Scallion Pancakes are a savory, crispy delight that make for a perfect snack or side dish. Thin layers of dough are folded with fresh scallions, then pan-fried to golden perfection, creating a satisfying crunch on the outside and a tender, flavorful interior.
What Are Scallion Pancakes?
Scallion pancakes are a popular Chinese savory pastry made from dough that is rolled out and filled with chopped green onions, then fried until crispy. Unlike regular pancakes, which are made with batter, scallion pancakes are made with a simple dough of flour, water, and salt. After kneading, the dough is rolled into thin layers, brushed with oil, and sprinkled with chopped scallions. The dough is then rolled up into a spiral, flattened into a pancake, and pan-fried until golden brown and crispy.
Traditionally served as a snack or appetizer, scallion pancakes are often accompanied by a dipping sauce made from soy sauce, vinegar, and sometimes a touch of sesame oil. Their rich, savory flavor and satisfying crunch make them irresistible, and they’re often enjoyed with a hot cup of tea or as part of a larger Chinese meal.
Ingredients for Scallion Pancakes
To make authentic, homemade scallion pancakes, you will need the following ingredients:
- All-Purpose Flour: The base of the dough. It’s important to use all-purpose flour for the right balance of elasticity and chewiness.
- Warm Water: This helps activate the gluten in the flour and makes the dough easy to roll out.
- Salt: To season the dough.
- Vegetable Oil: For brushing the dough and for frying. The oil helps create the crispy layers in the pancakes.
- Scallions (Green Onions): The main flavoring ingredient. Chop them finely to distribute their fragrance evenly throughout the dough.
- Sesame Oil: Optional, but a little drizzle of sesame oil in the dough or as part of the dipping sauce adds depth of flavor.
- Soy Sauce and Rice Vinegar: For the dipping sauce (optional, but highly recommended for serving).
Tips and Tricks for Perfect Scallion Pancakes
Rest the Dough: Allowing the dough to rest for at least 30 minutes makes it easier to roll out and results in a more tender, flaky pancake.
Use Plenty of Oil: The oil is what gives scallion pancakes their crispy texture. Be sure to coat the dough generously with oil before rolling and also fry them in a sufficient amount of oil to get that crispy golden exterior.
Don’t Overstuff: While it’s tempting to add a lot of scallions, be careful not to overstuff the dough, as this can make it harder to roll and fry evenly.
Roll Thin: The thinner you roll out the dough, the flakier and crispier your pancake will be. Aim for a thin, even layer.
Leftover Pancakes: If you have leftover scallion pancakes, store them in an airtight container in the fridge and reheat them in a dry skillet for 2-3 minutes per side to regain their crispy texture.
Variations of Scallion Pancakes
While the classic version of scallion pancakes is delicious on its own, there are plenty of variations to suit your tastes:
Spicy Scallion Pancakes: Add chili flakes or chopped fresh chilies to the filling for a bit of heat. You can also mix chili oil into the dipping sauce for a spicy kick.
Meat-filled Scallion Pancakes: For a heartier version, add ground pork, beef, or chicken to the filling. Simply sauté the meat with scallions and seasonings before adding it to the dough.
Cheese and Scallion Pancakes: For a fusion twist, sprinkle shredded cheese, such as mozzarella or cheddar, on the dough along with the scallions for a cheesy, savory pancake.
Vegan Scallion Pancakes: Use plant-based oil and skip the optional sesame oil. These pancakes are naturally vegan, so just make sure you use vegan-friendly oils.
How to Serve Scallion Pancakes
Scallion pancakes can be served as a snack, appetizer, or side dish. Here are a few ideas for how to enjoy them:
- With Dipping Sauce: A simple dipping sauce made from soy sauce, rice vinegar, and sesame oil is the classic way to serve scallion pancakes. For a more complex sauce, add a bit of sugar, garlic, or even a dash of chili sauce.
- As a Side Dish: Serve scallion pancakes alongside your favorite Chinese or Asian dishes, such as stir-fries, dumplings, or noodle soups.
- For Breakfast: Enjoy these pancakes with a cup of hot tea for a savory breakfast option.
- As a Snack: They’re perfect for afternoon tea or as a light snack to satisfy your cravings.
How to Store Scallion Pancakes
Scallion pancakes are best enjoyed fresh, but you can store leftovers to enjoy later:
- In the Refrigerator: Store any leftover pancakes in an airtight container in the fridge for up to 2-3 days.
- Freezing: To freeze, wrap the pancakes tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep in the freezer for up to a month.
- Reheating: To reheat, place the pancakes in a dry skillet over medium heat for a few minutes on each side until crispy again. You can also reheat them in the oven at 350°F (175°C) for about 5-7 minutes.
Recipe FAQs
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the fridge for up to a day. Just be sure to wrap it tightly to prevent it from drying out.
What kind of flour should I use?
All-purpose flour works best for making scallion pancakes. If you’re looking for a chewier texture, you can substitute some of the all-purpose flour with cake flour.
Can I make these pancakes gluten-free?
Yes, you can use a gluten-free flour blend to make these pancakes gluten-free. However, the texture may vary slightly, so experiment with different flour blends to find what works best.
Scallion Pancakes
Scallion Pancakes are a savory, crispy delight that make for a perfect snack or side dish. Thin layers of dough are folded with fresh scallions, then pan-fried to golden perfection, creating a satisfying crunch on the outside and a tender, flavorful interior.
Ingredients
For the Dough:
- 2 cups (300 g) all-purpose flour
- ½ teaspoon salt
- ½ cup (120 ml) boiling water
- ¼ cup cool water
- For the Filling:
- 1/3 cup (50 g) all-purpose flour
- ¼ cup peanut oil (or your choice of oil like olive oil, melted coconut oil, or even chicken fat)
- ¾ teaspoon salt
- 8 green onions, split and chopped (about 1 cup)
For Cooking:
- Vegetable oil for pan frying
For Dipping Sauce (Optional):
- 1 ½ tablespoon soy sauce
- 1 tablespoon Chinkiang vinegar (or rice vinegar)
- ¼ teaspoon sugar
Instructions
- Make the Dough: Option 1 (Hand Mixing): In a large bowl, mix the flour and salt. Gradually pour in the hot water while stirring with chopsticks or a fork, until the water is absorbed. Add the cool water and keep stirring until dough flakes form. Press the dough together, adding more water if needed. Knead until a firm ball forms, about 5 minutes. Cover and let rest for 20 minutes.
- Option 2 (Mixer Method): Add flour and salt to your mixer bowl with the dough hook. Gradually add the hot water, followed by the cool water. Mix for 1 minute, then knead on medium speed for 3 minutes until a ball of dough forms. Cover and let rest for 20 minutes.
- Make the Filling: While the dough rests, combine the flour, oil, and salt in a small bowl until a smooth paste forms. Set aside. If making the dipping sauce, mix all sauce ingredients with 1 tablespoon of water in a bowl until the sugar dissolves.
- Shape the Pancakes: Once the dough has rested, knead it for 1 minute to smooth it out. Divide the dough into 6 equal pieces (around 76g each), shaping each into a ball.
- Roll out one ball at a time into a thin rectangle (6x10 inches). Brush with a thin layer of filling paste, leaving a small border at the edges. Sprinkle the chopped green onions over the paste, concentrating on one side to form an "L" shape.
- Carefully roll the dough from the longer edge where the green onions are, sealing it tightly into a long tube.
- Coil the tube into a spiral and gently flatten it. Pinch the seam to seal and tuck the end underneath. Set aside, covering with plastic wrap to keep them from drying out. Repeat with remaining dough portions.
- Roll the Pancakes: Roll each spiral into a 7-8 inch circle. If air bubbles form or onions spill out, it’s totally fine. Just keep rolling until you get a nice, flat pancake.
- Cook the Pancakes: Heat a large skillet or cast-iron pan over medium-high heat. Add enough oil to coat the bottom. Once hot, add a pancake and swirl it around to ensure it doesn't stick. Cover and reduce the heat to medium, cooking for 1 minute.
- Flip the pancake, cover, and cook for another minute. Remove the lid and press the pancake with a spatula to ensure it crisps up evenly. Continue flipping and pressing until both sides are golden and crispy, about 3 minutes total. Adjust heat to medium-low if necessary.
- Remove the pancake from the pan and let it cool on a rack or cutting board. Repeat with the rest of the pancakes.
- Serve: Once cooled enough to handle, cut the pancakes into 6 wedges and serve on a platter. Enjoy hot with the dipping sauce on the side!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 143Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 333mgCarbohydrates 19gFiber 1gSugar 0gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Conclusion
Scallion pancakes are a delicious, crispy, and savory treat that’s perfect for any occasion. With just a few simple ingredients, you can make this classic Chinese dish at home and enjoy the irresistible combination of flaky layers and fragrant green onions. Whether you’re serving them as a snack, appetizer, or side dish, scallion pancakes are always a crowd-pleaser. So, grab your ingredients, roll up your sleeves, and get ready to enjoy these crispy delights!
Try other pancake recipes: