Description
These flavorful Chinese Scallion Pancakes are crispy, savory flatbreads packed with fragrant green onions and a hint of Chinese five-spice powder. They have a chewy texture and are perfect as an appetizer or snack, traditionally served with a sweet and sour dipping sauce.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon Himalayan pink salt
- 1/2 cup boiling water
- 1/3 cup cold water
- 1 tablespoon vegetable oil
Filling and Finishing
- 2 cups scallion greens, chopped
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon sesame oil (for brushing inside the pancake)
Instructions
- Make the dough: In a large mixing bowl, combine the all-purpose flour and Himalayan pink salt. Gradually pour in the boiling water while stirring with chopsticks or a fork to partially cook the flour. Add the cold water slowly and continue mixing until a shaggy dough forms. Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. Cover with a damp cloth and let it rest for 30 minutes.
- Prepare the filling: In a small bowl, combine the chopped scallion greens with the Chinese five-spice powder. Mix thoroughly.
- Roll out and fill the pancakes: Divide the dough into 4 equal balls. On a lightly floured surface, roll out one ball into a thin circle. Brush the surface evenly with sesame oil, then sprinkle a quarter of the scallion and five-spice mixture over the dough. Roll the dough up like a jelly roll, then coil it into a round snail shape. Flatten gently with your palm and roll out again into a 6-7 inch circle. Repeat with remaining dough and filling.
- Cook the pancakes: Heat a non-stick skillet or cast-iron pan over medium heat and add 1 tablespoon vegetable oil. Place one pancake in the pan and cook for 3-4 minutes on each side until golden brown and crispy. Adjust the heat if necessary to avoid burning. Repeat with remaining pancakes, adding oil as needed.
- Serve: Cut the scallion pancakes into wedges and serve warm with your choice of dipping sauce such as sweet and sour or soy sauce mixed with vinegar and chili.
Notes
- A scallion pancake is a flatbread filled with aromatic green onions and typically served with a sweet and sour dipping sauce.
- Use boiling water to help partially cook the dough for a chewy texture.
- Resting the dough allows gluten to relax, making it easier to roll out thinly.
- Adjust the heat carefully during cooking to achieve a crispy crust without burning.
- Scallion pancakes are best eaten fresh and warm to retain their crispiness.
Nutrition
- Serving Size: 1 pancake
- Calories: 307 kcal
- Sugar: 1 g
- Sodium: 301 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
