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Scallion Pancakes Recipe | CraftMyMeals | CraftMyMeals

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Scallion Pancakes

chinese_americanmediumveganvegetariandairy-freenut-free

kosher

Scallion Pancakes

Popularity

3.5

Taste Score:9/10

Crispy on the outside, chewy on the inside, and packed with savory green onions. These flaky, layered pancakes are a beloved Chinese-American appetizer, perfect with a tangy dipping sauce.

Prep55m

Cook20m

Servings4

Serving:2 pancakes

404 cal

Ingredients

For 4 servings

2.5 cup All-Purpose Flour (Plus more for dusting)
1 tsp Salt (For the dough)
0.75 cup Hot Water (Just boiled)
1 cup Scallions (Finely chopped)
2 tbsp Toasted Sesame Oil (For brushing the dough)
0.33 cup Vegetable Oil (For frying)
3 tbsp Soy Sauce (For dipping sauce)
1 tbsp Rice Vinegar (For dipping sauce)
1 tsp Ginger (Freshly grated, for dipping sauce)
0.25 tsp Red Pepper Flakes (Optional, for dipping sauce)

Nutrition per Serving

404

Calories

10g

Protein

63g

Carbs

Instructions

1
Prepare the Dough
- In a large bowl, whisk together the all-purpose flour and 1 teaspoon of salt.
- Carefully pour in the hot water while stirring with chopsticks or a fork. Mix until a shaggy, clumpy dough forms. The hot water helps create a tender, less chewy texture.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 30 minutes, or up to 2 hours. This step is crucial for relaxing the gluten, making the dough easier to roll.
2
Make the Dipping Sauce
- While the dough is resting, prepare the dipping sauce.
- In a small bowl, combine the soy sauce, rice vinegar, grated ginger, and red pepper flakes (if using).
- Whisk until well combined and set aside for the flavors to meld.
3
Shape the Pancakes

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30 min

264cal

19gprotein

About This Scallion Pancakes Recipe

Crispy on the outside, chewy on the inside, and packed with savory green onions. These flaky, layered pancakes are a beloved Chinese-American appetizer, perfect with a tangy dipping sauce.

This chinese_american recipe takes 75 minutes to prepare and yields 4 servings. At 403.59 calories per serving with 9.72g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side_dish.

12g

Fat

Fiber3g

Sodium1330mg

Potassium201mg

Phosphorus114mg

Know more about our calculations

After resting, divide the dough into 8 equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.

On a lightly floured surface, take one piece of dough and roll it out as thinly as possible into a long rectangle (approximately 10x4 inches).

Brush a thin, even layer of toasted sesame oil over the entire surface of the rectangle.

Sprinkle generously with finely chopped scallions.

Starting from one of the long sides, roll the dough up tightly into a thin log or rope.

Coil the log into a tight spiral, like a snail shell. Tuck the loose end underneath the coil to secure it.

Gently flatten the coil with the palm of your hand. Then, using a rolling pin, carefully roll it out into a circle about 6 inches in diameter and 1/4-inch thick. Be gentle to preserve the layers.

Repeat this process for the remaining 7 pieces of dough.

Cook the Pancakes

Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat.
Once the oil is shimmering, carefully place one or two pancakes in the pan, making sure not to overcrowd it.
Cook for 2-4 minutes on the first side, until it's golden brown and crispy.
Flip the pancake and cook for another 2-3 minutes on the other side until also golden brown.
Remove the pancake from the pan and place it on a wire rack to drain any excess oil. This helps keep it crispy.
For extra flakiness, gently scrunch the cooked pancake from the sides towards the center before cutting.
Repeat with the remaining pancakes, adding more oil to the pan as needed.

Serve

Cut the hot pancakes into quarters or wedges.
Serve immediately with the prepared dipping sauce.

Pro Tips

1The hot water in the dough is key to a tender texture. Don't skip this step!
2Resting the dough is non-negotiable. It relaxes the gluten, making it pliable and easy to roll without springing back.
3Be generous with the scallions and sesame oil filling to create distinct, flavorful layers.
4Maintain a consistent medium heat while cooking. Too high, and the outside will burn before the inside is cooked; too low, and they will be greasy.
5For an even more flavorful filling, you can mix the chopped scallions with a pinch of salt and five-spice powder before sprinkling over the dough.
6Scallion pancakes freeze exceptionally well. Cook them fully, cool, then stack with parchment paper in between and store in a freezer bag. Reheat in a dry pan or toaster oven.

Recipe Variations

Add-ins

Mix 1/4 teaspoon of Chinese five-spice powder into the sesame oil before brushing it on the dough for a warmer, more complex flavor. You can also sprinkle toasted sesame seeds along with the scallions.

Flour

For a nuttier flavor and more fiber, substitute up to half of the all-purpose flour with whole wheat flour. You may need to add a little extra water to get the right dough consistency.

Dipping Sauce

Customize your dipping sauce by adding a teaspoon of sugar for sweetness, a clove of minced garlic for a pungent kick, or a dash of chili oil for extra heat.

Health Benefits

✨

Source of Energy

The all-purpose flour provides carbohydrates, which are the body's primary source of energy, making these pancakes a satisfying and energizing snack.

✨

Rich in Allicin

Scallions, like other members of the allium family, contain allicin, a compound known for its potential antioxidant and immune-supporting properties.

Frequently Asked Questions

How many calories are in a serving of Scallion Pancakes?

A serving of two scallion pancakes with dipping sauce contains approximately 390 calories. This can vary based on the amount of oil used for frying and absorbed by the pancake.

Are Scallion Pancakes healthy?

Scallion pancakes are generally considered an indulgent treat rather than a health food. They are made with refined flour and are pan-fried in oil, making them higher in carbohydrates and fat. However, they can be enjoyed in moderation as part of a balanced diet.

Why aren't my pancakes flaky?

A lack of flakiness is usually due to two reasons: not rolling the dough thin enough, or pressing too hard when rolling out the final coiled shape. Be sure to roll the initial rectangle very thin and be gentle during the final roll to avoid compressing the layers together.

Can I make the dough ahead of time?

Yes, you can make the dough up to 24 hours in advance. After kneading, wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature for about 30-60 minutes before you plan to roll it out.

Can I bake these instead of frying them?

While you can bake them, you won't achieve the classic crispy, chewy texture. Frying is essential for that signature finish. If you do bake them, brush with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.