These crispy and chewy scallion pancakes are easy to make and super delicious. You can order them at your favorite restaurant or you can make them at home with just a few ingredients and enjoy them any time you like.
This recipe is a lot easier than you may think and can be made in stages. You can make the dough a day or two ahead and then fill and cook them when you are ready to serve them. They also store well completely made in the fridge for a few days or in the freezer for up to two months. You can cook them from frozen or allow them to thaw in the fridge overnight.
I find for best results a cast iron skillet is great to cook them in but any non stick pan will work. I have also cooked them on a non stick griddle but it took a little longer and they didn’t seem to get as crispy as when done in a pan – I think that has to do with the amount of oil you can use on the griddle.
If you like things a little spicy feel free to add some chili flakes or ground chili to the brushing oil or to the dipping sauce.
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Scallion Pancakes
Equipment
- Stand Mixer optional
- Rolling Pin
- cutting board
- Chef's knife
- pastry brush
- Microplane or fine grater
- Non stick pan for cooking
Ingredients
For the dipping sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp brown sugar
- 1 tsp sesame oil
For the pancakes
- 3 cups all purpose flour
- 1 1/2 tsp kosher salt
- 1 cup hot water very hot almost boiling
- small amount cold water if needed
- 1 bunch scallions 6-8 scallions
- 3 tbsp toasted sesame oil or vegetable oil
- 1 large clove garlic
- 1 piece fresh ginger
- MSG or kosher salt
Instructions
For the pancakes
- Place the flour and salt in the bowl of a stand mixer or other large bowl and stir to combine. (with dough hook if using a stand mixer)
- With the mixer on low slowly pour in the hot water and allow a dough to form. If mixing by hand add the water and stir together to form a dough.
- Knead in the stand mixer for about 7 minutes until a smooth dough is formed. If needed add a little cold water or flour at a time to make a slightly tacky but smooth dough.
- If mixing by hand knead for about 10 minutes following the same instructions as above.
- Form the dough into a ball and let it rest on the counter covered in plastic wrap for 30 minutes. Meanwhile make the brushing oil.
- To make the oil add the sesame oil or vegetable oil to a small bowl and grate in the garlic and about 1 tsp of fresh ginger with a microplane (you can also use a fine grater or mince the ginger and garlic very fine). Set this aside.
- After the dough has rested for 30 minutes divide it into 6 equal pieces and form each into a small ball. Place them back under plastic wrap so they don't dry out.
- Once all 6 are formed allow them to rest for 15-20 minutes. Meanwhile make the dipping sauce.
- For the dipping sauce simply mix all the ingredients together in a small bowl and stir well until the sugar is dissolved.
- Finely mince the scallion and place them in a small bowl or other container.
- After the dough balls have rested for 15-20 minutes roll them out one by one and fill with the scallions.
- Put a small amount of oil on your rolling surface so the dough doesn't stick.
- Roll one dough ball out into a rectangle that is about 10 inches by 6 inches.
- Brush it with the oil, ginger, and garlic mixture and sprinkle over some MSG or kosher salt.
- Sprinkle over 1/6 of the minced scallions. Starting with the long 10 inch side roll the dough into a log pressing out any large air pockets.
- Pinch the dough to seal it and pinch the ends to close them. The roll the log into itself like a snail shell.
- Place the "snail" back under plastic and continue the same way with the remaining dough balls.
- After you have made all the "snails" press and roll them out one by one to about 6 inch circles. Place them on a baking sheet lined with parchment paper and separate them with parchment paper as well.
- They can be cooked immediately or stored wrapped tightly in the fridge until you are ready to cook them. Or you can freeze them for up to two months.
- To cook add about 1 tbsp of vegetable oil to a non stick pan and cook for 3-4 minutes per side until the are golden and crispy.
- Cut into triangles and serve with the dipping sauce.
