These authentic Chinese scallion pancakes are a beloved street food classic that brings incredible texture and flavor to any meal. The dough is made with boiling water to create a tender, flaky interior that contrasts beautifully with the crispy, golden-brown exterior. Packed with fresh chopped scallions and a hint of sesame oil, each bite is savory, aromatic, and deeply satisfying. Whether served as a quick breakfast, a hearty lunch, or a savory snack alongside soup, these pancakes are a crowd-pleaser. They require a bit of patience for resting and rolling, but the result is a sensational homemade treat that rivals any restaurant version. Perfect for weekend brunches or when you crave a comforting, flavorful carb.
Scallion Pancakes #1
Description
These authentic Chinese scallion pancakes are a beloved street food classic that brings incredible texture and flavor to any meal. The dough is made with boiling water to create a tender, flaky interior that contrasts beautifully with the crispy, golden-brown exterior. Packed with fresh chopped scallions and a hint of sesame oil, each bite is savory, aromatic, and deeply satisfying. Whether served as a quick breakfast, a hearty lunch, or a savory snack alongside soup, these pancakes are a crowd-pleaser. They require a bit of patience for resting and rolling, but the result is a sensational homemade treat that rivals any restaurant version. Perfect for weekend brunches or when you crave a comforting, flavorful carb.Ingredients
Directions
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In a large bowl, combine the 2 cups of flour and sugar.
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Stir in the boiling water and mix with chopsticks or a fork just until the water is absorbed.
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Gradually stir in enough cold water so that a dough forms, pulls away from the sides of the bowl, and is no longer sticky.
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Turn the dough out onto a lightly floured surface and knead for 3-5 minutes, or until smooth and elastic.
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Cover loosely with a dampened cloth and let rest for 1 hour.
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Redust the surface with flour and knead the dough again for several minutes until smooth.
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Divide the dough into 4 equal pieces and cover them with a dampened cloth.
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Using a floured rolling pin, roll one piece of dough into a 6-7 inch round.
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Lightly brush the surface with sesame oil.
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Evenly scatter some salt and minced scallions on the round, then roll it up into a tight cylinder.
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Coil the cylinder around itself into a spiral, and pinch the end under into the dough to seal.
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Repeat this process with the remaining dough pieces.
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Cover the coils with a dampened cloth and let rest for 15-20 minutes.
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Using a floured rolling pin, gently roll each coiled dough piece on a floured surface into a 6-7 inch round.
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Heat the peanut oil in a wok or heavy skillet over medium-high heat to 375F (191C).
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Carefully add one pancake to the hot oil and fry for 1-2 minutes per side, or until golden brown.
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As each pancake fries, press the center lightly with a metal spatula to ensure it cooks evenly.
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Remove the pancake to a plate lined with paper towels to drain excess oil.
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Repeat the frying process with the remaining pancakes.
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Cut each pancake into 6-8 wedges and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 436.8kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
