Scallion Pancake
Crispy, flaky Chinese flatbread layered with scallions and oil, pan-fried until golden. Serve warm with dipping sauce for a simple vegetarian favorite.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 5g
Ingredients
- 1 cup all-purpose flour
- ½ cup boiling water
- ¼ teaspoon salt
- 3 whole scallions, green and white parts
- 3 tablespoon vegetable oil
- ½ teaspoon salt for filling
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
Instructions
- 1
Pour 0.5 cup boiling water into a mixing bowl, then add 1 cup flour and 0.25 teaspoon salt.
- 2
Stir with a wooden spoon until the mixture forms a shaggy lump and no dry flour remains, about 1 minute.
- 3
Once cool enough to touch, knead the dough in the bowl by pressing it with the heel of your hand, folding it over itself, and pressing again for 3 minutes until smooth and soft.
- 4
Cover the bowl with a damp kitchen towel and let it rest at room temperature for 15 minutes so the gluten relaxes.
- 5
Trim the root end (the white part at the very bottom) off each scallion and discard it.
- 6
Slice each scallion lengthwise from top to root end, then slice crosswise into 0.5-inch pieces; set aside in a small bowl.
- 7
Stir 0.5 teaspoon salt into the scallion bowl until evenly coated.
- 8
Sprinkle a clean, dry countertop with a light coating of flour so the dough doesn't stick.
- 9
Turn the rested dough onto the floured surface and use your hands to stretch it into a rough rectangle about 8 inches long and 6 inches wide.
- 10
Brush 1 tablespoon oil evenly across the entire top surface of the dough using a pastry brush or the back of a spoon.
- 11
Sprinkle the scallion mixture (and any liquid in the bowl) evenly over the oiled dough, leaving a 0.5-inch border around all edges.
- 12
Starting from the long edge closest to you, roll the dough tightly toward you like rolling a log, keeping the seam underneath.
- 13
Coil the rolled dough into a tight spiral by wrapping one end around the other like a cinnamon roll, then pinch the seam to seal.
- 14
Use a rolling pin to press the spiral flat into a disk about 6 inches across and 0.25 inches thick, rotating the disk a quarter turn after each press.
- 15
Heat a 10-inch nonstick skillet over medium-high heat and add 1 tablespoon oil, tilting to coat the entire surface.
- 16
Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds, then place the dough disk in the center.
- 17
Cook for 3 minutes until the bottom is golden brown with light charred spots, then flip using a thin spatula or your hands.
- 18
Cook the other side for 2 minutes until the same golden-brown color appears, then transfer to a cutting board.
- 19
Cut the warm pancake into 4 triangles by slicing from the top left corner to the bottom right corner, then from the top right to the bottom left.
- 20
Stir 2 tablespoons soy sauce and 1 tablespoon rice vinegar together in a small bowl to make the dipping sauce.
- 21
Arrange the pancake triangles on a serving plate with the dipping sauce in a small bowl alongside.
Tools you’ll need
- mixing bowl
- wooden spoon
- kitchen towel
- cutting board
- chef's knife
- small bowl
- pastry brush
- rolling pin
- 10-inch nonstick skillet
- thin spatula
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