Description
Chinese scallion pancakes fry up crisp and flaky, perfect for dipping into a punchy sauce. Their chewy layers and savory flavor make them a favorite snack or appetizer.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup boiling water
- 2 cups scallions (thinly sliced)
- 1/4 cup (60 ml) sesame oil
- vegetable oil (for frying)
- salt (to taste)
For the Dipping Sauce:
- 1/4 cup (60 ml) soy sauce
- 2 tbsps rice vinegar
- 2 tbsps mirin
- 1 tbsp water
- 1 tsp sesame chili oil
- 1 scallion (thinly sliced)
Instructions
- In a food processor, blend the flour and boiling water for 15–20 seconds until a dough forms. Add a little extra hot water if it looks dry. Place the sticky dough onto a floured surface.
- Gently knead the dough into a smooth ball, then place in a bowl and cover with plastic wrap. Allow the dough to rest for 30 minutes at room temperature.
- Divide the rested dough into 4 equal portions. Roll out one piece into an 8-inch circle, then brush with a thin layer of sesame oil. Tightly roll the dough into a long snake-like shape.
- Coil the snake-shaped dough into a spiral, pressing down slightly. Roll the spiral into an 8-inch disk, brush with sesame oil, and sprinkle with scallions. Roll again into a snake, then re-coil into a spiral. Flatten into an 8-inch disk. Repeat with remaining dough portions.
- Heat vegetable oil in a heavy pan over medium-high until shimmering. Fry one pancake at a time for about 2 minutes per side until golden brown. Remove to a paper towel-lined plate and season with salt.
- Slice the crispy pancakes into wedges and prepare the dipping sauce by whisking together soy sauce, rice vinegar, mirin, water, chili oil, and chopped scallions in a small bowl.
- Serve the hot pancakes immediately with the prepared spicy dipping sauce on the side.
Notes
- Ensure the boiling water is at the right temperature for optimal dough consistency, helping the flour bind perfectly without becoming too sticky or dry.
- Resting the dough allows gluten to relax, creating a more tender and pliable texture that makes rolling and shaping easier.
- Use sesame oil sparingly to add flavor without overwhelming the delicate scallion pancake, creating layers that separate during cooking for a flaky result.
- Control the heat when frying to achieve a golden-brown exterior while maintaining a soft, chewy interior without burning the pancake.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 297 kcal
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg