Chinese Scallion Pancakes

How to Make Chinese Scallion Pancakes

1. 1

   Step 1: Make the dough

   Combine the flour and kosher salt in a large bowl. Slowly pour in the boiling water while stirring with a wooden spoon until a shaggy dough forms, then let cool slightly and knead on a lightly floured surface 3–4 minutes until smooth and elastic. Cover the dough and let it rest 15–20 minutes to relax the gluten.

   For this step

   • 2 cupsAll-purpose flour
   • 3/4 cupBoiling water
   • 1 tspKosher salt
   
2. 2

   Step 2: Prepare for layering

   Divide the rested dough into four equal pieces and roll each into a ball. Using a rolling pin, roll one ball into a thin rectangle about 1/8 inch thick, then brush the surface lightly with neutral oil and drizzle a little sesame oil to flavor the layers.

   For this step

   • 4 tbspNeutral oil (vegetable or canola)
   • 1 tspSesame oil
   
3. 3

   Step 3: Add scallions and shape pancakes

   Evenly sprinkle a quarter of the thinly sliced scallions over the oiled dough. Roll the dough into a tight log, coil it into a round snail shape, then flatten gently with the palm and roll again into a 1/4-inch thick pancake. Repeat with remaining dough and let the formed pancakes rest 5 minutes.

   For this step

   • 4 stalksScallions (green onions), thinly sliced
   
4. 4

   Step 4: Pan-fry until crisp

   Heat a heavy skillet over medium heat and add about 1 tablespoon neutral oil. Fry each pancake 2–4 minutes per side, pressing lightly with a spatula, until both sides are golden brown and crisp; add a little more oil between pancakes if needed. Transfer to a wire rack or paper towel-lined plate to drain briefly.
   
5. 5

   Step 5: Make dipping sauce and serve

   Whisk together soy sauce, rice vinegar, and sugar until the sugar dissolves to make a simple dipping sauce. Cut pancakes into wedges and serve hot with the sauce on the side for dipping.

   For this step

   • 2 tbspSoy sauce (for dipping)
   • 1 tbspRice vinegar (for dipping)
   • 1 tspGranulated sugar (for dipping)
   

1. Combine the flour and kosher salt in a large bowl. Slowly pour in the boiling water while stirring with a wooden spoon until a shaggy dough forms, then let cool slightly and knead on a lightly floured surface 3–4 minutes until smooth and elastic. Cover the dough and let it rest 15–20 minutes to relax the gluten.
2. Divide the rested dough into four equal pieces and roll each into a ball. Using a rolling pin, roll one ball into a thin rectangle about 1/8 inch thick, then brush the surface lightly with neutral oil and drizzle a little sesame oil to flavor the layers.
3. Evenly sprinkle a quarter of the thinly sliced scallions over the oiled dough. Roll the dough into a tight log, coil it into a round snail shape, then flatten gently with the palm and roll again into a 1/4-inch thick pancake. Repeat with remaining dough and let the formed pancakes rest 5 minutes.
4. Heat a heavy skillet over medium heat and add about 1 tablespoon neutral oil. Fry each pancake 2–4 minutes per side, pressing lightly with a spatula, until both sides are golden brown and crisp; add a little more oil between pancakes if needed. Transfer to a wire rack or paper towel-lined plate to drain briefly.
5. Whisk together soy sauce, rice vinegar, and sugar until the sugar dissolves to make a simple dipping sauce. Cut pancakes into wedges and serve hot with the sauce on the side for dipping.