Scallion Pancakes
The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Thankfully, the boiling water in this recipe helps keep the dough pliable and easy to work with. Before the first round of rolling, the dough is brushed with chicken fat or vegetable oil, which not only helps with texture but adds a richness to the dough.
If you’re tight on time, consider saving this recipe for another day and trying Millet Scallion Pancakes or these ones inspired by Korean pajeon, both of which don’t require rolling and come together fairly quickly.
Editor’s note: This recipe was originally published on August 30, 2016.
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What you’ll need
Cloth Bowl Covers
$18 At Amazon
Small Wooden Rolling Pin
$8 At Amazon
Pastry Brush
$11 At Amazon
Wire Rack
$23 At BA Market
Recipe information
Yield
Makes 8 Servings
Ingredients
Pancakes
Sauce
Preparation
Pancakes
Step 1
Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
Step 2
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover; let rest at room temperature 1 hour.
Step 3
Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 tsp. chicken fat on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover and repeat with remaining dough. Let rest at room temperature 15 minutes.
Step 4
Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
Step 5
Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
Sauce
Step 6
Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.
