with chopsticks or a fork mix together to form a shaggy dough, scraping sides and bottom. Drizzle in the cold water, mixing until dough ball starts to form. Knead for 3-5 minutes in bowl using your hand. Press and form into a smooth ball. Cover and let rest 20 minutes.
Cup of Yum
Filling
- In a 4-cup measuring bowl melt the bacon fat in microwave and whisk together with remaining Filling ingredients to form a smooth paste. Set aside.
Assemble
- Place the dough on a clean surface and knead for a minute. Add a little peanut oil to your hands and gently rub the dough ball surface to coat.
- Using a rolling pin, flatten the dough into a thin, 14x18" rectangle.
- Brush the filling mixture over the dough, then sprinkle the scallions on top.
- Starting at the shorter side of the dough, roll up and seal end (don’t make it too tight).
- Cut dough into 6 equal pieces. Stand each piece on a cut end. Using the palm of your hand, press down and flatten. Next use rolling pin to roll into a 6-inch pancake.
Fry
- Preheat oven to 200°F. Place a wire rack in a baking tray and set aside.
- In a skillet over medium heat add a little bit of oil. When hot, add a pancake and cover with lid. Cook 1-2 minutes until bottom is browned. Flip pancake over and cover again, cooking for 1-2 minutes more.
- Remove from skillet, place on wire rack lined tray and place in oven to keep warm. Repeat with remaining pancakes.
- Either cut each pancake into quarters and place on serving tray, or serve whole and tear apart. Serve warm with soy sauce and or Chili Oil to dip or drizzle over.
Notes
- Always weight your flour, especially with baking as weight not volume is a factor. For the Dough it comes to about 2 cups total and for the Filling its about 1/4 cup plus 2 tablespoons.
- I use bacon fat for flavor, but you could use peanut or coconut oil for a vegan version or melted butter or chicken fat (traditional way).
- You will need a good 1 cup. Trim and discard root end. Cut white part from green and slice each onion lengthwise, then chop fine. Mince the green tops.
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
9mg
(3%)
Sodium
602mg
(25%)
Potassium
120mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
200IU
(4%)
Vitamin C
4mg
(4%)
Calcium
25mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 308
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 602mg | 25% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 25mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.