Scallion Pancakes
User Reviews
5
Scallion Pancakes
Description
The dough combines all-purpose flour, salt, and water, mixed to form a soft dough that rests for 20 minutes. Afterward, it is portioned, rolled, brushed with oil, salted lightly, and scattered with sliced green onions. The dough is rolled up, twisted, and coiled before resting again for 30 minutes to relax the gluten.
Cooking involves pan-frying the flattened dough with oil on medium-low heat, covered for 2-3 minutes per side until golden brown and crispy. The layering technique and resting allow the pancakes to develop flaky layers that separate slightly, resulting in a chewy yet crisp texture.
The finished scallion pancakes carry a mild saltiness with fresh sharpness from green onions and a subtle oiliness. They can be served as a snack, appetizer, or accompaniment to various meals.
Resting times and proper rolling and twisting steps are crucial for achieving the characteristic layers. Slapping the pancakes during flipping helps loosen the layers and enhances flakiness. Avoid over-kneading to maintain tender texture.
Ingredients
- 8 ticks green onion (3.8 oz)
- 1 tablespoon vegetable oil (½ tablespoon for brushing the dough & ½ tablespoon for pan frying the pancake)
- ¼ teaspoon salt (Sprinkle on four flatten dough)
Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup water
Instructions
- Put 2 cups of all purpose flour into a bowl. Then, add ½ teaspoon of salt. Mix it well.
- Pour the flour mixture from step 1 into the Bosch mixer. Turn on the lowest setting #1, slowly add 1 cup of water. Let the mixer run for 2 minutes.
- Take the dough out from the mixer and put it into a bowl.
- Cover the dough with a cloth and rest for 20 minutes.
- In the meanwhile, wash and cut 8 sticks of green onion (3.8 oz).
- After that, take the dough out and shape into a ball.
- Then, divide the dough into 4 pieces.
- Take a piece of the dough, roll and flatten out.
- Brush some oil on the dough.
- Sprinkle some salt on the flatten dough and put some cut green onion.
- Roll up the dough.
- Twist the dough a little bit.
- After, roll the ends and stack up the dough. See the video for details. Repeat steps 6-9 and finish the rest of the dough. Also, cover the dough and rest for 30 minutes before pan frying them.
- Brush some oil on the dough and use your palm to press down the dough and flatten it.
- Pour ½ tablespoon of vegetable oil into the non-stick pan, then turn on medium small fire pan fry for 2-3 minutes and cover with a lid. Next, flip the other and cover the lid for another 2-3 minutes.
- After, open the lid, try to pan fry and flip the scallion pancakes until it’s golden brown. (When you flip the green onion pancakes, try to use some force to slap the pancakes. It helps loosen up the layers.)
Notes
- Use all-purpose flour and mix the dough just enough for 2 minutes to avoid toughening it.
- Resting the dough both before and after rolling is essential for softness and layering.
- After spreading oil and scallions, roll and twist the dough carefully, then coil and rest before frying to develop layers.
- Pan-fry on low heat with oil, covering to help cook evenly and brown the pancakes without burning.
- When flipping, use a slight slap with the spatula to help separate layers and make the pancakes flaky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Sodium | 441mg | 18% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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