Scallion Pancake Recipe
Chinese · Appetizer · 45 min total
Crispy, flaky Chinese flatbread filled with fresh scallions, perfect as an appetizer or snack.
30
min prep
min prep
15
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup boiling water
- 1/4 cup cold water
- 2 tablespoons vegetable oil (for dough)
- 1 cup finely chopped scallions (about 1 bunch)
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 3 tablespoons vegetable oil (for frying)
Instructions
- 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 with plastic wrap and rest for 20 minutes.
- Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin rectangle about 8x12 inches.
- Brush each rectangle with vegetable oil, then sprinkle evenly with scallions, sesame oil, and white pepper.
- Roll up tightly from the long side into a log. Coil the log into a spiral and tuck the end underneath. Flatten gently with your hand. Repeat with remaining pieces.
- Cover the spirals with plastic wrap and rest for 10 minutes.
- On a floured surface, roll each spiral into a 6-inch round pancake.
- Heat a large non-stick skillet over medium-high heat and add 1 tablespoon vegetable oil. Fry one pancake for 2-3 minutes per side until golden and crispy. Repeat with remaining oil and pancakes.
- Cut into wedges and serve hot with soy sauce or chili oil.
Tips
- Keep rolled pancakes covered with a damp towel to prevent drying.
- For extra flakiness, use cold water and let the dough rest adequately.
- Leftover pancakes can be reheated in a dry skillet.
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