Scallion Pancakes
User Reviews
5
Scallion Pancakes
Description
The dough comprises all-purpose flour mixed with salt and hot water, resulting in an elastic base after kneading and resting. The dough is divided and rolled out, then brushed with sesame oil and sprinkled with minced scallions and additional salt. It is rolled into tight cylinders and shaped before pan-frying in vegetable oil until both sides are golden and crisp, creating layers that combine a tender interior with a crunchy exterior.
Scallion pancakes are commonly served warm as a snack or appetizer and can accompany meals as a savory side. Their balance of mild onion flavor and crispy texture pairs well with dipping sauces such as soy or chili oil.
These pancakes keep well for a day or two when stored wrapped in paper towels in the refrigerator. They can also be frozen for longer storage. Reheating in a skillet helps restore their crispness.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup water hot
- 2 cups green onion minced, or ramps, etc
- 1 tablespoon salt
- sesame oil about 2 to 3 tablespoons, for brushing
- peanut oil or other vegetable oil, for frying
Instructions
- Put the flour in a large bowl and mix in the salt. Make a well in the center. Bring the water to a boil, then turn off the heat. When the water stops bubbling, pour it into the well in the flour. Stir together with a fork until you get a shaggy mass. Wipe the goopy flour off the fork and knead the mass into an elastic dough, which should take about 3 to 5 minutes. Put the dough into a plastic bag or wrap it in plastic wrap and let the dough sit for 30 minutes to 2 hours.
- Take the dough out and cut it into four pieces. Put three of them back into the plastic bag. For a work surface, I use a baking sheet flipped over that I've lightly oiled with vegetable oil. Roll out the piece of dough into a roughly rectangular shape; it doesn't need to be precise.
- Paint the dough with the sesame oil, then sprinkle with about a half teaspoon of salt. Sprinkle minced scallions over the dough generously, leaving about 1/2 inch free space on all sides of the dough.
- Roll the dough into a tight log starting from the longer side of the rectangle. Slice the log in half and pinch closed the ends of the log to keep the scallions from spilling out. Take one half of the log and roll it tightly into a snail. Flatten the snail with the palm of your hand.
- Cut up a Ziploc bag or somesuch into large plastic squares that will cover your tortilla press. Place the flattened snail on one piece of plastic, cover it with another. Squash the dough with the tortilla press, or roll it out with a rolling pin to a thickness of 1/8 to 1/4 quarter of an inch.
- Now you need to fry the pancakes in a little hot oil. I fry and press each one as I go, keeping the finished pancakes in a tortilla warmer lined with paper towels. You could also put them on a baking sheet in an oven set to 200°F. But if you are a beginner, roll out all your pancakes first.
- I fry the pancakes in a large sauté pan with about a tablespoon of vegetable oil. I prefer peanut oil because it's used a lot in Chinese cooking. Lard is another good choice. Get the oil hot before you drop the pancake in and cook for about 2 minutes per side, just until you get a little browning on them. Serve by themselves, with soy sauce or with a sweet-spicy dipping sauce.
Notes
- Store scallion pancakes wrapped in a paper towel in the fridge for up to two days.
- They freeze well; reheat in a skillet to restore crispness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1169mg | 49% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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