Scallion Pancakes
Crispy and flaky Chinese flatbread made with scallions.
Nutrition per serving
Ingredients
Flour(1)
- All-purpose flour- 250 gplus more for dusting
Liquid(1)
- Water- 150 mlwarm (about 110°F / 43°C)
Vegetable(1)
- Scallions- 4 stalksfinely chopped, green and white parts
Oil(2)
- Vegetable oil- 4 tbspfor pan-frying
- Sesame oil- 1 tbsptoasted, for the filling
Condiment(1)
- Salt- 0.5 tspfine sea salt, for the filling
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Unlock AI featuresInstructions
Make and Rest the Dough
In a large bowl, combine the All-purpose flour and warm Water. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover the bowl with a damp cloth and let the dough rest for at least 30 minutes.
Resting the dough allows the gluten to relax, resulting in a more tender pancake.
Prepare the Scallion Filling
While the dough rests, prepare the filling. In a small bowl, mix the chopped Scallions, Sesame oil, and Salt to create a paste.
Ensure the scallions are chopped very finely to prevent them from tearing the dough when you roll it out.
Shape the Pancakes
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll one portion into a very thin rectangle, about 8x12 inches (20x30 cm). Spread a quarter of the scallion mixture evenly over the dough. Tightly roll the dough up into a long log, then coil the log into a spiral shape. Gently flatten the spiral with your palm or a rolling pin to form a pancake about 1/4-inch thick.
Rolling the dough tightly helps create flaky layers.
Cook the Pancakes
Heat about 1 tablespoon of Vegetable oil in a skillet over medium heat. Carefully place a pancake in the skillet and cook for 2-3 minutes per side, until golden brown, crispy, and cooked through. Repeat with the remaining pancakes, adding more oil as needed.
Press down on the pancakes while cooking to ensure even browning.
Serve
Serve the scallion pancakes hot. Cut into wedges and enjoy!
Serve with soy sauce or your favorite dipping sauce.
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