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Scallion Pancakes

East Asian · 50 min · Medium · 4 pancakes

Scallion Pancakes

Chewy, flaky layered flatbreads shot through with scallion, fried until blistered and served with a sharp dipping sauce. The rolling technique is what makes the layers.

~540 cal per serving — Calories are approximate, per serving — a guide only.

nut-free
Plan it:

Method

  1. 1

    Make the dough

    ⏱ 30 min

    Put the flour in a bowl with a pinch of salt and pour in ¾ cup (180 ml) of just-boiled water, stirring with chopsticks or a spoon. Boiling water is what makes the dough chewy rather than bready. Knead until smooth, then cover and rest.

  2. 2

    Roll and layer

    Divide the dough into equal pieces, one per serving. Roll each piece out thinly, brush with sesame oil, sprinkle with salt and a quarter of the scallions, then roll it into a tight cigar and coil the cigar into a spiral. Flatten and roll out again — this is what creates the layers.

  3. 3

    Mix the dipping sauce

    Stir the soy sauce, rice vinegar, chili flakes, grated garlic and sesame seeds together in a small bowl.

  4. 4

    Fry

    ⏱ 20 min

    Heat a little vegetable oil in a frying pan over medium heat and cook each pancake until deep golden and blistered on both sides, adding more oil as needed. Press down lightly with a spatula as they cook.

  5. 5

    Serve

    Cut each pancake into wedges and serve hot with the dipping sauce.

Notes

Boiling water in the dough, not cold — it denatures the gluten and gives the characteristic chew. Roll, coil, then re-roll; skipping the coil gives you a flat pancake with no flakiness. Best eaten straight from the pan.

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