Scallion Pancakes
User Reviews
5
Scallion Pancakes
Description
This recipe for Scallion Pancakes begins by combining flour and salt, then adding boiling water to form a shaggy dough. Resting the dough in an oiled bowl for 30 minutes hydrates the flour, making the dough easier to roll and less sticky. After dividing into four balls, each is rolled into a flat circle, brushed with sesame oil, and sprinkled with thinly sliced scallions.
The dough is then rolled into a tube, coiled into a flat spiral, and rolled out again, creating layered dough that yields a flaky texture when cooked. Pan-frying in oil until golden and crisp provides a contrast between crispy outer layers and tender, chewy interior.
The accompanying dipping sauce combines soy sauce, rice wine vinegar, chile garlic sauce, and brown sugar for a balance of salty, tangy, spicy, and sweet flavors, complementing the pancakes.
These pancakes make a flavorful appetizer or snack, showcasing traditional techniques adapted from Serious Eats.
Ingredients
- 2 cups all-purpose flour
- 1 cup water boiling
- 1 pinch salt
- 1 1/2 cups green onion thinly sliced
- 3-4 Tbsp sesame oil or vegetable oil
For the dipping sauce
- 4 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 tsp chile garlic sauce
- 2 tsp brown sugar
Instructions
- Add the flour and salt to a mixing bowl, and drizzle in the boiling water, while mixing together with a fork until a moisty, shaggy dough forms.
- Gently remove the dough to a very lightly oiled bowl, and let it rest, covered, for about 30 minutes. This allows the flour to hydrate, or soak up the water, so that the dough is less sticky and more elastic, making it easier to work with.
- Divide the dough into 4 equal portions, and roll them into balls.
- 1 piece at a time, roll one of the balls of dough on a lightly floured surface until it's about 8 inches in diameter. No need to make a perfect circle here.
- Brush the disc lightly with sesame oil, and sprinkle generously with the sliced scallions.
- Roll the circle of dough into a tube, and then coil it into a small circle, pinching the end into the coil so that it doesn't come undone.
- Press the coil flat, and roll it out into an 8 inch circle again. Repeat for the 3 other pieces of dough.
- Heat a tablespoon or two of oil in a nonstick or a cast iron skillet allow it to heat up.
- Gently place one of the pancakes onto the hot pan, and cook for about 2 minutes on each side. It should puff up a little bit and turn a light golden brown. Repeat for all four of the pancakes.
- Whisk all of the dipping sauce ingredients together, and serve alongside the scallion pancakes.
Notes
- Allowing the dough to rest after mixing hydrates the flour and improves dough elasticity for easier rolling.
- Slicing the green onions thinly helps distribute their flavor evenly throughout the pancakes.
- The rolling and coiling technique creates layers that fry to a crispy, flaky texture.
- The dipping sauce combines salty, tangy, spicy, and sweet elements, balancing the pancakes’ richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pancakes
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 354kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1088mg | 45% |
| Potassium | 211mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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