Scallion Pancakes
Scallion Pancakes are a classic Chinese street food made from a simple flour-and-water dough that's rolled thin, layered with sesame oil and fresh scallions, coiled to create flaky layers, then pan-fried until golden and crispy.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup water boiling
- 2 tbsp cold water
- 3 tbsp sesame oil
- 3 tbsp butter melted
- 6 scallions thinly sliced
- 2 tsp salt
- 4 tbsp neutral oil for frying
Instructions
- Place 2 cups all-purpose flour in a large bowl. Slowly pour in the boiling 3/4 cup water while stirring with a fork. Add 2 tbsp cold water and mix until a shaggy dough forms. Knead for 5–7 minutes until smooth. Cover with a damp towel and rest.2 cups all-purpose flour, 3/4 cup water, 2 tbsp cold water
- Let the dough rest covered for 30 minutes. This relaxes the gluten and makes rolling much easier.
- Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin rectangle or oval, about 10–12 inches long.
- Brush each rolled-out piece generously with 3 tbsp sesame oil and melted 3 tbsp butter. Sprinkle evenly with 2 tsp salt and the sliced 6 scallions, thinly sliced.3 tbsp sesame oil, 6 scallions, 2 tsp salt, 3 tbsp butter
- Tightly roll each piece into a long log, then coil the log into a snail shape, tucking the end underneath. Flatten each coil gently with your palm.
- Roll each coil out again into a flat pancake about ¼ inch thick. The layered coiling is what creates the flaky texture.
- Heat 1 tbsp of 4 tbsp neutral oil in a skillet over medium heat. Cook each pancake for 3–4 minutes per side until golden brown and crispy. Press lightly with a spatula as they cook.4 tbsp neutral oil
- Transfer to a cutting board, cut into wedges, and serve immediately while hot and crispy. Optionally serve with a dipping sauce of soy sauce, rice vinegar, and a dash of chili oil.