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Classic Scallion Pancakes: Crispy & Flaky - Image 1

Classic Scallion Pancakes: Crispy & Flaky

Asian cuisineChinese cuisineShanghainese cuisine
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Classic Scallion Pancakes: Crispy & Flaky

Scallion Pancakes

  1. Scallion Pancakes

Prep: 30 min • Cook: 15 min. Achieve perfectly golden, shatteringly crisp, and delightfully chewy scallion pancakes using a simple folding technique and plenty of hot oil. A staple of Shanghainese street food.

Preparation time
30 min
Cooking time
15 min
Total time
45 min
Servings
4
Course
Side
Complexity
Medium
Units:
Scale:

Ingredients

Dough

  • 3 cup all-purpose flour(plus more for dusting)
  • 1 cup warm water(about 105-115°F (40-46°C))
  • 1 tsp salt

Filling and Frying

  • 1 cup scallions(finely chopped)
  • 1/2 cup vegetable oil(divided, plus more for frying)
  • 1 tbsp sesame oil
  • 1 tsp salt(or to taste)

Instructions

Make the Dough

  1. In a large bowl, combine the flour and salt. Gradually pour in the warm water while mixing with chopsticks or a fork until a shaggy dough forms.
  2. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough back into the bowl, cover with plastic wrap, and let it rest for 20 minutes.

Prepare the Filling

  1. While the dough rests, mix together 1/4 cup of vegetable oil, sesame oil, chopped scallions, and 1 tsp salt in a small bowl. Set aside.

Assemble and Cook

  1. Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out one portion of dough into a thin rectangle, about 8x10 inches.
  2. Spread about 1/4 of the scallion mixture evenly over the dough, leaving a small border.
  3. Starting from one long side, tightly roll up the dough into a long log. Gently twist the log a few times, then coil it into a spiral, tucking the end underneath.
  4. Flatten the spiral slightly and then roll it out again into a round pancake, about 6-7 inches in diameter. Repeat with the remaining dough portions.
  5. Heat the remaining 1/4 cup of vegetable oil in a large non-stick skillet or frying pan over medium-high heat until shimmering.
  6. Carefully place one or two pancakes into the hot oil and fry for 3-4 minutes per side, until golden brown and crispy. Add more oil if needed for subsequent batches.
  7. Remove pancakes from the skillet, drain on paper towels, and cut into wedges before serving.

Nutrition

Servings
4
Serving size (imperial)
5.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350 kcal233.3 kcal1,400 kcal
Protein5 g3.3 g20 g
Fat18 g12 g72 g
Carbs42 g28 g168 g

Tips

  • Ensure your warm water is not too hot, or it may kill the yeast (if using) and prevent the dough from rising properly.
  • Don't overcrowd the pan; fry pancakes in batches to ensure they get evenly browned and crispy.
  • Serve hot with a side of soy sauce, vinegar, or chili oil for dipping.

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