Shanghai Scallion Pancakes
User Reviews
5
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Prep Time
2 hrs 30 mins
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Cook Time
30 mins
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Total Time
3 hrs
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Servings
8
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Calories
250 kcal
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Course
Baked Goods
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Cuisine
Chinese
Shanghai Scallion Pancakes
Description
The Shanghai Scallion Pancakes recipe starts with a dough made from all-purpose flour, salt, and warm water, which is sticky yet firm enough to roll out. After resting, the dough is handled on an oiled surface to prevent sticking and is divided into portions for shaping. The preparation includes a cooked roux of vegetable oil and flour blended with salt, which adds richness and layers to the pancake. Finely chopped scallions are incorporated into the dough layers, contributing a fresh and mild onion flavor inherent to the dish.
The pancakes are pan-fried in vegetable or peanut oil until they develop a golden, crispy crust while retaining a tender, flaky interior. This contrast in textures defines the appeal of scallion pancakes. The cooking method ensures even browning and a satisfying chew, making them an ideal savory snack or accompaniment.
Serving these pancakes warm highlights their texture and flavor. They can be paired with dipping sauces like soy or chili oil but are also flavorful on their own. Their size and hearty nature make them suitable as an appetizer or a component in a larger meal.
The recipe notes specify it yields four large pancakes, which can be easily adjusted. Proper resting of the dough helps with elasticity and ease of rolling. Using oil on the surface and hands during preparation prevents sticking and makes shaping simpler. These steps help achieve the authentic flaky texture characteristic of Shanghai scallion pancakes.
Ingredients
For the dough:
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup water warm
- 1 teaspoon peanut oil
For the uncooked roux:
- 3 tablespoons vegetable oil or peanut oil
- 1/3 cup all-purpose flour
- ¼ teaspoon salt
You’ll also need:
- 2 bunches scallions (finely chopped, about 2 cups)
- vegetable oil for cooking the pancakes, or peanut oil
Instructions
- Start by preparing the dough. In a medium mixing bowl, mix 2 1/4 cups flour, ¼ teaspoon salt, and 1 cup of warm water with a wooden spoon or rubber spatula until a sticky dough forms. The dough should be sticky, but not wet. You can add up to 2 tablespoons more flour if you feel the dough is really wet.
- Next, use a teaspoon of oil to coat the top of the dough round. Don’t worry about the dough sticking to the bowl for now. Cover with plastic wrap and let rest for 1 to 2 hours.
- Make the flour and oil roux by combining 3 tablespoons of oil, 1/3 cup of flour, and ¼ teaspoon salt. Set aside.
- After the dough has rested, use a teaspoon or two of oil to coat your work surface. Any clean stone or wood kitchen surface will do. Take the dough out and use a little more oil if you feel the dough is sticking to your hands or work surface. Is should be soft and pliable, and the oil keeps everything from sticking together.
- Divide the dough into 4 equal pieces and roll each piece out lengthwise into a long strip. Next, take about ¼ of the roux, and spread it across the entire length of the dough with your hands. Take ½ cup of the chopped scallions, and spread them generously and evenly across the length of the dough.
- Next, roll the dough, folding and tucking in the edges every so often so you don’t have any scallions leaking out of the sides. You end up with a little bundle of joy that you should set aside and cover with a piece of plastic wrap to avoid drying out. Repeat for the other three pancakes. At this point, you can also let the dough rest for 30 minutes to make rolling easier.
- Heat a cast iron pan over medium heat, and add 4 tablespoons of oil. Next, place the dough ball with the spiral pattern facing up on your work surface. Flatten it with your hands or a rolling pin, so the dough round is about one inch thick. Place it in the pan.
- The pan should be hot enough so the dough is sizzling, but browning slowly. Move the dough around the oil to cook the sides of the pancake. When the bottom is slightly browned (about 2 minutes), turn the pancake over gently, being careful not to splash the oil.
- Use a cast iron grill press or heavy pot to flatten out the pancake to between ¼-½-inch thick, and let fry in the oil for another 2 minutes. Turn it over if you think more browning is needed.
- Next, transfer the scallion pancake to a preheated oven at 350 degrees F, and let bake for another 5 minutes for more crisping. We used our little countertop toaster oven, which worked just fine.
- Take the pancakes out of the oven and cut into wedges to serve. If you like, now’s the time to sprinkle some extra salt on top to taste.
Notes
- The recipe yields four large scallion pancakes, adequate for serving multiple people or for leftovers.
- Resting the dough for 1 to 2 hours improves its elasticity, making the pancakes easier to roll and shape.
- Coating the work surface and hands with oil during preparation helps prevent the dough from sticking and maintains its pliability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Sodium | 152mg | 6% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 23mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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