Scallion Pancakes

About This Recipe:

I absolutely love scallions (and carbs,) so scallion pancakes are one of my favorite Chinese appetizers. They come in different varieties- some are more doughy and soft, and others are super thin and crispy. I make mine in the middle- the pancakes have a crispy exterior, but are still soft and pillowy in the center. If you like yours crispier, definitely just roll out the dough extra thin!

The process of making these pancakes is not difficult, but it does take some time and effort to prep the dough and roll it out. The combination of hot and cold water is supposed to create a soft and chewy dough, and it is how my parents make it, so I just go along with it. Make sure to avoid using the hard, white parts of the scallions because they can easily tear the dough when you are forming the pancakes. The technique of rolling out the pancakes ensures lots of flaky layers inside, so definitely don’t skip it. Other than that, these delicious scallion pancakes are pretty straightforward and fun to make!


Ingredients (4 pancakes)

-2 cups all purpose flour (plus 1/4 cup extra for rolling out)
-1/2 cup boiling water, 1/2 cup cold water
-1 cup scallions, finely chopped (green parts only)
-Vegetable oil

Dipping Sauce
-2 tbls low sodium soy sauce
-2 tbls rice wine vinegar
-1 tbl scallions, finely chopped
-1 tsp sesame oil

Instructions (1 hour 30 minutes)

1. In a large bowl, mix the flour and 2 tsps of salt. Make a hole in the middle and pour in the boiling water. Lightly stir and then wait 15 minutes for the mixture to cool. Then add in the cold water and 2 tbls of vegetable oil and form a ball.
2. Cover the dough with a damp paper towel, and let it rest for 10 minutes. Then knead the dough for 5-10 minutes on a lightly floured surface. Re-cover the dough in the bowl and let it rest for 30 minutes.
3. In a small bowl, combine the scallions with 2 tbls of vegetable oil and 1 tsp of salt.
4. Once the dough has rested, cut it into four equal sections. Take the first section and roll it out into a thin, large circle. Keep the rest of the dough covered with the damp paper towel so that it does not dry out. Spoon a quarter of the scallion mixture evenly on top of the dough, leaving the outer edges empty.
5. Roll the dough into a long log and then twist the log into a snail loop shape.

6. Flatten the snail with the palm of your hand and continue pressing down and rotating until it is a flat circle and to your desired thickness. If you want to use a rolling pin, be gentle so that the scallions don’t tear through the dough.
7. In a pan over medium heat, pour in 1-2 tbls of vegetable oil and cook the pancake for about 3-4 minutes on the first side, and 2-3 minutes on the second side (depending on how thick they are.)
8. Mix together all of the sauce ingredients, cut up the cooked pancakes, and enjoy!

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