Scallion Pancakes
Flaky, crispy, and chewy Chinese flatbreads layered with fragrant scallions and sea salt. These irresistible pan-fried pancakes are one of the most beloved street foods in China.
Ingredients
- 2 cups all-purpose flour
- ¾ cup boiling water
- ¼ tsp salt
- 2 tbsp sesame oil
- 1 cup scallions, finely chopped
- ½ tsp flaky sea salt
- 3 tbsp vegetable oil for pan-frying
Method
- Place flour and salt in a large bowl. Pour in boiling water while stirring with chopsticks or a fork until a shaggy dough forms. When cool enough to handle, knead on a floured surface for 5 minutes until smooth and elastic. Cover with a damp towel and rest for 30 minutes.
- Divide the dough into 4 equal pieces. Roll one piece into a thin circle about 10 inches in diameter. Brush with sesame oil, sprinkle with sea salt and a quarter of the scallions.
- Roll the dough up tightly into a log like a jelly roll, then coil the log into a spiral disk. Flatten gently with your palm, then roll out again into a 7-inch circle. Repeat with remaining dough.
- Heat about 2 teaspoons vegetable oil in a skillet over medium heat. Place one pancake in the pan and cook for 3 minutes until the bottom is golden and crispy.
- Flip and cook for another 2-3 minutes on the other side. Press down gently with a spatula for even contact. Repeat with remaining pancakes, adding oil as needed.
- Cut each pancake into wedges and serve hot. Optionally serve with a dipping sauce of soy sauce mixed with rice vinegar and a drop of chili oil.
Chef's note: Using boiling water (hot water dough) makes the pancakes tender and pliable. The coiling technique creates the signature flaky layers. These can be shaped ahead of time and refrigerated between parchment for up to a day.
Nutrition per serving
280kcal
6gprotein
38gcarbs
12gfat
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