Get ready to transform your kitchen into a bustling Chinese street food haven with these irresistible Scallion Pancakes! Imagine biting into a golden, crispy exterior that gives way to layers of soft, flavorful dough studded with fragrant green onions - a culinary experience that will transport your taste buds straight to the vibrant streets of China. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to deliver restaurant-quality results that will impress your family and friends.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup boiling water
- 1/2 cup scallions, finely chopped
- 1/4 cup vegetable oil
- Salt to taste
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- In a large mixing bowl, combine the 2 cups of all-purpose flour with a pinch of salt. Stir to evenly distribute the salt throughout the flour.
- Gradually pour in 1 cup of boiling water while stirring the flour with a fork or chopsticks. Continue to mix until the dough starts to come together.
- Once the dough is cool enough to handle, knead it on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Cover the kneaded dough with a damp cloth or plastic wrap and let it rest for 15 minutes. This resting period will help relax the gluten and make it easier to roll out.
- After resting, divide the dough into four equal portions. Take one portion and keep the others covered to prevent them from drying out.
- On a lightly floured surface, roll out the dough portion into a thin rectangle, about 1/8 inch thick.
- Brush a thin layer of vegetable oil (about 1 tablespoon) over the surface of the rolled-out dough. Sprinkle a generous amount of finely chopped scallions (about 2 tablespoons) evenly over the oil.
- Starting from one edge, carefully roll the dough into a tight log. Once rolled, coil the log into a spiral shape and tuck the end underneath. This will create layers in the pancake.
- Flatten the coiled dough gently with your palm, then roll it out again into a circle about 1/4 inch thick.
- Repeat the rolling, oiling, scallion sprinkling, rolling, and coiling process with the remaining dough portions.
- Heat a non-stick skillet or frying pan over medium heat and add about 2 tablespoons of vegetable oil. Once the oil is hot, carefully place one scallion pancake in the pan.
- Cook for about 3-4 minutes on one side until golden brown and crispy. Flip the pancake and cook for another 3-4 minutes on the other side.
- Remove the cooked pancake from the pan and place it on a paper towel-lined plate to absorb excess oil. Repeat the cooking process with the remaining pancakes.
- While the pancakes are cooking, prepare the dipping sauce by combining 1/4 cup of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil in a small bowl. Stir well to mix.
- Once all the pancakes are cooked, cut them into wedges and serve hot with the dipping sauce on the side.
Tips
- Water Temperature Matters: Use boiling water to create a more elastic and smooth dough that's easier to work with.
- Resting is Key: Don't skip the 15-minute dough resting period. This allows the gluten to relax, making rolling and shaping much easier.
- Oil and Scallion Layer Technique: Be generous but not excessive with oil and scallions. The right amount creates those delightful, flaky layers.
- Medium Heat is Your Friend: Cook the pancakes on medium heat to ensure a crispy golden exterior without burning.
- Keep Pancakes Warm: If cooking in batches, keep cooked pancakes in a warm oven (around 200°F) to maintain their crispiness.
- Dipping Sauce Customization: Feel free to add minced garlic or a touch of chili oil to the dipping sauce for extra flavor.
- Practice Makes Perfect: Don't get discouraged if your first pancakes aren't picture-perfect. The technique improves with practice!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
