Chinese Scallion Pancakes
Chinese Scallion Pancakes are savory unleaved flatbreads that are folded with oil and minced scallions, then pan-fried until golden brown, crispy, and flaky. They are great for grab-and-go bites, especially for breakfast and lunch.
Servings:
Ingredients
Pancake Dough
- 2 cups (260 gr) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (120 ml) hot water
- 1/3 cup (80 ml) cool water
- oil, for frying
Filling
- 1/4 cup (30 gr) all-purpose flour
- 1/4 cup (60 ml) vegetable oil or lard
- 3/4 tsp salt
- 1/2 cup (30 gr) chopped scallions
Dipping Sauce
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tbsp water
- chili flakes, optional
- chopped scallions, optional
Instructions
Pancake Dough
- In a big bowl, combine flour and salt until well combined. Add hot water and mix with a spoon until the water is fully mixed into the flour.
- Add cool water little by little to the mixture and mix until dough is formed.
- Knead the dough with your hands until smooth but still soft for about 5-8 minutes.
- Form dough into a ball. Put the dough into a lightly oiled large bowl and make sure all the surface of the dough is covered with oil. Cover with a damp kitchen towel or plastic wrap and let the dough rest for 25-30 minutes.
Filling
- Make roux. In a saucepan, add flour, oil, and salt. Turn on the low heat and mix them until smooth and well combined. Turn off the heat. Let it cool before using it. Set aside.
Assemble
- After the dough is done resting, divide the dough into 6 evenly. Roll the dough into balls.
- Working on one dough ball at a time and cover the rest with a damp towel or plastic wrap to prevent it from drying out. Then, roll a ball into a 6x10-inch (15x25cm) rectangle with a rolling pin. You can lift and turn the dough regularly as you roll it to prevent sticking.
- Spoon about 1 tablespoon of the roux onto the dough and spread it evenly with a brush, leaving about 1/2-inch (1cm) of the edge uncovered. Sprinkle about 1-1 1/2 tbsp chopped scallions on top of the roux.
- Begin rolling the dough from the longer side into a long cylinder. Roll it again starting from one end of the cylinder to form a shape of a snail. Tuck the loose end under the rolled dough. Press the dough lightly with your hand to seal the pancake. Cover with a damp towel or plastic wrap and let it rest for 10-15 minutes while you do the remaining dough.
- Roll the dough into another thin circle about 8 inches (20cm) in diameter. Flip and move it as you roll to prevent sticking.
- If you plan to store the pancakes and cook them later, place each pancake onto a piece of parchment paper and stack them. Transfer the pancakes to a large ziplock bag, squeeze out as much air as possible, and seal the bag. Freeze them to prevent them from drying out.
Cook the Pancakes
- Heat a big nonstick skillet over medium heat and add a thin layer of oil to coat the bottom. Once the oil is hot, carefully move the pancakes to the pan. Cook until the bottom is brown for about 2-3 minutes. Flip and let it cook for another 1-2 minutes. You can continue to cook, flipping regularly until both sides are crispy and golden brown. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
- Transfer the cooked pancakes to a cooling rack or cutting board to cool. Cut into wedges and transfer to a serving plate.
- Serve them plain or with a dipping sauce.
Notes
Use lard in the roux for richer flavor.
To cook the frozen pancakes, simply thawed them for 10 minutes at room temperature and follow the cooking instructions.
You can place the leftover pancakes in an airtight container and store in the fridge for up to 3 days. You can reheat in a microwave or on a pan over medium heat until they turn warm.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 37g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 841mg | Potassium: 95mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 3mg
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