Description
These Scallion Pancakes Recipe are made with flour, salt, scallions, vegetable oil, and dipped in a soy sauce, vinegar, maple syrup chili sauce.
Ingredients
Scale
- 2½ cups all-purpose flour, plus more kneading
- 1 teaspoon kosher salt
- 2 bunches scallions, thinly sliced (about 2 cups)
- ½ cup vegetable oil for frying, plus extra for brushing
- Sauce:
- 1/3 cup low sodium soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon crushed red pepper flakes
Instructions
- Make the dough. In a large bowl, add the flour and salt and whisk. Stir in a cup of boiling water and mix with a wooden spoon until a shaggy dough forms. Keep mixing and eventually start kneading the dough, adding flour until the dough isn’t sticky and is smooth. Cover and let it rest for an hour.
- Make the pancakes. Divide the dough into eight pieces. Grab one piece but keep the other pieces covered at all times. Roll the dough out on a light floured work surface as thin as possible. Brush vegetable oil lightly, season with salt, and top with scallions. Roll the dough away from you into a thin cylinder and then roll onto itself to create a snail-like figure, like a cinnamon roll. Place your coiled dough on a plate and keep it covered with cling wrap. Repeat with the rest of the dough and make sure each piece rests for 15 minutes in the cling wrap.
- Working with one coiled dough piece at a time, roll it out to create a pancake. Place the pancake on a plate lined with parchment paper. Repeat with the rest of the coiled dough, separating each pancake with parchment paper to prevent sticking.
- Cook the pancakes. Heat up 3 tablespoons vegetable oil in a large skillet over medium low heat and wait for it to shimmer. Working with one at a time, cook the pancake, about 4 minutes on each side, until golden brown. Transfer pancakes to a wire rack to cool before cutting into wedges.
- Make the dipping sauce. Combine the soy sauce, vinegar, maple syrup and red pepper flakes.
Notes
- Use cold water to make the dough: When making the dough, use cold water instead of warm or hot water. Cold water helps to create a flaky and crispy texture in the pancakes.
- Rest the dough: After kneading the dough, let it rest for at least 30 minutes to allow the gluten to relax and make the dough easier to roll out.
- Use a well-floured surface: When rolling out the dough, use a well-floured surface to prevent sticking and to help achieve a thin and even pancake.
- Add enough oil: Be sure to add enough oil to the skillet when frying the pancakes. The oil helps to create a crispy exterior and prevents the pancakes from sticking to the pan.
- Use fresh scallions: Fresh scallions are key to achieving the best flavor in scallion pancakes. Be sure to use fresh scallions and chop them finely for even distribution.
- Roll the dough thinly: For the best texture and flavor, roll the dough as thinly as possible without tearing it.
- Serve immediately: Scallion pancakes are best served immediately after frying while they are still hot and crispy. If you need to hold them before serving, keep them in a warm oven or under a heat lamp to prevent them from getting soggy.
- Experiment with dipping sauces: Scallion pancakes are traditionally served with a soy sauce-based dipping sauce, but you can also try experimenting with other flavors such as hoisin sauce or sweet chili sauce to add some variety to your meal.
- Prep Time: 1 Hour 30 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 242.8
- Sugar: 1.8 g
- Sodium: 5.5 mg
- Fat: 7.3 g
- Saturated Fat: 1.0 g
- Carbohydrates: 38.7 g
- Fiber: 1.9 g
- Protein: 5.3 g
- Cholesterol: 0.0 mg
