Description
Unlock the secret to deliciously crispy and chewy Chinese scallion pancakes at home with this easy-to-follow recipe. These savory, flaky delights are perfect as an appetizer or a side.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon salt (for dough)
- ¾ cup (180ml) hot water (approx. 180-200°F / 82-93°C)
- 1 bunch (about 6–8 stalks) scallions, finely chopped
- 3 tablespoons vegetable oil (for filling)
- ½ teaspoon salt (for filling)
- Vegetable oil (for pan-frying)
- Optional Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Pinch of sugar
- Dash of chili flakes (optional)
Instructions
- 1. Make the Hot Water Dough: In a large bowl, combine flour and 1 teaspoon salt. Gradually pour in hot water, stirring until a shaggy dough forms. Bring dough together with hands.
- 2. Knead and Rest the Dough: Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Form into a ball, lightly oil bowl, cover, and rest for 30 minutes to 2 hours.
- 3. Prepare the Scallion Oil Filling: Combine chopped scallions, 3 tablespoons vegetable oil, and ½ teaspoon salt in a small bowl. Mix well.
- 4. Form the Pancakes: Divide dough into 4 pieces. Roll each piece into a 12×8 inch thin rectangle. Brush with scallion oil. Tightly roll into a log, then coil the log into a spiral. Rest coils for 10-15 minutes.
- 5. Pan-Fry to Golden Perfection: Gently flatten each spiral and roll into a 6-7 inch circle. Heat 1 tablespoon oil in a skillet over medium heat. Cook pancakes 3-5 minutes per side until golden and crispy. Serve immediately with dipping sauce if desired.
- Prep Time: 25 mins
- Cook Time: 20 mins