Scallion Pancakes

Course: Appetizer

Cuisine: Chinese / Asian

Prep Time: 20

Cook Time: 15

Resting time: 30

Total Time: 1 5

Servings:

Calories: 138kcal

Author: Kris Longwell

Scallion Pancakes are addictively delicious. This recipe is foolproof and is honestly restaurant-quality. With just a handful of ingredients, you won't believe how good these are. Be sure to make the dipping sauce; these pancakes are perfect when plunged into it!

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Equipment

1 Large skillet

Ingredients

2 cups all-purpose flour plus extra for dusting
1 teaspoon salt
½ cup hot water
¼ cup cool water
4 tablespoon vegetable oil plus more, as needed
1 cup scallions several bunches, thinly sliced, green parts only

For the Dipping Sauce

4 tablespoon soy sauce
3 tablespoon rice vinegar
2 cloves garlic minced
1 tablespoon honey
1 teaspoon sesame oil
1 pinch sesame seeds

Instructions

Make the dipping sauce by mixing all ingredients in a small bowl. Set aside.
4 tablespoon soy sauce, 3 tablespoon rice vinegar, 2 cloves garlic, 1 tablespoon honey, 1 teaspoon sesame oil, 1 pinch sesame seeds
In a large bowl, whisk together the flour and the salt. Slowly stir in the hot water and mix with your hands to form a shaggy (loose) dough. Again, using your hands, work the cool water into the dough.
2 cups all-purpose flour, 1 teaspoon salt, ½ cup hot water, ¼ cup cool water
Transfer the dough to a floured surface and knead it for 10 minutes, until the dough is smooth and not sticky. Form the dough into a smooth ball. You may need to add more flour to the surface as you knead if the dough is sticky.
Place the dough back in the bowl and place a damp kitchen towel over it. Let the dough rest for 30 minutes.
Turn the dough onto a floured surface and divide the dough into four equal parts.
Cover three of the dough pieces and roll the remaining piece into a circle about 7 to 8 inches in diameter. Lightly brush vegetable oil over the top surface of the dough circle. Sprinkle a quarter of the chopped scallions over the oiled dough. Gently fold the sides of the dough over the top of the scallions and form into a ball
4 tablespoon vegetable oil, 1 cup scallions
Use your hands to slightly flatten the dough into a circle. Gently roll the dough into a 7 to 8-inch diameter. Some of the scallions may squeeze out the edges of the dough. You can remove them or leave them alone.
Place on a plate lined with parchment (or wax) paper. Continue this process with the remaining dough, separating each pancake with parchment or wax paper. Keep uncooked pancakes covered with a damp cloth.
Add about 1 to 2 tablespoon vegetable oil to a skillet over medium-high heat. Gently place one of the uncooked pancakes into the skillet and cook until lightly browned on the bottom, about 4 minutes. Flip, and cook for another 2 to 3 minutes, or until both sides are browned. Continue with the remaining pancakes, adding more oil if needed.
If desired, cut the pancakes into quarters. Serve warm or at room temperature with the dipping sauce.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

You can use hot tap water or microwave on HIGH for about 1 minute. The water doesn't need to be boiling, but should be hot (not just lukewarm). The cool water can just be cool tap water. You can chill it with ice, if necessary.

The dough rolled out (with the scallions), separated by parchment paper, and frozen for up to 1 month. Let thaw completely before lightly frying them.

These pancakes are really great with the dipping sauce. If you don't have the ingredients for the dipping sauce, regular soy sauce (or low-sodium soy sauce) is good, too.

Leftovers will keep covered for up to 3 days (though they will dry out a little). They can be reheated in the microwave for 30 seconds on HIGH.

Nutrition