August 17, 2021

The BEST Scallion Pancakes + Dipping Sauce

 

scallion pancakes
Crispy + flaky on the outside and tender on the inside, these scallion pancakes are irresistible! The secret to making the best scallion pancakes is all in the ROLL! First you roll the dough flat, add the filling, then roll it up into coils that resemble cinnamon buns. Then you roll again! This is a bit time-consuming, but I promise, the wait it soooo worth it!
Prep Time 10 mins
Cook Time 10 mins
Resting Time 1 hr 15 mins
Course Appetizer, Side Dish
Cuisine Chinese
Servings 4

Ingredients
  

For the Dough

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp sesame oil
  • 3/4 cup boiling water
  • ¼ cup cool water

For the Filling

  • ¼ cup melted butter
  • ¾ tsp salt
  • 1 cup chopped scallions (about 6 scallions)

For the Dipping Sauce (Optional)

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • ¼ tsp sugar
  • ¼ tsp crushed red pepper flakes

Instructions
 

  • Whisk 2 cups flour and ½ tsp salt in a large bowl. Mix in sesame oil and boiling water with a spoon or spatula until a shaggy dough forms.
  • Then add the cool water and mix until it is incorporated.
  • Turn out dough onto a lightly floured surface and knead, until dough is smooth, about 5 minutes (adding a pinch of flour at a time if the dough is sticky)
  • Cover and let rest at room temperature 1 hour.
  • Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (about 1/8 inch thick)
  • Brush each disc with melted butter, a pinch of salt and about 2 tbsp scallions, leaving some space on the end without scallions so you can seal it up.
  • Roll the dough into a thin cylinder, then, starting at 1 end, roll the cylinder to create a coil (like a cinnamon roll). Cover and repeat with remaining dough. Let rest at room temperature 15 minutes.
  • Working with 1 coil at a time, roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough.
  • Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Cook pancakes, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
  • Optional: Make the Sauce. Whisk soy sauce, vinegar, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.
Keyword kid-friendly, vegetarian

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