Crispy Scallion Pancakes With A Spicy Dipping Sauce Recipe

Crispy and flaky scallion pancakes dance between street food magic and culinary artistry.

Layers of delicate dough whisper secrets from traditional chinese kitchens.

Skilled hands transform simple ingredients into a remarkably satisfying experience.

Green onions weave their peppery magic through each golden, crinkled surface.

Fragrant herbs and carefully folded textures promise a delightful adventure for you.

A spicy dipping sauce waits to electrify every delectable bite.

Mastering this recipe will transport you straight to vibrant street markets.

Scallion Pancakes with a Spicy Dipping Sauce

• Craft Culinary Skills: Learn intricate dough-rolling techniques that transform simple ingredients into a stunning appetizer, perfect for boosting your cooking confidence.
• Cultural Flavor Adventure: Dive into authentic Asian cuisine with a traditional scallion pancake recipe that brings restaurant-quality taste right to your kitchen.
• Quick Crowd-Pleaser: Impress guests or family with a delicious shareable dish that comes together faster than ordering takeout, featuring crispy layers and zesty dipping sauce.
• Customize with Ease: Adjust spice levels in the dipping sauce and experiment with scallion quantities to match your personal flavor preferences and dietary needs.

Ingredients to Make Scallion Pancakes

• All-Purpose Flour: The main base that provides structure for the pancakes.
• Boiling Water: Helps bind the flour and create a smooth, elastic dough.

• Sesame Oil, Vegetable Oil: Adds rich flavor and helps with cooking and rolling the pancakes.

• Scallions: Provides a fresh, sharp onion flavor and adds texture to the pancakes.

• Soy Sauce, Rice Vinegar, Mirin, Water: Creates a balanced and tangy base for the dipping sauce.
• Chili Oil: Adds a spicy kick to the sauce.
• Scallion: Brings additional fresh flavor to the dipping sauce.

• Salt: Enhances the overall flavor of the pancakes.

How to Cook Scallion Pancakes Perfectly

Step 1: Mix the Dough

Toss flour into a food processor. Pour boiling water and blend for 15-20 seconds until dough forms.

If too dry, add hot water tablespoon by tablespoon until dough sticks to blade. Transfer dough to floured surface.

Step 2: Rest the Dough

Knead dough briefly to create smooth ball. Place in bowl and cover with plastic wrap.

Let rest for 30 minutes.

Step 3: Prepare Pancake Base

Divide dough into 4 equal pieces.

Roll one piece into 8-inch circle. Brush with sesame oil.

Roll into long snake-shaped strip.

Step 4: Create Spiral Pancake

Transform snake-shaped dough into spiral (snail-like).

Press down gently. Re-roll into 8-inch disk.

Brush with sesame oil and sprinkle with scallions. Roll into snake shape again, trapping scallions inside.

Form spiral and flatten. Roll into 8-inch disk.

Repeat with remaining dough pieces.

Step 5: Fry Pancakes

Heat vegetable oil in heavy-bottomed pan until shimmering.

Carefully place pancake in hot oil. Cook until golden brown, approximately 2 minutes per side.

Transfer to paper towel-lined plate. Sprinkle with salt.

Step 6: Craft Spicy Dipping Sauce

• Soy sauce
• Rice vinegar
• Mirin
• Water
• Chili oil
• Chopped scallions

Set sauce aside until ready to serve.

Step 7: Serve and Enjoy

Cut pancakes into wedges.

Serve hot with prepared dipping sauce.

Tips to Perfect Scallion Pancakes Every Time

• Ensure the water is boiling hot when mixing with flour to achieve the perfect dough consistency and texture.
• Resting the dough for 30 minutes helps develop gluten, making the pancakes more tender and easier to roll.
• Use a heavy-bottomed pan for even heat distribution, preventing burning and creating a crispy golden-brown exterior.
• Drain pancakes on paper towels to remove excess oil, keeping them light and preventing sogginess.
• Adjust chili oil in the dipping sauce to control spice level, catering to different heat preferences.

Variations to Change Up Scallion Pancakes

• Gluten-Free Scallion Pancakes: Replace wheat flour with gluten-free rice flour or a blend of rice and tapioca flour, maintaining similar texture and taste.
• Whole Wheat Version: Swap regular flour with whole wheat flour for added nutrition and a nuttier flavor profile.
• Vegan Adaptation: Use plant-based oil instead of sesame oil and replace soy sauce with tamari or coconut aminos in the dipping sauce.
• Low-Carb Alternative: Create pancakes using almond flour or cauliflower as a base, reducing overall carbohydrate content while keeping the scallion essence intact.

Pairing Suggestions for Spicy Dipping Sauce

• Sauvignon Blanc or Pinot Grigio complement the scallion pancakes' delicate flavor and cut through the oiliness, creating a refreshing balance.
• Light lagers like Tsingtao or Sapporo provide a crisp, clean backdrop that enhances the pancake's savory notes and spicy dipping sauce.
• A cool, tangy cucumber side dish with rice vinegar and sesame oil helps offset the richness of the pancakes and provides a palate-cleansing accompaniment.
• The subtle, grassy tea cleanses the palate between bites, highlighting the pancakes' delicate scallion flavor and soothing the spicy dipping sauce's heat.

Proper Storage for Scallion Pancakes

• Refrigerate: Store leftover scallion pancakes in an airtight container for up to 3 days. Place parchment paper between each pancake to prevent sticking.
• Freeze: Wrap individual pancakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month to maintain best texture and flavor.
• Reheat Oven: Preheat oven to 375°F. Place pancakes on a baking sheet and warm for 5-7 minutes until crispy. Avoid microwaving to preserve crunchiness.
• Skillet Reheat: Warm a skillet over medium heat with a touch of oil. Cook pancakes for 1-2 minutes per side until heated through and crisp edges return.

FAQs

• What are scallion pancakes?

Scallion pancakes are a popular Chinese savory flatbread made with flour, water, and chopped green onions, pan-fried until crispy and golden brown.

• Can I make the dough by hand instead of using a food processor?

Yes, you can mix the dough in a bowl and knead it manually. The key is to ensure the dough is smooth and well-combined.

• Why do I need to roll the dough multiple times?

The multiple rolling techniques create layers in the pancake, which results in a flaky, crispy texture characteristic of authentic scallion pancakes.

• Is the dipping sauce very spicy?

The sauce can be adjusted to your heat preference by controlling the amount of chili oil you add. Start with a small amount and increase to taste.

Scallion Pancakes With A Spicy Dipping Sauce Recipe

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4.5 from 34 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Delectable Chinese scallion pancakes deliver crispy, flaky layers of savory goodness with a fiery dipping sauce. Culinary enthusiasts can savor these irresistible street-style treats that bring authentic flavors directly to home kitchens.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Combine flour and boiling water in a food processor, blending for 15-20 seconds until the dough forms. Add extra hot water if the mixture appears dry. Transfer the sticky dough to a floured surface.
2. 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.
3. 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.
4. 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.
5. Heat vegetable oil in a heavy-bottomed pan over medium-high heat until shimmering. Carefully place a pancake into the hot oil, cooking for approximately 2 minutes per side until golden brown. Transfer to a paper towel-lined plate and season with salt.
6. 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.
7. 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, Snacks
• 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