If you are looking for a delicious appetizer or snack that is also super fun to make, you need to try these scallion pancakes. This is unfortunately not a GF recipe, but I am working on one that is so stay tuned.
Scallion pancakes are a savory dough dish that is popular in both China and Korea. The dough is rolled out into a thin sheet, then brushed with oil and sprinkled with chopped scallions. The dough is then rolled up tightly, coiled into a spiral, flattened, and rolled out again into a thin pancake.
These pancakes are then pan-fried until crispy and golden brown on the outside, with layers of dough and scallions on the inside. They are often served with a dipping sauce, such as soy sauce. They have a deliciously crispy texture on the outside and a tender, flaky interior, with the flavor of the scallions permeating throughout.
Key Ingredients and Substitutions:
- All Purpose Flour – Scallion pancakes need all purpose flour for the gluten. We are creating many layers with this dough, which makes it flaky, all of which require gluten from the all purpose flour. Don’t substitute with any other flour!
- Sesame Oil – This is used to both cook, and flavor the pancakes. You can also use peanut oil here for a fun twist.
- Green Onions / Scallions – These are the main flavoring components of the pancake. A must for this dish and no substitutes!
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SERVINGS: 10 Pancakes
- PREP TIME: 30 Mins
- COOK TIME: 10 Mins
- TOTAL TIME: 40 Mins
Serve this with a soy sauce or Asian sauce of choice!
Ingredients:
- 2 cups all-purpose flour, plus extra for dusting work surface
- ½ tsp salt
- ¾ cup to 1 cup hot water
- 1/4 – 1/2 cup toasted sesame seed oil
- 1.5 cups thinly sliced scallions
- Sauce to serve: soy sauce
Preparation:
STEP 1.
In a large bowl add flour, salt and 3/4 of the hot water. Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
STEP 2.
Dust your counter or a silicone mat with flour. Place the rested dough on the counter and cut into six even pieces. Work with one piece at a time. Roll out to a ractangular shape. Make sure you roll thin enough to where you pick it up you can almost see your hand through it. Using a pastry brush, brush a thin layer of sesame oil over the dough and add scallions all over. Tightly roll the dough into a skinny log, pressing out any air bubbles as you roll. Then roll up the log into a snail shape and press the end into itself. Flatten the snail into a pancake and roll that out until it is 1/4 inch thin, adding more flour as needed.
STEP 3.
Heat a nonstick pan over medium heat and add 1-2 tbsp of sesame oil. Working in batches, add 1-2 pancakes at a time and cook for 2-3 minutes on the first side. Once the edges start to look opaque, and they are golden brown, flip and cook on the second side for 3-4 minutes until golden brown. Remove and set aside, finish the remainder of the pancakes.
STEP 4.
Serve with a sauce, like soy sauce, and enjoy!
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