Name: Chinese Scallion Pancakes Recipe
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Cuisine: Chinese
Ingredients: 2 1/4 cups all-purpose flour; 1 1/2 teaspoons sea salt (divided); 1 cup hot water; 1 tablespoon canola oil (for dough); 4 scallions, thinly sliced; 6 tablespoons canola oil (for heating); 2 tablespoons all-purpose flour; 1 teaspoon sea salt; 1 tablespoon canola oil (for rubbing on cutting board)

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Introduction

Chinese scallion pancakes are a crispy, savory treat that’s perfect as a snack or appetizer. These flaky, flavorful pancakes are made with simple ingredients and cooked to golden perfection, making them a favorite in many households.

A white plate with a stack of four round, golden-brown scallion pancakes showing crispy, flaky textures and small green scallion pieces throughout. The top pancake is partially folded to reveal its soft, layered inside. Three fresh green scallions lie on the right side of the plate. The background is a white marbled texture with soft white cloth draped around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour (for the dough)
2 tablespoons all-purpose flour (for the scallion oil)
1 1/2 teaspoons sea salt (divided)
1 cup hot water
8 tablespoons canola oil (divided)
4 scallions (thinly sliced)

Instructions

Step 1: In a medium bowl, mix 2 1/4 cups of flour with 1/2 teaspoon of salt. Gradually add the hot water while stirring quickly with chopsticks to form lumps. Add 1 tablespoon of oil, then knead the dough with your hands for 2 minutes. Cover with a damp towel and let it rest for 15 minutes.
Step 2: In a heatproof medium bowl, combine sliced scallions and the remaining 1 teaspoon of salt. Heat 6 tablespoons of oil in a skillet over high heat until it just begins to smoke, then immediately pour the hot oil over the scallions. Add 2 tablespoons of flour and stir to combine.
Step 3: Lightly oil a cutting board. Divide the dough into 8 equal pieces and cover with a damp towel. Roll one piece into a thin 5-by-12-inch rectangle. Spread one-eighth of the scallion mixture over the dough. Roll the dough into a long rope starting from a long side. Coil both ends inward toward the center, stacking one spiral on top of the other to form a disk about 1 inch thick and 3 inches in diameter. Transfer to a plate and rest for 15 minutes. Repeat with remaining dough and filling.
Step 4: Place a disk on the cutting board, cover with parchment paper, and roll it out to about 1/8 to 1/4 inch thick (approximately 7-inch diameter). Cook the first pancake before rolling out the next.
Step 5: Heat a large dry skillet or griddle over medium-high heat. Cook each pancake for 1 1/2 to 2 minutes per side until golden and crispy. Serve hot.

Tips & Variations

Use a well-seasoned cast iron skillet for the crispiest pancakes.
Swap canola oil for sesame oil in the scallion mixture for a nuttier flavor.
For a spicier kick, add a pinch of chili flakes to the scallion oil mixture.
Resting the dough helps develop gluten, making the pancakes chewier and easier to roll.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying over medium heat until crispy again, or warm briefly in a toaster oven to maintain their texture.

How to Serve

The image shows a stack of four round flatbreads on a white plate, each flatbread thin with golden-brown spots and light green herbs mixed inside the dough. The top flatbread is slightly folded at the edge, revealing its soft texture inside. The flatbreads have a slightly uneven surface with visible layers and crispy edges. On the right side of the plate, there are a few green spring onion stalks resting on the white marbled texture. The overall setting is bright and soft, with cream-colored cloth parts visible around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate. Bring it to room temperature before rolling out.

What can I serve with scallion pancakes?

They pair well with soy sauce or a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil. They also complement stir-fries and soups nicely.