Why You’ll Love This Recipe
Chinese Scallion Pancakes are an irresistible dish that is easy to make at home. The crispy exterior, combined with the soft, slightly chewy center and the aromatic flavor of scallions, makes this a truly delightful treat. This recipe requires just a few ingredients and minimal prep time, yet the result is a dish that feels like a restaurant-quality meal. Perfect for anyone craving a savory snack or appetizer, these pancakes will become a new favorite in your kitchen!
Ingredients
- 2 cups all-purpose flour
- 1 cup boiling water
- 1 teaspoon salt
- 4-6 scallions (green onions), finely chopped
- 2-3 tablespoons vegetable oil (for frying)
- Extra salt (to taste)
Instructions
- Make the Dough: In a large bowl, combine the flour and salt. Gradually add the boiling water while stirring until a shaggy dough forms. Let it cool for a few minutes before kneading.
- Knead the Dough: On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
- Prepare the Scallions: While the dough rests, finely chop the scallions and set them aside.
- Roll Out the Dough: Divide the rested dough into four equal portions. Take one portion and roll it out into a thin circle (about 8-10 inches in diameter).
- Add Scallions: Brush a thin layer of oil over the rolled-out dough, and sprinkle a portion of chopped scallions and a pinch of salt evenly over the top.
- Shape the Pancake: Starting from one edge, roll the dough into a log shape. Coil the log into a spiral and tuck the end under. Gently flatten it with your palm.
- Roll Again: Roll the spiral back out into a circle, maintaining about the same size (about 8-10 inches).
- Heat the Pan: In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Fry the Pancake: Once the oil is hot, carefully place the rolled pancake into the skillet. Cook for about 3-4 minutes on each side until golden brown and crispy. Add more oil if necessary.
- Repeat: Remove the cooked pancake from the skillet and place it on a paper towel to absorb excess oil. Continue with the remaining portions.
- Serve Immediately: Cut each pancake into wedges and serve hot.
Servings and Timing
- Servings: Makes 4 pancakes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Scallion Pancakes: Add a few teaspoons of chili flakes or a spicy sauce to the scallions for a fiery kick.
- Herb Variations: Try adding other herbs like cilantro or parsley to the scallions for extra flavor.
- Cheese Twist: Add a handful of shredded cheese (like mozzarella) inside the pancake before rolling it up for a cheesy version.
Storage/Reheating
- Storage: Leftover scallion pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, warm the pancakes in a skillet over low heat for a few minutes until crispy again. You can also use the oven at 350°F for 5-10 minutes to reheat and crisp them up.
FAQs
1. Can I use all-purpose flour for this recipe?
Yes, all-purpose flour works perfectly for this recipe. It creates the ideal dough texture for rolling and frying.
2. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After kneading, cover it tightly and refrigerate it for up to 24 hours. Let it come to room temperature before rolling it out.
3. How thin should I roll the dough?
Roll the dough as thin as possible without tearing it, aiming for about 8-10 inches in diameter. The thinner the dough, the crispier the pancakes will be.
4. Can I bake these instead of frying them?
While frying gives them the best crispy texture, you can bake them at 375°F (190°C) for about 10-12 minutes or until golden brown.
5. What can I serve with these pancakes?
Scallion pancakes are often served with soy sauce or a dipping sauce made with vinegar, sesame oil, and a pinch of chili flakes. You can also enjoy them with a side of stir-fried vegetables or as a snack with a cup of tea.
6. Can I freeze these pancakes?
Yes, you can freeze cooked scallion pancakes. Place them in a freezer-safe container with parchment paper between each pancake to prevent sticking. Reheat them in the oven or on the stove when ready to eat.
7. Can I use other greens instead of scallions?
Yes, you can substitute scallions with leeks, chives, or even spinach for a different flavor profile.
8. How do I make the pancakes extra crispy?
To make the pancakes even crispier, make sure to roll the dough as thin as possible and fry them over medium-high heat until both sides are golden brown and crispy.
9. Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free. The texture may vary slightly, but they should still be delicious!
Conclusion
Chinese Scallion Pancakes are a delicious, crispy, and flavorful treat that is simple to make at home. The fragrant scallions and flaky dough come together to create the perfect balance of textures and tastes. Whether you enjoy them as a snack, appetizer, or side dish, these pancakes are sure to impress. With minimal ingredients and a straightforward process, this recipe is the ultimate way to enjoy a classic Chinese dish from the comfort of your own kitchen!
Chinese Scallion Pancakes: An Amazing Ultimate Recipe You Must Try
- Total Time: 35 minutes
- Yield: 4 pancakes
Description
Chinese Scallion Pancakes are crispy, flaky, and full of savory flavor. With a golden, crunchy exterior and tender, flavorful interior, these pancakes are a perfect snack, appetizer, or side dish.
Ingredients
2 cups all-purpose flour
1 cup boiling water
1 teaspoon salt
4–6 scallions (green onions), finely chopped
2–3 tablespoons vegetable oil (for frying)
Extra salt (to taste)
Instructions
- In a large bowl, combine the flour and salt. Gradually add the boiling water while stirring until a shaggy dough forms. Let it cool for a few minutes before kneading.
- On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
- While the dough rests, finely chop the scallions and set them aside.
- Divide the rested dough into four equal portions. Roll one portion into a thin circle (about 8-10 inches in diameter).
- Brush a thin layer of oil over the rolled-out dough, and sprinkle a portion of chopped scallions and a pinch of salt evenly over the top.
- Starting from one edge, roll the dough into a log shape. Coil the log into a spiral and tuck the end under. Gently flatten it with your palm.
- Roll the spiral back out into a circle, maintaining about the same size (8-10 inches).
- Heat 1 tablespoon of vegetable oil over medium-high heat in a skillet.
- Place the rolled pancake into the skillet and cook for about 3-4 minutes on each side until golden brown and crispy. Add more oil if necessary.
- Remove the cooked pancake from the skillet and place it on a paper towel to absorb excess oil. Repeat with the remaining portions.
- Cut each pancake into wedges and serve hot.
Notes
For a spicy version, add chili flakes to the scallions.
For extra flavor, substitute other herbs like cilantro or parsley.
Add cooked ground meat to the scallion filling for a heartier pancake.
For a cheesy twist, add mozzarella or another cheese of your choice inside before rolling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
