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Chinese scallion pancake Recipe

Chinese · Appetizer · 45 min total

Crispy, flaky flatbread filled with fragrant scallions, perfect as an appetizer or snack.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup boiling water
• 1/4 cup cold water
• 1 tablespoon vegetable oil (for dough)
• 1/2 cup finely chopped scallions (green and white parts)
• 1 teaspoon salt (for filling)
• 1/2 teaspoon white pepper
• 2 tablespoons sesame oil
• 1/4 cup vegetable oil (for frying)

Instructions

1. In a large bowl, mix flour and 1/2 teaspoon salt. Pour in boiling water and stir with chopsticks until shaggy. Add cold water and mix until dough comes together. Knead on a floured surface for 5 minutes until smooth. Brush with 1 tablespoon vegetable oil, cover, and rest for 20 minutes.
2. In a small bowl, combine chopped scallions, 1 teaspoon salt, white pepper, and sesame oil. Set aside.
3. Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin rectangle about 8x12 inches. Spread 1/4 of scallion mixture evenly over the dough, leaving a small border.
4. Starting from a long edge, tightly roll the dough into a log. Pinch the seam and ends to seal. Coil the log into a spiral and tuck the end underneath. Flatten gently with your palm. Roll out to a 6-inch circle, about 1/4 inch thick.
5. Heat 1/4 cup vegetable oil in a non-stick skillet over medium heat. Fry pancake for 2-3 minutes per side until golden brown and crispy. Drain on paper towels. Repeat with remaining pancakes.
6. Cut into wedges and serve hot with soy sauce or chili oil for dipping.

Tips

• For extra flakiness, brush the rolled-out dough with a thin layer of oil before adding scallions.
• Leftover pancakes can be reheated in a dry skillet or oven at 350°F until crisp.

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