Chinese Scallion Pancakes
If you like something thin, crispy, flaky and bursting with savory scallion flavor through every layer, then you have to try Chinese scallion pancakes! These hot tasty flatbreads go great with any meal, but they are a superb choice for an appetizer or fancy snack. And you will love how easy they are to make. With just a few pantry staples, you will be truly hooked!
Chinese scallion pancakes look like something that would be so involved to make, but they are surprisingly easy. Your guests will think you bought them frozen and cooked them up at home. But if you can roll a basic dough and chop some scallions, then you’re all set to make Chinese scallion pancakes!
What Are Chinese Scallion Pancakes?
They don’t resemble a typical American buttermilk pancake or French crepe. Rather, Chinese scallion pancakes are more like crispy fried flatbreads bursting with scallion flavor. Not only are they hot and crispy on the outside, they are composed of thin, flaky layers that are loaded with bits of scallions. Tear one open and you can see all the these flaky layers.
Can I Use Green Onions Instead of Scallions?
You certainly can! There is very little difference between a scallion and a green onion other than scallions are harvested earlier than green onions. Other than that, they are pretty much the same thing.
How Do You Create the Flaky Layers in a Chinese Scallion Pancake?
There are 2 components to achieving all the flaky layers in a Chinese scallion pancake. The first is the manner in which you roll them, the second is the roux you brush onto the dough once it’s rolled. This is known as you su in Chinese.
The rolling process involves 2 directions: one jelly roll style (just like in my cinnamon roll recipe) and the other in the opposite direction to form a coil. You then flatten out this coil like a pancake using a rolling pin to form a thin disc. When you fry the pancake, it comes out with all the flaky layers.
The roux that you use also creates the many layers that makes these pancakes so flaky. The flour and oil mixture that you brush onto the rectangle of dough acts as little barriers when you further roll it, allowing for space between the layers that make the pancakes crispy and flaky.
How Do I Serve Them?
The best way to enjoy Chinese scallion pancakes is as an appetizer with a dipping sauce. You normally make this with any combination of soy sauce, Chinese black vinegar, chopped ginger, garlic and a little brown sugar.
You can also enjoy them with any Chinese meal like soup or roast pork. But is there really any limit on how you can eat them? I often nibble on one as a snack or even for breakfast.
Tips for the Best Chinese Scallion Pancakes
- Use hot water for the dough. This trick helps make your pancakes very crispy.
- Rest the dough in the fridge overnight, if you can. This allows the gluten to develop effortlessly, allowing it to stretch easily. This yields a crispier, chewier result.
- Use the freshest scallions. Because the cooking time is relatively short, the freshness of the scallions will still shine through the cooked pancake. So only use the freshest, tastiest scallions.
- Use enough oil. You don’t needs lots of oil to cook your pancakes, but enough to allow them to have something to sizzle in and turn brown. If you don’t use enough oil, your pancakes won’t brown up and get crispy, and may even turn out doughy in the middle.
- Use fairly high heat. Because these pancakes are quite thin, you want to cook them only a short amount of time. If your heat is too low, it will just absorb more oil and never get crispy. So, cook them on medium to medium-high heat for best results.
I hope you will try out this Chinese scallion pancake recipe soon. It’s an easy, unique and impressive appetizer or snack for any time. You will feel quite happy with yourself that you made something so tasty and flaky. And if you do make them, please remember to rate the recipe and leave a comment about how they turned out for you!
Chinese Scallion Pancakes
Equipment
- Bowl
- Wooden spoon or whisk
- Plastic wrap
- Skillet
- Cutting board
- Knife
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- ⅔-¾ cup hot water
- 2 tablespoons oil
- 2 tablespoons all purpose flour
- 1 bunch spring or green onions, finely sliced
- Seasoning of choice: Chinese 5 spice, black pepper, hot chili flakes, cumin etc.
- Oil for shallow frying
Instructions
- In a medium bowl combine all purpose flour and salt. Gradually add the hot water to form a stiff, kneadable dough. Knead for about 1 minute until it comes together. Cover well with plastic wrap and allow to rest at room temperature for 8 hours or overnight for best results. Otherwise you can let it rest for 15-60 minutes.
- After resting, knead dough for 1 minute. Divide into 6 portions. The dough should be very smooth and silky. Each portion will be 1 pancake. Cover with plastic while making the roux.
- For the roux, in a small frying pan, heat the 2 tablespoons of oil. In a small bowl combine the 2 teaspoons of all purpose flour with the hot oil and mix together until smooth.
- On a lightly floured surface, roll each piece of dough out into an oblong rectangle shape of about 12×3 inches. Brush some of the flour/oil mixture onto the surface then sprinkle with spring onions and seasoning of choice, if using. Starting from long end of the rectangle, roll the dough sheet up jelly roll style into a tight log. Now from one end, roll the opposite way into a coil. Tuck the remaining end underneath the coil. Now on a lightly floured surface, roll this coil out into a 7-8 inch pancake. Repeat with the remaining dough pieces.
- Heat a skillet with about ¼ inch of oil. Fry each pancake for about 2-3 minutes on each side until golden brown. Cut pancakes into wedges and serve hot.