Flaky Scallion Pancakes (Chinese Scallion Pancakes)
User Reviews
5
Flaky Scallion Pancakes (Chinese Scallion Pancakes)
Description
This recipe for Flaky Scallion Pancakes starts with a dough mixed with hot water to help it become pliable and easier to roll. The dough rests for at least 30 minutes to relax the gluten, which aids in achieving the desired texture. The filling consists mainly of finely minced fresh scallions, after removing tough parts, which provide a bright onion flavor.
The key to the layered, flaky texture is the incorporation of a roux made from flour and sesame oil, which laminates the dough and creates multiple thin layers once cooked. The pancakes are cooked in oil over moderate heat until crisp and golden on the outside, while maintaining soft, flaky interior layers that show visible laminations.
These pancakes are well-suited as a savory snack or accompaniment, and can be customized by adjusting the scallion quantity or oil type. Common cooking clarifications include using sesame oil for its flavor and regulating skillet heat to avoid burning while achieving a crunchy crust.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ¾ cup water plus 1-2 tablespoons if required, hot
- 2 cups scallion greens minced, fresh
- vegetable oil or other neutral flavored cooking oil for frying the pancakes
For roux / Oil flour mixture
- 3 tablespoons all-purpose flour
- 4 tablespoons sesame oil
- ¼ teaspoon salt
Instructions
Prepare the dough
- Combine all-purpose flour, sugar, and salt in a bowl. Add hot water little by little and stir to combine until a mass of dough forms. At this point, it won't be a smooth dough.
Rest the dough
- Cover the dough with a wet towel or a cling film and leave it to rest for 30 minutes (an hour would be even better if you have time). Resting allows the gluten to expand. As a result it will be easier to roll.
Prepare the filling
- While the dough is resting, trim the scallion roots, remove any tough white parts, and mince them as finely as possible.
- Make the roux by combining flour, sesame oil, and salt in a bowl until smooth.
Roll the dough into pinwheels
- Once resting done, knead the dough for 1-2 minutes until soft and supple. Divide the dough into 4 equal-sized portions, shape them into smooth balls and cover them to ensure they don't dry.
- Divide the minced scallions into 4 equal parts.
- Smear a few drops of cooking oil on the work surface to prevent sticking. While working on one dough ball at a time, with a rolling pin, roll each ball as thin as possible into long rectangular sheets. Brush each piece with a thin layer of roux and evenly sprinkle green onions on top.
- Roll from one side tightly and make a log shape. Again roll from one end onto itself to make a pinwheel-like shape and tuck the loose end into the bottom. Repeat with the remaining dough balls and keep them covered.
Flatten the pancakes
- Gently flatten with your hand and roll out into 7-inch circle pancakes.
Cook the pancakes
- Preheat a non-stick skillet on high heat. Add about 2 tablespoons of oil and swirl to coat. Then lower the heat to medium. Add a pancake and fry until the underside is evenly golden brown (around 3-4 minutes). Flip to the opposite side and fry until golden brown (another 2-3 minutes).
- Finally, squeeze the pancake a couple of times from two sides using two spatulas. This will make the pancake look, even more, flakier and irresistible. Then transfer it to a wire rack. Repeat the same and fry the remaining pancakes.
- Serve immediately (or they will lose their crispiness), cutting like pizza triangles or tearing with your fingers. ENJOY!
Notes
- Use hot water when mixing the dough to make it more pliable and easier to handle.
- Allow the dough to rest for at least 30 minutes so the gluten relaxes, yielding a softer texture.
- Remove tough white parts of scallions and mince finely for the best flavor and texture.
- The flour and sesame oil roux is essential for creating flaky, layered pancakes.
- Cook pancakes over medium heat to ensure crisp, golden exteriors without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 448mg | 19% |
| Potassium | 211mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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