Scallion pancakes are the perfect blend of crispy, flakey, and chewy and packed with a delicious flavor. What makes this scallion pancake recipe great is all in the technique that results in the perfect texture.
Scallion Pancakes
- 2 1/2 cups all-purpose flour ((plus extra for surface flour))
- 2 1/2 tsp toasted sesame oil
- 1 cup boiling water
- 1/3 cup chicken fat (warmed (can substitute vegetable oil))
- 8 tbsp vegetable oil (divided (plus extra for brushing))
- 2 cups diced scallions (thinly sliced (roughly 2 bunches))
- 1 tsp salt
Dipping Sauce
- 3 1/2 tbsp rice vinegar
- 2 1/2 tbsp soy sauce
- 1 tsp chili oil
- 1/3 tsp crushed red pepper flakes
- 1/2 tsp sugar
In a large mixing bowl add flour and salt and whisk together. Add in sesame oil and boiling water and mix with a wooden mixing spoon until it forms a loose dough.
Lightly flour a working surface and place dough onto your surface. Begin kneading dough for about 5 minutes until the dough becomes smooth. While kneading, add flour as necessary to prevent your dough from sticking. Once dough is smooth, place it in a bowl, cover with plastic wrap and let it rest at room temperature for about an hour.
Once your dough has rested for one hour, divide dough into 8 even pieces. On a lightly floured work surface, take one dough ball at a time and roll out as thin as possible. Once rolled out, each scallion pancake should be about 10” in diameter. Next evenly brush about 1 tbsp of chicken fat (or vegetable oil) over the top of the dough and spread a layer of diced scallions on top (about 1/4 cup) and season well with salt. Next roll the dough away from you into the shape of a cylinder. Once you have a tube-like cylinder, starting at one end, roll the dough into a coil like a. Cinnamon roll. Repeat the process with the remaining pieces of dough. Once you have 8 coils, cover with plastic wrap and let rest at room temperature for about 30 minutes.
Starting with one dough coil at a time while keeping other coils covered, lightly flour a working surface and roll out dough coil into a 6” round pancake. Repeat with each remaining dough coil stacking them as you complete each one and separating by wax paper, or lightly greased foil to prevent them from sticking.
Time for cooking. In a skillet on medium-low heat, add 1 tbsp of vegetable oil and heat until hot. Cook one scallion pancake at a time, flipping over frequently to prevent the scallions from burning. Cook until golden brown and crispy on both sides. It should take about 7-10 minutes to cook through. Remove scallion pancakes from skillet and place on wire rack or paper towel lined plate and let rest for a few minutes. Cut into triangles and serve with dipping sauce immediately!
Dipping Sauce
To make your scallion pancake dipping sauce, whisk together rice vinegar, soy sauce, chili oil, red pepper flakes and sugar in a mixing bowl until sugar is completely dissolved. Serve over scallion pancakes, or in a small dish for dipping.
Calories: 248kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 613mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg