Chinese Scallion Pancakes (葱油饼)

Chinese Scallion Pancakes (葱油饼) are a delicious pan-fried flatbread found all over China. They’re crispy on the outside, chewy on the inside, and layered with fragrant scallions.

Course Appetizer, Side Dish, Snack

Cuisine Asian, Cantonese, Chinese

Prep Time 20

Cook Time 5

Resting Time 20

Total Time 45

Servings

Calories 259kcal

Author Michelle

Ingredients

Dough:

200 g all-purpose flour plus more for dusting
125 ml hot boiling water
30-40 ml room temperature water you may or may not need all the water
¼ teaspoon sea salt

Oil Paste:

1 ½ tablespoon all-purpose flour
¼ teaspoon sea salt
2 tablespoon toasted sesame oil

Filling:

½ C ~4 large stalks scallions/green onions finely chopped

For frying:

peanut oil or high smoke-point vegetable oil

Instructions

Make the dough:

In a large bowl, combine all-purpose flour, salt and make a small well.
Pour the hot boiling water into the well and stir with a pair of chopsticks.
Next, add in the room temperature water and mix to form a slightly tacky dough (you may not need all of the water).
Use your hands to knead the dough until smooth. Dust with additional flour if it's too sticky.
Cover the dough and set aside to rest for 15-20 minutes.

Make the oil paste:

In a small bowl, combine flour, salt, and sesame oil.
Stir together until it forms a thick paste. Set aside.

Assemble:

Lightly flour work surface and divide the dough into 4 equal balls.
Flatten each ball using a rolling pin into a thin 6-7" circle with about ⅛" thickness.
Smear ¼ of the oil paste over the entire surface of the dough and sprinkle green onions over top.
Roll up the dough into a log.
Coil the log into a spiral (like a snail), and tuck the end into the center.
Press down with your palm to flatten into a disc.
Repeat with the remaining dough.
Lightly flour and gently roll each disc into a thin pancake, about 6-7" wide.

Pan fry:

Heat a frying pan over medium heat and add 1 tablespoon of peanut oil.
Pan fry the scallion pancake for about 2-3 minutes per side, or until lightly golden and crispy.
Remove from heat and fluff it by placing it onto a paper towel and quickly slapping the hot pancake inward to create some edges (optional).
Cut into wedges and serve hot with chili oil, soy sauce, or chili garlic sauce.

Notes

Yield: 4 x 6-7" rounds.

Nutrition