Crispy Chinese Scallion Pancakes
Deliciously crispy scallion pancakes made with simple ingredients, perfect for a cozy breakfast or lively brunch.
Ingredients
Dough ingredients
- 2 cups flour (all-purpose)
- ¾ cup warm water (about 110°F / 43°C) Helps hydrate the dough
- to taste salt For seasoning
Frying ingredients
- 2-3 tablespoons oil Neutral oil with a high smoke point (e.g., sunflower, vegetable, or light olive oil)
Fillings
- 4-6 stalks scallions (green onions), finely chopped For a savory flavor
Instructions
Make and rest the dough
- In a mixing bowl, combine the flour and warm water to form a soft dough. Stir until incorporated, then knead on a floured surface until smooth and elastic for about 5-8 minutes. Cover and let rest for 30 minutes.
Roll, oil, and add scallions
- Divide dough into 4-6 pieces, roll each into a thin sheet (2-3 mm thick), brush with oil, sprinkle with salt, and scatter chopped scallions.
Roll into a log and coil
- Roll each sheet tightly into a log, then coil it into a spiral, flattening it gently to form discs (5-7 mm thick).
Pan-fry until golden and crispy
- Heat oil in a skillet over medium heat. Fry each pancake for 2-3 minutes on each side until golden brown. Adjust heat to ensure even cooking.
Serve hot with dipping sauce
- Serve hot with soy sauce, vinegar-soy dip, or other halal-friendly sauces.
Notes
Scallion pancakes can be stored in an airtight container in the fridge for up to 3 days. Best reheated in a skillet or oven.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 300mgFiber: 1g
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