Crispy and delicious scallion pancakes are the favorite snack or breakfast of any Taiwanese or Chinese. They’re popular on the street as well as in restaurants. In this recipe, I’ll tell you the secret to getting them crispy on the outside and soft on the inside. You can make them by the piece and freeze them. This is super convenient to eat and fry them anytime~
How to make scallion pancake
MAKE THE DOUGH:
First, let’s make the dough. Put flour, sugar, and salt in a large bowl. Add 240 ml of hot water to the flour and stir with a wooden spoon until the water is completely absorbed. Then add cold water in batches and knead with your hands until the surface of the dough and the bowl are smooth.
Then cover the dough with plastic wrap and let it rest for 20 to 30 minutes to loosen. At the same time, we can chop the chopped scallions and let them dry so that the pancake won’t be too wet. Third, divide it into 8 pieces of the same size. Before that, you need to put a layer of oil on the table surface and then put the dough on it. In this way, you’ll prevent the dough from sticking to the table.
ROLL OUT THE PANCAKES:
- Take a rolling pin and roll the dough into a thin circle about 7 to 8 inches in diameter.
- Lightly brush the top of the dough with oil, sprinkle it with a little salt, and sprinkle it evenly with chopped scallions.
- Then slowly roll the dough into a cylinder from the bottom up.
- Then take one end of the rolled dough and roll it in toward the center, like a snail shell. Tuck the end of the dough under the spiral.
- After you've finished 8 doughs, place them on a plate, cover them with plastic wrap and let them rest for 1 hour.
- Put a layer of oil on the surface and roll out the snail-shaped dough until it is flat and about 6 inches (15cm) in diameter. Then you put the rolled-out roughs on baking paper or cling film, one layer of rough, one layer of baking paper or cling film.Finally, you can put them in a zip bag and freeze them so you can eat them whenever you want, and you can fry them right up.
How to cook scallion pancakes
Cook the fresh pancakes:
Heat 2 teaspoons of cooking oil in a skillet over medium heat. Place a piece of the pancake in the skillet or pan and fry until lightly golden brown on each side, about 1 minute. Flip the pancake and fry the other side. Add more oil and repeat the process for the remaining pancakes.
For frozen scallion pancakes:
You don’t have to thaw them. Just fry them briefly in a pan. They’ll taste just like freshly made.
What to serve
The authentic way to eat scallion pancakes. We usually eat them for breakfast, as a side dish, or as a snack.
For breakfast – we usually eat them with a fried egg, soy drink, rice porridge, or sweet potato breakfast casserole.
Side dish – We usually eat them for lunch or dinner with potstickers or dumplings. Served with hot and sour soup, egg soup, or wonton soup.
As a wrapper. It can be wrapped with moo shu vegetables or moo shu chicken.
Snack – To satisfy hunger, we usually eat it with Bubble Tea, Taro Milk Tea, or other drinks.
Why is my dough tough
This is what happens sometimes. When you knead the dough, you mustn’t knead too long and too hard, as long as the surface of the dough is smooth. If you knead too long, the dough will be too tough.
How to store scallion pancakes
You can also roll out individual pancakes and stack them between baking paper or cling film. Then put them in a ziplock bag.
- To refrigerate: You can store the batter in the refrigerator for up to 5 days.
- To freeze: They can be stored for months.
Other bread or pastry to try:
Easy Flatbread Recipe (NO Yeast)
Sandwich Rolls -NO KNEADING, NO BUTTER
Potstickers (Chinese Pan Fried Dumplings)
Apple Tartlet
Deviled Egg Salad Sandwich
Bruschetta Bread With Tomato Confit
Ingredients
For the scallion pancakes:
- 600 g all-purpose flour
- 5 g salt
- 5 g sugar
- 240 cc hot water ,(just boiling)
- 120 ml cool water
- 30 ml cooking oil or lard ,divided
- 10 scallion ,chopped
For the dipping sauce:
- 2 tablespoons soy sauce
- 2 1/2 tablespoons rice vinegar
- 1/2 teaspoon toasted sesame oil
Instructions
MAKE THE DOUGH:
- Put flour, sugar, and salt in a large bowl. Add 240 ml of hot water to the flour and stir with a wooden spoon until the water is completely absorbed. Then add cold water in batches and knead with your hands until the surface of the dough and the bowl are smooth. (Noted 1)
- Cover the dough with plastic wrap and let it rest for 20 ~30 minutes to loosen. (Noted 2)
- At the same time, we can cut the chopped scallions and let them dry so that the pancake isn't too wet. When you pan-fried scallion pancakes in the pan, they taste fragrant of spring onions and crispy of pancakes. (Noted 3)
ROLL OUT THE PANCAKES:
- Put a layer of oil on the surface of the table and then put the dough on it. To prevent the dough from sticking to the table, divide it into 8 equal pieces.
- Shape one piece of dough into a small ball. Take a rolling pin and roll the dough into a thin circle about 7 to 8 inches in diameter.
- Brush the top of the dough lightly with oil, sprinkle with a little salt and sprinkle evenly with chopped scallions. Then slowly roll up the dough from the bottom to the top.
- Then take one end of the rolled dough and roll it in toward the center, like a snail shell. Tuck the end of the dough under the spiral. After you've finished 8 doughs, place them on a plate, cover them with plastic wrap and let them rest for 1 hour.
- Put a layer of oil on the surface and roll out the snail-shaped dough until it is flat and about 6 inches (15cm) in diameter. Then you put the rolled-out roughs on baking paper or cling film, one layer of rough, one layer of baking paper or cling film. Finally, you can put them in a zip bag and freeze them so you can eat them whenever you want, and you can fry them right up.
COOK THE SACLLION PANCAKES:
- Heat 2 teaspoons of cooking oil in a skillet over medium heat. Place a piece of the pancake in the pan or skillet. Turn the heat to medium-low to prevent burning. After 1-2 minutes of frying, the bottom can be flipped over when it's golden brown. Cover the pan and continue frying for another 1-2 minutes. (Noted 4)
- Add more oil, repeat the process for the remaining pancakes.
SERVE CHINESE SCALLION PANCAKES:
- Cut the pancakes into triangles and serve with the dipping sauce.
SERVE SCALLION PANCAKES FOR BREAKFAST:
- First, pan fry the scallion pancakes and set aside. Then fry the egg in the pan. Before you turn the egg, put the scallion pancakes on the egg and turn them so that the eggs and scallion pancakes stick to each other and don't fall off. Put them on a plate, fold them in half and eat them with chopsticks.
Tips & Notes:
- The reason for adding hot water is to break the sinews of the dough so that it doesn’t become too hard and can hold moisture.
- You can tell if the dough is loose when it’s soft by pressing it with your hand.
- This step is very important so your scallion pancake doesn’t get soggy, crispy enough, and the flavor of the green onion doesn’t come out.
- The reason to cover the pot, as long as the water doesn’t drain, it can keep the moisture of the scallion pancakes, and they taste crispy and moist.
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