Scallion Pancake Recipe
Make Scallion Pancake Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling & assembly
Method
Dough
- 1
Mix dry ingredients
Combine 2 cups all-purpose flour and 1 tsp salt in a large mixing bowl; whisk briefly to distribute the salt evenly.
- 2
Add hot water
Carefully pour 3/4 cup boiling water into the flour while stirring with a wooden spoon or chopsticks. The flour will clump; continue stirring until most flour is moistened and coarse crumbs form.
- 3
Finish dough with cold water
Add 2 tbsp cold water and 1 tsp sesame oil. Use your hands to bring the mixture together into a shaggy dough. If dough is too dry, add up to 1 tbsp more cold water; if too sticky, dust with up to 1 tbsp flour.
- 4
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. The dough should be soft but not sticky.
- 5
Rest
Cover the dough with a bowl or plastic wrap and let rest at room temperature for 30 minutes. Resting relaxes the gluten and makes the dough easier to roll and shape.
Filling & assembly
- 6
Prepare scallions
While the dough rests, trim the root ends and any wilted tops from 6 scallions. Slice thinly on a slight diagonal to produce long thin pieces. Pat dry with a towel if wet.
- 7
Divide dough
After resting, divide the dough into 4 equal pieces (about 3.5–4 oz / 100–115 g each). Keep the unused pieces covered to prevent drying.
- 8
Roll and oil
On a lightly floured surface, roll one dough piece into a thin rectangle about 8 x 6 inches (20 x 15 cm). Brush the surface lightly with about 3/4 tbsp neutral oil (total will use 3 tbsp across four pancakes).
- 9
Sprinkle scallions and salt
Evenly sprinkle about one quarter of the sliced scallions and about 1/4 tsp salt over the oiled surface of the rolled dough. Drizzle a tiny bit (about 1/4 tsp) of sesame oil over the scallions for aroma.
- 10
Roll into log
Starting from a long edge, roll the dough tightly into a log, sealing the edge by pinching lightly.
- 11
Form spiral and flatten
Coil the log into a tight round spiral (like a cinnamon roll) with the end tucked under. Gently flatten the spiral with your palm, then use a rolling pin to roll it into a 6–7 inch (15–18 cm) pancake about 1/8–1/4 inch thick. Repeat for remaining dough pieces.
- 12
Final rest
Let the formed pancakes rest, covered, for 10 minutes to relax and even out thickness.
Cook
- 13
- 14
Fry first side
Place one pancake in the skillet. Fry for 2–3 minutes until the bottom is golden brown and crisp. Press gently with a spatula occasionally to ensure even contact.
- 15
Flip and cook second side
Flip the pancake and cook the other side for 2–3 minutes until golden and crisp. If the pancake expands or puffs, press lightly to encourage even cooking. Adjust heat to medium-low if browning too quickly before the center cooks.
- 16
Finish and keep warm
Transfer cooked pancake to a plate and brush lightly with about 1/4 tsp sesame oil for flavor and shine. Keep pancakes in a warm oven (about 200°F / 95°C) on a wire rack while you fry the rest so they remain crisp.
- 17
Serve
Cut each pancake into wedges and serve immediately with your choice of dipping sauce (soy sauce with a splash of rice vinegar and chili oil is traditional).