Description
Crispy on the outside and flaky on the inside, these traditional Chinese scallion pancakes are a savory delight. Made with simple ingredients, they offer layers of flavor and texture, perfect as an appetizer, snack, or side dish.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup hot water
- 1/4 cup sesame oil, plus extra for brushing
- 1/2 cup finely chopped scallions (green onions)
- Vegetable oil for frying
Instructions
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Prepare the Dough:
- In a large bowl, combine the flour and salt.
- Gradually add the hot water, stirring with a spoon or chopsticks, until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
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Shape the Pancakes:
- Divide the rested dough into 4 equal portions.
- On a lightly floured surface, roll out one portion into a thin circle, approximately 8 inches in diameter.
- Brush a thin layer of sesame oil over the surface.
- Sprinkle a quarter of the chopped scallions evenly over the oiled dough.
- Roll the dough into a tight log, then coil it into a spiral shape.
- Flatten the spiral gently with your palm, then roll it out into a 6-inch pancake.
- Repeat with the remaining dough portions.
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Cook the Pancakes:
- Heat 1-2 tablespoons of vegetable oil in a skillet over medium heat.
- Place one pancake in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
- Remove and drain on paper towels.
- Repeat with the remaining pancakes, adding more oil as needed.
Notes
- Resting the Dough: Allows the gluten to relax, making it easier to roll out and resulting in a tender texture.
- Hot Water Dough: Using hot water helps create a dough that’s pliable and yields a chewy pancake.
- Layering Technique: Rolling and coiling the dough creates the signature flaky layers.
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 1g
- Sodium: 399mg
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g