Description
These crispy, flaky Chinese scallion pancakes are a must-try! With a golden, crunchy exterior and a slightly chewy center, they make the perfect dim sum-style appetizer or snack. The homemade dough is layered with a savory scallion filling, pan-fried to perfection, and served with a tangy soy vinegar dipping sauce.
Ingredients
Units
Scale
Dough
- 2 cups (300 g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (120 ml) boiling water
- 1/4 cup cool water
Filling
- 1/3 cup (50 g) all-purpose flour
- 1/4 cup peanut oil (or olive oil, melted coconut oil, melted butter, or chicken fat)
- 3/4 tsp salt
- 8 green onions, split down the middle and chopped (about 1 cup)
Cooking
- Vegetable oil, for pan-frying
Dipping Sauce (Optional)
- 1 1/2 tbsp soy sauce
- 1 tbsp Chinkiang vinegar (or rice vinegar)
- 1/4 tsp sugar
Instructions
Make the Dough
- By hand: In a large bowl, mix flour and salt. Slowly drizzle in hot water, stirring with chopsticks or a fork. Then add cool water, stirring until dough forms. Knead for 5 minutes until smooth. Cover and rest for 20 minutes.
- With a mixer: Add flour and salt to a stand mixer with a dough hook. Gradually add hot water, then cool water. Mix for 3 minutes until dough forms. Cover and rest for 20 minutes.
Make the Filling
- In a small bowl, mix flour, oil, and salt into a smooth paste.
Prepare the Pancakes
- Knead the dough for 1 more minute until smooth. Divide into 6 equal pieces (about 76 g each). Shape into balls.
- Roll out one dough ball into a 6×10-inch (15×25 cm) rectangle. Spread 1 tbsp filling evenly, leaving 1-inch (2.5 cm) borders. Sprinkle 2 tbsp green onions in an “L” shape.
- Roll the dough from the longer side into a tight tube. Lightly flatten, seal one end, and roll it into a spiral shape (like a cinnamon roll). Tuck the loose end underneath.
- Repeat with remaining dough balls.
Roll Out the Pancakes
- Roll each spiral into a 7–8-inch (17–20 cm) circle, flipping to prevent sticking.
Cook the Pancakes
- Heat a cast iron or nonstick skillet over medium-high heat. Add enough oil to coat the bottom.
- Add one pancake and swirl it in the pan for a few seconds. Cover and cook for 1 minute. Flip, cover again, and cook another 1 minute.
- Remove the lid, press the pancake gently, and cook until both sides are crisp and golden, about 3 minutes. Flip as needed.
- Transfer to a cooling rack. Repeat with the remaining pancakes.
Serve
- Cut pancakes into 6 pieces and serve warm with the dipping sauce.
Notes
- To freeze: Stack raw pancakes with parchment paper between them and store in a ziplock bag for up to 3 months.
- To cook frozen pancakes: Thaw for 10 minutes, then cook as instructed.
- To store cooked pancakes: Refrigerate for up to 3 days in a ziplock bag. Reheat in a pan over medium heat, flipping until warm.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg