Chinese Scallion Pancakes recipe

All Recipes Appetizers and Snacks

Ingredients

2 cups all-purpose flour
1 tablespoon salt, divided
¾ cup boiling water
½ cup cold water, or as needed
vegetable oil, or as needed, divided
1 bunch green onions (scallions), minced

Nutrition Info

365.9 calories
carbohydrate: 51.8 g
cholesterol: : -
fat: 14.3 g
fiber: 3.2 g
protein: 7.5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 1756.6 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix flour and 1 teaspoon salt together in a large bowl, pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.

  2. Turn dough onto a lightly floured work surface, divide into 4 equal pieces.

  3. Roll 1 piece of dough into a large thin round, brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.

  4. Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round, cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Recipe Yield

4 servings

Recipe Note

Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.

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