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Chinese Scallion Pancakes

Chinese · Lunch · Easy

Chinese Scallion Pancakes

Total
1 hr 27 min
Prep
55 min
Serves
4
Calories
355
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Coiled dough rolls into flaky skillet pancakes with scallions tucked between the layers and crisp golden surfaces.

Rolling, coiling and flattening builds the layers in Chinese Scallion Pancakes. Hot water softens the flour into a pliable dough, while oil between the folds helps the layers separate in the skillet.

Rest the dough before rolling so it stretches easily. Chop scallions finely and use a light hand with the rolling pin after coiling to avoid squeezing the filling through the surface.

CrispySavoryBudgetVeganVegetarianDairy-freeNut-freeEgg-free

Method

  1. Mix the 2 cups all-purpose flour and salt. Stir in boiling water carefully, then knead when cool enough to handle for until smooth. Cover and rest for .

  2. Divide into four pieces. Roll each into a thin 8-inch circle using the remaining 2 tablespoons flour for dusting; brush with a little of 2 tablespoons vegetable oil and scatter with scallions.

  3. Roll each circle into a log, then coil into a spiral and flatten gently into a 6-inch pancake.

  4. Heat a little of the remaining 2 tablespoons oil in a skillet over medium heat. Cook one pancake for per side until golden, crisp and cooked through; repeat with the other three, adding oil between pancakes.

Forkue tips

  • Let a coiled pancake rest briefly if it springs back while you roll it flat.

Storing and reheating

Refrigerate for 3 days or freeze with parchment between pancakes for 2 months. Reheat in a dry skillet until the layers crisp again.

Nutrition per serving, estimated

355Calories
7gProtein
51gCarbs
14gFat

Photo: T.Tseng, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Chinese Scallion Pancakes: FAQ

Can I use cold water?

Hot water gives a softer dough that rolls easily. Cold water makes a more elastic dough with a chewier result.

Why are the centers doughy?

The pancakes may be too thick or the pan too hot. Roll evenly and use medium heat so the inside cooks before the surface darkens.

How do I store and reheat Chinese Scallion Pancakes?

Refrigerate for 3 days or freeze with parchment between pancakes for 2 months. Reheat in a dry skillet until the layers crisp again.

How long does Chinese Scallion Pancakes take?

About 1 hr 27 min in total: 55 min prep and 32 min cooking.

What do I need to make Chinese Scallion Pancakes?

The key ingredients are all-purpose flour, scallions and all-purpose flour, plus pantry basics.

Any tips for Chinese Scallion Pancakes?

Let a coiled pancake rest briefly if it springs back while you roll it flat.

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