Steamed Onion Pancake Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let stand 5–7 minutes until foamy.

Make batter

In a large mixing bowl, whisk together flour, cornmeal/semolina (if using) and salt. Make a well, add the foamy yeast mixture and 1 tablespoon neutral oil. Stir with a wooden spoon until a shaggy dough forms, then knead by hand or with a stand mixer for 5 minutes until smooth but slightly sticky. If too dry, add up to 2 tablespoons more warm water; if too wet, add up to 1 tablespoon flour.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 45–60 minutes.

Prepare fillings

While the dough rises, thinly slice the onion and scallions. In a small bowl toss the sliced onion and scallions with 2 tablespoons crushed peanuts and a pinch of salt; set aside to soften slightly.

Portion dough

Once risen, punch down the dough and divide it into 6 equal portions (for small pancakes) or 4 portions (for larger). Lightly flour your work surface.

Roll and assemble

Working with one portion at a time, roll each piece into a thin round (about 6–8 inches / 15–20 cm for 6 portions) roughly 2–3 mm thick. Brush a very light layer of oil on the surface of the rolled dough, then evenly spread a spoonful of the prepared onion-scallion-peanut mixture over the dough, leaving a 1/2 inch edge. Sprinkle about a tablespoon of crushed peanuts across each. Fold the edge over to form a crescent or roll up like a jelly roll and coil into a round flat disk, then gently flatten with your palm or rolling pin to about 1/4 inch (6 mm) thickness. Repeat with remaining portions.

Steam preparation

Prepare a steamer: bring water to a simmer in the wok or pot used for steaming. Line the steamer basket with parchment paper with small holes or lightly oil to prevent sticking. Place pancakes on the liner leaving space between them (they will expand slightly).

Steam the pancakes

Steam pancakes in batches over medium-high simmering water for 8–10 minutes per batch until the dough is cooked through and slightly translucent. Do not over-steam or they will become gummy. Remove each pancake carefully with a spatula or tongs.

Optional quick pan-sear

For a slight crust and extra flavor (optional), heat 1 teaspoon oil in a nonstick skillet over medium-high heat and sear each steamed pancake 30–45 seconds per side until golden. This step is optional but adds texture.

Make the sauce: In a small bowl combine soy sauce, black or rice vinegar, chili oil, sesame oil, black pepper, and gochugaru or crushed red pepper if using. Taste and adjust heat or saltiness as desired. This sauce will be served with the pancakes for dipping and lightly brushed on after steaming if preferred.

Finish pancakes: If you pan-seared the pancakes, brush a little of the sauce on each pancake while warm, or serve sauce on the side for dipping. Sprinkle extra crushed peanuts over the pancakes for crunch and scatter cilantro if using.

Serve warm: Arrange steamed (and optionally seared) onion pancakes on a platter, garnish with cilantro and extra peanuts, and serve immediately with the spicy dipping sauce.

Allergen note: This recipe contains peanuts. Make sure diners are aware and take precautions for peanut allergies.