Flaky Scallion Pancakes
With this recipe, you can get flaky and crispy scallion pancakes every time. They are filled with lots of green onions and freeze well for cooking later.
Servings: 8 pancakes
Calories: 312kcal
Ingredients
- 2 bunches green onions , chopped finely (about 16 green onions) see tips above
Dough
- 480 grams all purpose flour (4 cups)
- 2 tsp salt
- 300 mL boiling water (about 1 1/4 cups)
Oil Roux
- 30 g flour (1/4 cup)
- 50 g oil (1/4 cup)
- 1/4 tsp five spice
Dipping Sauce
- 1 part soy sauce
- 1 part Chinkiang vinegar (or rice vinegar)
- 1 drizzle of sesame oil
- sesame seeds (optional)
- chili flakes (optional)
Instructions
- Mix flour and salt in a heat proof bowl. Add the hot water and stir until almost all of the water has been incorporated.
- Knead dough into a smooth ball. The dough should be pliable and slightly tacky. Note 1
- Cover the bowl and let the dough rest for a minimum of 30 minutes. Note 2
- Add five spice, flour, and oil to a bowl and mix. Set the paste aside.
- Divide the dough into 8 pieces.
- On a oiled surface, roll out one piece of dough into a thin circle, about 10" in diameter. Brush about one tablespoon of the oil mixture on top of the dough, leaving some room at the edges. Sprinkle a generous handful of green onions over the surface.
- Starting on one end, roll the dough into a log. Then roll into a spiral. Repeat with the other 7 pieces of dough.
- Flatten one spiraled dough with your hand. Then, use a rolling pin to roll it out into a circle about 6 to 7 inches in diameter. Repeat with the remaining dough pieces.
- Pan fry the pancakes on medium heat for 2 to 3 minutes per side, until golden brown and crispy.
- Combine all dipping sauce ingredients together. Serve pancakes with sauce.
- To Freeze: Stack uncooked pancakes on a flat tray with parchment or wax paper in between to prevent sticking. Place the whole tray in the freezer for a few hours to harden before transferring the pancakes to a freezer bag. Frozen scallion pancakes are pan-fried the same way as fresh scallion pancakes, but they will take a few minutes longer to cook.
Notes
- If the dough is too sticky, add some flour. If the dough is too hard, add some boiling water. The dough should be easy to shape. If the dough is not becoming smooth, let the dough rest for 10-15 minutes before kneading it again.
- The dough will develop a better texture the longer you let it rest. 30 minutes is the minimum amount of time the dough needs to relax so that it is easy to roll out thinly.