Crispy & Flavorful Chinese Scallion Pancakes Recipe

Crispy and flaky Chinese scallion pancakes have been my weekend obsession lately.

My kitchen adventures took an unexpected turn when I discovered this delightful street food marvel.

Layers of dough that unfurl like delicate green-flecked scrolls never fail to impress.

Packed with aromatic green onions, these pancakes offer a satisfying crunch that bridges comfort and excitement.

Memories of bustling Beijing markets flood back with each golden-edged bite.

Mastering this technique might seem challenging, but trust me, you’ll become a pro in no time.

Roll up your sleeves and let’s create something deliciously magical together.

Chinese Scallion Pancakes That Never Disappoint

• Beginner-Friendly Technique: Perfect for novice cooks with straightforward steps that guarantee success even for those with minimal cooking experience.
• Minimal Ingredient Magic: Requires just a few pantry staples like flour, scallions, and sesame oil, making it an incredibly budget-friendly and accessible recipe.
• Cultural Comfort Food: Offers a delicious glimpse into authentic Chinese cuisine, transforming your kitchen into a tasty cultural adventure without complex preparation.
• Quick Weeknight Wonder: Takes under an hour from start to finish, providing a speedy and satisfying meal that impresses family and friends with minimal effort.

Chinese Scallion Pancakes Ingredient List

• All-Purpose Flour: Provides the fundamental structure for the pancake dough, best when fresh and sifted for smooth texture.
• Salt: Enhances overall flavor profile and helps develop gluten in the dough.

• Hot Water: Helps create a soft, pliable dough with smooth consistency, crucial for achieving proper pancake texture.

• Scallions: Green onions that add fresh, sharp flavor and distinctive green color throughout the pancake, best when finely chopped.
• Sesame Oil: Provides rich, nutty flavor and helps create layers in the pancake, highest quality when toasted or pure sesame oil is used.

Chinese Scallion Pancakes Pan-Frying Directions

Step 1: Whip Up the Dough Base

Grab a spacious mixing bowl and combine flour and salt.

Pour in hot water gradually, stirring with a spoon or chopsticks until a rough dough emerges.

Transfer the mixture to a floured surface and knead energetically for about 5 minutes until the dough becomes smooth and stretchy.

Wrap the dough with a damp cloth and let it relax for half an hour, allowing the gluten to develop and create a tender texture.

Step 2: Create Pancake Magic

Slice the rested dough into 4 equal sections.

On a lightly dusted surface, roll out each portion into a delicate, paper-thin circle about 8 inches wide.

Generously brush sesame oil across the entire surface.

• Chopped green onions
• Sesame oil

Roll the dough into a tight cylinder, then curl it into a beautiful spiral shape.

Gently press the spiral with your palm, then roll it out into a 6-inch pancake.

Repeat this process for the remaining dough portions, creating multiple delicious scallion pancakes.

Step 3: Crisp and Golden Cooking

Heat a skillet over medium heat and add a splash of oil.

Carefully place the pancake in the pan, cooking until the bottom turns golden brown and crispy.

Flip and cook the other side until it reaches the same beautiful color.

Remove from the pan and let it rest on a paper towel to absorb excess oil.

Slice into wedges and serve immediately with a dipping sauce.

Step 4: Craft a Tangy Dipping Sauce

• Soy sauce
• Rice vinegar
• Sesame oil
• Minced garlic
• Chili oil (optional)

Stir until well combined, creating a zesty accompaniment for your freshly made scallion pancakes.

Pancake Tips for Crispy Chinese Scallion Flavor

• Work the dough thoroughly to develop gluten, ensuring a stretchy and tender pancake texture that doesn't tear easily.
• Use toasted sesame oil for an authentic, rich flavor that elevates the entire pancake's taste profile and adds depth to each bite.
• Roll the pancakes gently and evenly to create thin, uniform discs that cook quickly and develop crispy, golden edges.
• Spread chopped scallions evenly across the dough to guarantee a balanced green onion flavor in every slice of the pancake.
• Allow the dough to rest at room temperature, which helps the gluten to relax and makes rolling out the pancakes much easier and smoother.

Scallion Pancakes Storage Advice

• Store leftover scallion pancakes in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual pancakes tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month to maintain best quality and texture.
• Preheat oven to 375°F. Place pancakes on a baking sheet and warm for 5-7 minutes until crispy and heated through. This method restores their original crunchiness.
• Heat a non-stick skillet over medium heat. Cook pancakes for 1-2 minutes on each side until they become crisp and warm, bringing back their delightful texture.

Chinese Scallion Pancakes Companions

• Pair with Crisp Green Tea: Brew a light, refreshing green tea to complement the savory, crispy scallion pancakes, cutting through their richness and cleansing the palate.
• Serve with Tangy Dipping Sauce: Whisk together soy sauce, rice vinegar, minced garlic, and a touch of chili oil to create a zesty sauce that enhances the pancakes' deep, complex flavors.
• Match with Cool Cucumber Salad: Prepare a quick side of thinly sliced cucumbers dressed in rice vinegar, sesame oil, and a sprinkle of toasted sesame seeds to provide a fresh, crunchy contrast to the crispy pancakes.
• Enjoy with Chilled Asian Beer: Select a light lager like Tsingtao or Sapporo to balance the pancakes' oily texture and provide a crisp, refreshing accompaniment to the meal.

Chinese Scallion Pancakes With Easy Flavor Tweaks

• Gluten-Free Scallion Pancakes: Replace wheat flour with a gluten-free blend using rice flour, cornstarch, and xanthan gum for a celiac-friendly version.
• Herb Fusion Pancakes: Swap scallions with a mix of fresh herbs like chives, parsley, and dill for a vibrant green flavor profile.
• Vegan Friendly Option: Use plant-based oil instead of sesame oil and substitute hot water with warm vegetable broth for added depth.
• Whole Wheat Nutrient Boost: Substitute half the white flour with whole wheat flour to increase fiber and create a nuttier taste experience.

FAQs

• What makes the dough soft and elastic?

Kneading the dough for about 5 minutes develops gluten, which creates a smooth, stretchy texture that helps the pancakes become tender and pliable.

• Why do I need to let the dough rest?

Resting allows the gluten to relax, making the dough easier to roll out and preventing it from becoming tough, which results in a more delicate pancake.

• How do I know the pancake is rolled correctly?

The log should be tightly rolled and the spiral should be compact, ensuring even distribution of scallions and creating layers that will give the pancake its signature flaky texture.

• Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rest in the refrigerator for up to 24 hours, which can actually enhance the flavor and make the dough more manageable.

Chinese Scallion Pancakes Recipe

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4.5 from 34 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Crispy chinese scallion pancakes deliver a savory symphony of layered dough and green onion magic. Flaky, golden-brown discs promise a delightful culinary journey you won’t soon forget.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (470 ml) all-purpose flour
• 1/2 cup (120 ml) finely chopped scallions (green onions)
• 3/4 cup (180 ml) hot water

Seasoning and Oil:

• 1/2 teaspoon salt
• 1/4 cup (60 ml) sesame oil, plus extra for brushing

Cooking Oil:

• Vegetable oil for frying

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Instructions

1. Craft a foundational mixture by blending flour with salt in a spacious mixing vessel, creating a base for your culinary creation.
2. Introduce hot water gradually, stirring with chopsticks or a utensil until a rough, cohesive dough emerges.
3. Transfer the mixture to a floured workspace and manipulate the dough through rhythmic kneading for approximately five minutes, developing a silky, supple texture.
4. Shield the dough with a moisture-laden cloth, allowing it to relax and develop for half an hour.
5. Partition the rested dough into four uniform segments, preparing for individual pancake crafting.
6. Select one dough portion and transform it into a delicate, translucent circle measuring roughly eight inches across using gentle rolling motions.
7. Delicately anoint the surface with a gossamer layer of sesame oil, ensuring complete coverage.
8. Distribute a quarter portion of finely chopped scallions across the oiled surface, creating an aromatic green landscape.
9. Meticulously roll the dough into a compact cylindrical form, then elegantly spiral the log into a circular shape.
10. Softly compress the spiral with your palm, then methodically roll it into a six-inch pancake.
11. Replicate this intricate process for the remaining dough segments, maintaining consistent technique.

Notes

• Ensure water is hot but not boiling to prevent killing the gluten formation, which gives the pancakes their signature chewy texture.
• Use a blend of all-purpose and bread flour for extra elasticity and a more complex, nuanced pancake structure.
• Rest the dough completely to allow gluten to relax, making rolling and shaping significantly easier and preventing tough pancakes.
• When rolling out, use gentle, even pressure to maintain uniform thickness and prevent tearing of the delicate dough.

• Prep Time: 20 minutes (plus 30 minutes resting time)
• Cook Time: 20 minutes
• Category: Snacks, Appetizer
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 0g
• Sodium: 190mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 0mg