Description
Flaky Chinese Spring Onion (Scallion) Pancakes are savory, layered pancakes filled with chopped scallions and optional mushrooms, pan-fried until golden and served with a tangy dipping sauce.
Ingredients
Units
Scale
- Dough:
- 300g plain flour
- 150g lukewarm water
- 1/2 tsp salt
- Filling:
- About 100g spring onions, finely chopped
- 5 shiitake mushrooms, finely chopped (optional)
- 50g plain flour (more if needed)
- 1/2 cup (120ml) vegetable oil
- 1 tsp Chinese five spice
- 1 tsp salt
- Dipping Sauce:
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp chili oil (optional)
Instructions
- In a bowl, combine 300g flour and 1/2 tsp salt. Gradually add lukewarm water, mixing until a smooth dough forms. Knead for 5–8 minutes, then cover and let rest for 30 minutes.
- In a separate bowl, mix chopped spring onions, optional mushrooms, 50g flour, Chinese five spice, and 1 tsp salt to form the filling.
- Divide the dough into 4–6 equal pieces. Roll each piece into a thin circle.
- Brush each circle lightly with vegetable oil and evenly spread a portion of the filling over it. Roll up the dough and coil into a spiral, then flatten gently.
- Heat a non-stick skillet over medium heat with a small amount of vegetable oil. Fry each pancake for 2–3 minutes on each side until golden and crispy.
- Mix dipping sauce ingredients in a small bowl. Serve pancakes hot with the sauce.
Notes
- Ensure the dough rests to make it easier to roll and achieve a flaky texture.
- Add mushrooms for extra flavor, but pancakes are delicious with just scallions.
- Adjust chili oil in the dipping sauce to your preferred spice level.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg