Chinese Scallion Pancakes
These Chinese scallion pancakes are crispy on the outside, tender in the middle, and packed with flavor thanks to a homemade scallion-infused oil. Serve them with the tangy-savory dipping sauce below, and they're gone in minutes.
Ingredients
For the dough
- 3 stalks scallions 1 cut into 1-inch pieces, 2 finely chopped
- ¼ cup cooking oil
- 2 cups all-purpose flour
- 2 teaspoons salt
- ¾ cup hot water
For the dipping sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons light soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon brown sugar
- Chili oil optional, for a spicy version
Instructions
Make the Scallion Oil
- Cut one scallion stalk into 1-inch pieces. Finely chop the remaining 2 stalks (about 1 cup) and set aside for the filling.
- Heat cooking oil in a frying pan or cast iron skillet over medium heat. Add the 1-inch scallion pieces.
- Sauté the scallions until charred to a dark golden brown.
- Remove and discard the scallion pieces. Pour the infused oil into a small bowl, reserving about 1 tablespoon of oil in the skillet for frying the pancakes later.
Make the Dough
- In a large mixing bowl, combine the flour and salt. Slowly pour in the hot water, then add the scallion oil.
- Stir with chopsticks first to let the dough cool slightly, then use your fingers to bring it together into a shaggy ball.
- Cover with plastic wrap and let it rest for 15 minutes.
- Turn the dough onto a clean countertop or silicone mat. Knead for about 5 minutes, until smooth.
Shape the Pancakes
- Divide the dough into 6 equal portions.
- Take one portion and press and stretch it into a thin rectangle using your palms. If the dough feels tacky, use oil on your fingers instead of flour.
- Sprinkle about 1 tablespoon of the chopped scallions over the rectangle.
- Roll from the top or bottom into a tight cylinder, then coil into a spiral, corner to corner.
- Flatten the spiral with your palm, pressing as thin as possible. Repeat with the remaining dough.
Fry the Pancakes
- Place a pancake in the skillet over medium heat. Cover and cook for 1 minute.
- Uncover, flip, and cook until golden brown and crispy on both sides. Add more oil if the pan looks dry.
Make the Dipping Sauce
- Combine the black vinegar, soy sauce, sesame oil, and brown sugar in a small bowl. Add chili oil for a spicy version.
- Microwave for 1 minute, then stir until the sugar dissolves.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 1114mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 60IUVitamin C: 1mgCalcium: 15mgIron: 2mg
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