Scallion Pancakes
葱油饼
Flaky, chewy pan-fried flatbreads layered with sesame oil and green onions.
Serves 4
Prep 1 hr
Cook 15 min
Ingredients
- 2 cups all-purpose flour, plus more for rolling
- 3/4 cup hot water
- 1 teaspoon salt, divided
- 4 tablespoons sesame oil or vegetable oil, divided
- 4 green onions, finely chopped
- 2 tablespoons vegetable oil for frying
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Steps
Step 1. Stir the flour and hot water together, then knead for 5 minutes until smooth. Cover and rest for 30 minutes.
Step 2. Divide the dough into 4 pieces. Roll one into a thin circle, brush with 1 tablespoon of the oil, and sprinkle with a quarter of the green onions and a pinch of salt.
Step 3. Roll it up like a cigar, then coil it into a snail shape and tuck the end underneath. Flatten with your palm and roll out to about 6 inches wide. Repeat.
Step 4. Fry each pancake in the vegetable oil over medium heat for 3 minutes per side, until golden and crisp.
Step 5. Cut into wedges. Stir the soy sauce and vinegar for dipping.
Where this recipe comes from
Yoribang Chinese recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Chinese dishes. Soy sauce, rice vinegar, sesame oil, Shaoxing wine, and doubanjiang (spicy bean paste) are sold at Asian grocery stores. Cook in a wok or a large frying pan over high heat, and have everything chopped before you start.