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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.
For 4 servings
Prepare the Dough
Make the Dipping Sauce
Shape the Pancakes
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 403.73 calories per serving with 9.72g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side_dish.
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Cook the Pancakes
Serve
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.
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.
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.
The all-purpose flour provides carbohydrates, which are the body's primary source of energy, making these pancakes a satisfying and energizing snack.
Scallions, like other members of the allium family, contain allicin, a compound known for its potential antioxidant and immune-supporting properties.
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.
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.
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.
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.
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.
This recipe goes great with these complete meals
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