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Chinese Scallion Pancakes Recipe

Chinese · Appetizer · 45 min total

Crispy, flaky Chinese scallion pancakes are a popular street food and appetizer, made with a simple dough and plenty of fresh scallions.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup boiling water
• 1/4 cup cold water
• 1/2 cup finely chopped scallions (about 4-5 scallions)
• 2 tablespoons vegetable oil (for dough)
• 1/4 cup vegetable oil (for frying)
• 1/2 teaspoon sesame oil (optional)
• 1/2 teaspoon white pepper (optional)

Instructions

1. In a large bowl, mix flour and salt. Add boiling water and stir with chopsticks until shaggy. Add cold water and knead into a smooth dough. Cover and rest for 20 minutes.
2. Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin rectangle (about 8x12 inches).
3. Brush the surface with a thin layer of vegetable oil. Sprinkle evenly with chopped scallions (and white pepper if using).
4. Starting from a long side, roll the dough tightly into a log. Coil the log into a spiral and tuck the end underneath. Flatten gently with your hand. Repeat with remaining pieces. Let rest for 10 minutes.
5. Roll each spiral into a 6-inch round pancake, about 1/4 inch thick.
6. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat. Cook one pancake for 2-3 minutes per side until golden brown and crispy. Repeat with remaining oil and pancakes.
7. Transfer to a cutting board, cut into wedges, and serve hot with soy sauce or dipping sauce of choice.

Tips

• For extra flakiness, use a combination of vegetable oil and sesame oil when brushing the dough.
• Make ahead: Prepare pancakes up to step 4, then refrigerate for up to 2 days. Roll and fry when ready.
• Serve with a dipping sauce of soy sauce, rice vinegar, and a pinch of sugar.

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