Description
Chinese Scallion Pancakes are a crispy, savory flatbread featuring a flaky texture and aromatic scallions. Made from a simple dough of flour and hot water, enriched with a fragrant scallion oil, these pancakes are pan-fried to golden perfection. Perfect as an appetizer or snack, they showcase traditional Chinese flavors and a delightful chewiness with every bite.
Ingredients
Scale
Dough
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons sea salt (divided)
- 1 cup hot water
- 1 tablespoon canola oil (for dough)
Scallion Oil Mixture
- 4 scallions, thinly sliced
- 6 tablespoons canola oil (for heating)
- 2 tablespoons all-purpose flour
- 1 teaspoon sea salt
Cooking
- 1 tablespoon canola oil (for rubbing on cutting board)
Instructions
- Prepare the Dough: In a medium bowl, combine 2 1/4 cups of flour and 1/2 teaspoon of salt. Gradually add the hot water while stirring quickly with chopsticks to form lumps. Add 1 tablespoon of canola oil and mix. Knead the dough in the bowl with your hands for about 2 minutes until smooth. Cover with a damp towel and let rest for 15 minutes.
- Make the Scallion Oil Mixture: In a heatproof medium bowl, mix the sliced scallions with the remaining 1 teaspoon of salt. Heat 6 tablespoons of canola oil in a skillet over high heat until it just starts to smoke. Carefully pour the hot oil over the scallions. Add 2 tablespoons of flour and stir well to combine.
- Shape the Pancakes: Lightly oil a cutting board. Divide the dough into 8 equal portions and cover with a damp towel. Working with one piece at a time, roll the dough into a 5-by-12-inch rectangle about 1/8 inch thick. Spread one-eighth of the scallion mixture evenly over the rectangle. Roll the dough into a long rope starting from one long side. Coil each end of the rope inward toward the center, then stack one spiral on top of the other and gently press down to form a disk about 1 inch thick and 3 inches in diameter. Place the disk on a plate and cover it to rest for 15 minutes. Repeat with remaining dough pieces.
- Roll Out the Pancakes: Take each disk and place it on the cutting board topped with parchment paper. Roll it out to about 1/8 to 1/4 inch thick, approximately 7 inches in diameter. Cook each pancake right after rolling.
- Cook the Pancakes: Heat a large dry skillet or griddle over medium-high heat. Place a pancake in the pan and cook for 1 1/2 to 2 minutes per side until golden brown and crispy. While cooking, roll out the next pancake. Repeat until all pancakes are cooked. Serve immediately while hot and crispy.
Notes
- Using hot water helps to create a tender dough that is easy to work with.
- Pouring hot oil over the scallions releases their flavor and crisps them slightly, enhancing the pancake’s aroma.
- Resting the dough and shaped disks allows gluten to relax, resulting in flakier texture.
- The pancakes are best served immediately while still hot and crispy.
- You can adjust the oil amount slightly based on preference for richness and crispiness.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: Chinese scallion pancakes, scallion flatbread, savory pancakes, Chinese appetizer, pan-fried pancakes
