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One of the most popular appetizers at our local Chinese restaurant is scallion pancakes. They’re that perfect balance of chewy, crispy, and flaky. The biggest problem you’ll have is making enough of them! Try them with the dipping sauce recipe included here, or with the Ginger Scallion Sauce.
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Scallion Pancakes
One of the most popular appetizers at our local Chinese restaurant is scallion pancakes. They’re that perfect balance of chewy, crispy, and flaky. The biggest problem you’ll have is making enough of them! Try them with the dipping sauce recipe included here, or with the Ginger Scallion Sauce.
- Prep Time: 20 minutes
- Additional Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Appetizers
Ingredients
Scale
- Pancakes:
- 2 cups all-purpose flour
- 1 cup boiling water
- 1/3 cup vegetable oil, divided
- 2 Tablespoons sesame oil
- 1 cup thinly sliced scallions (about 4 whole scallions)
- Kosher salt
- Dipping Sauce:
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 scallion, thinly sliced
- Crushed red pepper flakes (optional)
Instructions
- Combine the flour and water in a large bowl. Stir to form a mass of dough.
- Transfer the dough to a lightly floured surface and knead until the dough forms a smooth, slightly tacky ball.
- Put dough ball in a lightly oiled medium-size mixing bowl and cover with a tea towel or plastic wrap. Let the dough rest for at least 30 minutes at room temperature, or up to overnight in the fridge.
- Mix 2 tablespoons each of vegetable oil and sesame oil in a small bowl.
- To make the dipping sauce: Combine vinegar, soy sauce, scallion, and pepper flakes (if desired).
- When the dough is ready, separate it into 4 equal-size balls. Put 3 of the balls back into the bowl.
- With the first ball, roll it out into an 8-inch disk. Brush it with a thin layer of the oil mixture.
- Roll the disk up tightly, then roll it into a tight spiral (like a cinnamon roll) and tuck in the end.
- With the palm of your hand, flatten out the spiral, then roll the dough out to an 8-inch disk again. Brush it with a thin layer of the oil mixture and scatter some of the scallions across the disk.
- Roll the disk tightly, then roll it into a spiral again.
- Flatten spiral, roll out to an 8-inch disk; set aside.
- Repeat this process with the remaining dough balls.
- Put about a quarter of your oil into an 8-inch skillet on high heat.
- When the oil begins to shimmer, add your first pancake.
- Let it cook, undisturbed, for 2 to 3 minutes.
- Flip pancake and cook until underside is golden, about 2 to 3 minutes.
- Place on a paper-towel lined plate and season with salt while the pancake is still hot.
- Repeat process with remaining pancakes.
- Cut the pancakes into wedges and serve with dipping sauce.
Have you tried this recipe? It makes such a great appetizer—please tell us how it turned out for you.
