Scallion Pancakes
User Reviews
4.5
Scallion Pancakes
Description
Scallion Pancakes start with a dough made from all-purpose flour, salt, and optionally chicken bouillon powder for extra flavor. Heated water is gradually mixed in and kneaded to create a smooth, elastic dough that rests before adding finely sliced scallions. The dough is divided into portions, rolled thin, brushed with oil, rolled into cylinders, coiled into a snail shape, and rolled out again. This process creates layers that crisp in the pan.
Pan-frying produces pancakes with golden spots and a crispy exterior while maintaining a tender interior fragranced by the scallions. These pancakes suit a light meal or appetizer and pair well with dipping sauces like soy sauce or vinegar-based dips.
Adjust the salt based on whether you use bouillon powder. Adding sesame oil to the oil brushed on the dough layers can enhance aroma. Cooking method involves pan-frying until both sides achieve a crisp brown surface.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon chicken bouillon powder optional
- 1/2 cup water
- 3 - 4 talks scallion or green onion, green parts only, trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more
- 2 tablespoons neutral cooking oil for brushing, generic cooking oil
- all-purpose flour for dusting and rolling, extra
- neutral cooking oil for frying, generic cooking oil
Instructions
- Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder (if using) into the flour. Combine well and set aside.
- Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Add the scallions into the dough and combine well.
Step-by-Step on How to Make Scallion Pancakes:
- On a flat and floured surface, divide the dough into 8 small dough balls, as pictured.
- Working with one dough ball at a time, roll it to a thin disc using a rolling pin. Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil.
- Roll the dough into a cylinder.
- Coil it up like a snail.
- Dust the rolling pin with the flour and roll the snail-shape dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat the steps above for the rest of the dough balls.
Step-by-Step on How to Fry Scallion Pancakes:
- Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet.
- Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side.
- Add more oil, repeat the same for the remaining pancakes and serve immediately. They are best eaten with warm and homemade soy milk.
Notes
- Increase salt to 1½ teaspoons if skipping chicken bouillon powder for balanced seasoning.
- Adding 1 teaspoon sesame oil to the brushed oil layers enhances pancake aroma.
- Pan-fry on both sides in a greased pan until light to dark brown spots form for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 118kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0.02mg | 0% |
| Sodium | 322mg | 13% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
