Scallion Pancake Recipe
Crispy on the outside, chewy in the middle - hand-folded, multi-layered, pan-fried Taiwanese Scallion Pancake (9"). Served with our Pinwheel Vinaigrette Dipping Sauce or add Coconut Curry for $1.5 additional.
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Ingredients
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Pancake Ingredients
Method
Cooking Directions
- 1
Prepare the Dough
In a large mixing bowl, add the all-purpose flour and salt. Gradually pour in the boiling water while stirring with a fork until the dough begins to come together. Once cool enough to handle, knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Roll Out the Dough
After resting, divide the dough into 4 equal pieces. On a lightly floured surface, roll out one piece into a thin circle (about 9 inches in diameter). Brush a thin layer of vegetable oil over the surface and sprinkle with a quarter of the chopped scallions.
- 3
Form the Pancake
Starting from one edge, roll the dough tightly into a log. Then coil the log into a circular shape, tucking the end underneath. Gently flatten the coil with your hand, then roll out again into a 9-inch circle.
- 4
Fry the Pancake
In a large skillet, heat about 1/4 cup of vegetable oil over medium-high heat. Carefully place the pancake in the skillet and fry until golden brown and crispy, about 3-4 minutes on each side. Repeat with remaining dough pieces.
- 5
Serve
Cut the pancakes into wedges and serve hot with Pinwheel Vinaigrette Dipping Sauce or Coconut Curry.
