Scallion Pancakes
User Reviews
5
Scallion Pancakes
Description
Scallion Pancakes begin with a simple dough of all-purpose flour and hot water, kneaded until smooth and rested to relax gluten for easy rolling. Separately, an oil and flour mixture is prepared by heating vegetable oil with scallions until aromatic and browned, then mixing the oil with flour. The dough is portioned and rolled out into rectangles, sprinkled with salt, and layered with the scallion oil mixture followed by finely chopped green onions.
These layers are rolled up and folded in a fan-like manner to build the characteristic flakiness when fried. The shaped dough is then pan-fried with oil to produce a crisp, golden surface while maintaining a chewy interior. The pancakes carry the savory notes of fresh scallions and browned scallion oil, making them a flavorful snack or appetizer.
The recipe accounts for multiple pancakes, with nutritional information per single pancake. Resting the dough is key to texture, allowing gluten strands to relax. Using hot water helps develop a tender dough. The oil mixture adds a nutty, rich flavor, and frying thoroughly ensures the unique crispy and chewy bite that defines scallion pancakes.
Ingredients
Main dough
- 300 g all-purpose flour 2cups + 2 tbsp
- 170 g water 1/2 cup + 3tbsp, hot
Oil Mixture:
- ⅓ cup vegetable oil
- ¼ cup all-purpose flour
- 5 green onion white part
Other ingredients:
- 2 cups green onion finely chopped, or scallion
- salt for garnishing
- oil for brushing and pan-frying
Instructions
- Make the main dough: Slowly stir the hot water to the flour. Wait until cooled down and knead until it forms a smooth dough. Or knead the dough with a stand mixer for 5-7 minutes with low speed.
- Rest the dough: Cover with plastic wrapper or a wet cloth and rest for at least 30 minutes. So the gluten can be well rested and we can easily roll the pancake out.
- Make the oil-flour mixture: heat oil over medium fire and fry green onions until browned. Discard the green onion and keep the oil. Pour flour into a small bowl and stir in the hot oil slowly.
- Roll out the dough: Cut the dough into 4 equal portions and roll one portion out to a large rectangle wrapper. Sprinkle salt and top with a layer of oil-flour mixture and then another layer of chopped scallion.
- Roll-up the dough: Starting from the long end, roll the dough up like folding a hand fan. Slightly stretch and roll one side up to the middle and then the other side to the middle too. Overlay the two ends. Cover the dough and rest for 15 minutes or so. Repeat the process and finish all of the remaining portions. The former twos with more layers are assembled with the hand folding fan methods, while the two in the second line is made with simply roll up method.
- Roll each portion to a large pancake (around 5 inches in diameter). If you plan to cook the pancakes later, package each of them with an air-tight bag and freeze up for 1 week.
- Frying the pancakes: add around 3 tablespoons of oil in a pan and fry the pancakes until golden brown on one side (takes 3-4 minutes over medium fire), turn over the fry the another side for 3 minutes too. After turning over, slightly press the center of the pancake so they can be fried evenly.
Notes
- Resting the dough for at least 30 minutes helps relax gluten making it easier to roll and resulting in tender pancakes.
- Use hot water to form the dough for optimal texture.
- The oil-flour mixture, infused with browned scallions, adds flavor and promotes flakiness.
- Sprinkle salt before layering adds mild seasoning to the pancakes.
- Each pancake's nutrition facts are calculated individually.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pancakes
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 15g | 75% |
| Sodium | 36mg | 2% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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