Name: Scallion Pancakes 蔥油餅
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: 4 Cups All-purpose flour (extra for dusting ); 1 Tablespoon Salt; 2 Cups Scallions (finely chopped); 1 1/2 Cup Hot water; 2 Tablespoon Sesame oil

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Scallion Pancakes 蔥油餅

Angela

Prep Time: 1

Cook Time: 15

Total Time: 1 15

Cuisine Chinese

Servings 4

Ingredients

4 Cups All-purpose flour extra for dusting
1 Tablespoon Salt
2 Cups Scallions finely chopped
1 1/2 Cup Hot water
2 Tablespoon Sesame oil

Instructions

Scallion pancake dough

Gather a large mixing bowl, measuring ingredients, and ready for set up.
In the bowl, add in the dry ingredients (flour, salt, and 1 cup of scallions), mix well.
Slowly add in hot water when stirring, mix well, until all ingredients combine together and become small chunks of dough, roughly the size of large crumbles. Let it cool down for a bit and be ready for the kneading process.
Transfer the chunks of crumbled dough to a work surface. Lightly dust some flour on the surface to prevent the dough from sticking. Knead the dough into a ball for about 5-10 minutes, if the dough is too sticky, you can rub some flour on your hand when working with it.
When the dough is soft and not sticky, place the dough in a mixing bowl and cover it with plastic wrap. Cover the bowl with a towel on top and let the dough rest for at least 30 minutes.
Check to see if the dough was able to rise and rest enough, if it is then transfer the dough to a clean work surface. Lightly dust some flour, and place the dough in the center.
Use a rolling pin and start to roll out the dough until it creates a flat circle. Make sure not to roll the dough too thin or else it can break.
Lightly brush sesame oil on the dough but not edges so they can stick together. Add remaining 1 cup of scallions.
Start to roll the dough into a cylinder.
Cut the roll into even pieces. The side of the dough would look like a snail shape or rose or spiral.
Take one piece, place the rest on a sheet pan, cover with plastic wrap as you will work with one at a time. Sprinkle flour to prevent sticking.
Layout the dough on the swirl side face up.
With your roller flatten the dough into your desired shape and size.
Repeat steps #12 & 13 to roll out all the pieces of dough.

Cooking

Get a pan and heat it up over low-medium heat with it lightly oiled.
Take the scallion pancakes, dust out the excess flour if there is any, and place it into the pan. Cook for a few minutes or until it is brown on one side.
Flip the pancake and continue cooking for a few minutes.
Repeat steps 2 & 3 for the remaining pancakes or you can put them in a container with light flour on each piece, store them in the freezer for later use.
Lightly pats the pancake with a paper towel to absorb the grease.
Serve hot or warm with your favorite sauce or as it is. Feel free to add any additional seasoning or flavors to serve.

Notes

You can also use hot and cold water to make scallion pancakes. I have heard there are different water ratios or prefer only hot or cold water. It probably depends on the desired texture you are looking for in the scallion pancake outcome. You might need to adjust the measurement if needed and do it once at a time when adding water. For example, hot water first, then followed by cold water.
You can also substitute sesame oil, garlic oil, scallion oil, or any oil flavor of your choosing.
You can add more scallions before you roll the dough into a cylinder if you would like.
For cooking after taking it out from the freezer, you can preheat a pan and cook it for a few minutes or you can pan-sear lightly and finish by toasting in the oven.

5/5 - (2 votes)

Scallion Pancake Recipe