Scallion Pancake Recipe

Chinese Scallion Pancakes (葱油饼)

Super crispy and flaky on the outside and slightly chewy inside, my dim sum favorite, scallion pancakes, make a wonderful snack that you’ll love! {Vegan}

Prep: 10min

Total: 60min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 202 kcal, Carbohydrate 25.7 g, Protein 3.6 g, Fat 9.3 g, Saturated Fat 1.6 g, Sodium 246 mg, Fiber 1.1 g, Sugar 0.3 g

Ingredients:

• 2 cups (300 g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup boiling water
• 1/4 cup cool water
• 1/4 cup + 2 tablespoons (50 g) all-purpose flour
• 1/4 cup peanut oil ((or your favorite oil like olive oil, melted coconut oil, melted butter, or melted chicken fat etc.))
• 3/4 teaspoon salt
• 8 to 10 green onions (, split down the middle and chopped (yield 1 cup))
• Vegetable oil for pan frying
• 1 1/2 tablespoon soy sauce
• 1 tablespoon Chinkiang vinegar ((or rice vinegar))
• 1/4 teaspoon sugar

Instruction:

1. OPTION 2 – USING A MIXER: Combine the flour and salt in the mixer bowl with the dough hook attachment. Turn it to the mix setting and slowly drizzle in the hot water followed by the cool water. After a minute of mixing, drizzling in a little extra water if there is any dry flour remaining. Turn to setting 4 and knead until a ball of dough is formed, about 3 minutes. Cover and let rest for 20 minutes.
2. If making the dipping sauce, combine all the ingredients with 1 tablespoon of water in a small bowl and mix until the sugar is dissolved.
3. Set the formed pancake aside and cover it with plastic wrap. Repeat steps 4 and 5 until each pancake is ready.
4. If you plan to store the pancakes and cook them later, place each pancake onto a piece of parchment paper and stack them. Transfer the pancakes to a large ziplock bag, squeeze out as much air as possible, and seal the bag. You can freeze the pancakes for up to 3 months.
5. Once the pancakes are slightly cooled enough to handle, cut into 6 pieces and transfer to a serving platter. Serve hot with the dipping sauce as an appetizer.
6. Let the frozen pancakes thaw for 10 minutes then proceed from step 8.
7. Place the leftover pancakes in a ziplock bag by stacking them together. Store in the fridge up to 3 days. To reheat, add a pancake to a pan and heat over medium heat, cook, flip occasionally until the pancakes turn warm throughout.

Scallion Pancakes (Cong You Bing, 葱油饼)

An informative guide to homemade scallion pancakes, a layered Chinese flatbread loved for its super crispy, flaky texture and oniony, aromatic taste.

Prep: 12min

Total: 33min

Yield: 4

Serving Size: 1 pancake

Nutrition Facts: servingSize 1 pancake, calories 350 kcal

Ingredients:

• 250 g all-purpose flour (plain flour) (about 2 cups (see note 1 for substitutes))
• 160 g hot water (about ⅔ cup)
• Cooking oil (for coating)
• 2 tbsp melted lard (or coconut oil, see note 2 for other substitutes)
• 2 tbsp all-purpose flour (plain flour)
• ¼ tsp ground Sichuan pepper (or Chinese five-spice powder)
• ¼ tsp salt
• 40 g finely chopped scallions (green onion/spring onion) (about ½ cup)
• 1 tbsp neutral cooking oil
• Homemade chilli oil
• Black rice vinegar
• Light soy sauce

Instruction:

1. Tightly cover the dough with cling film and leave to rest for 15 mins.
2. While waiting, add melted lard (or other oil), flour, Sichuan pepper (or five-spice) and salt to a small bowl. Mix until it becomes a smooth paste.
3. Cut the rope into 4 cylinders. Stand a piece on one end. Press down with your hand, then flatten it with the rolling pin into a pancake that measures around 13cm/5” in diameter. Alternatively, cut the rope into 3 parts and roll each into a thinner pancake which measures about 23cm/9”.
4. For the best result, rest the pancakes on a wire rack for a minute or two before serving (condensation will form if placed on a plate straightaway). Also, the remaining heat will cook the inside further during the resting time.
5. Store leftover pancakes in airtight bags in the fridge for up to 3 days. Reheat in a pan/oven/air-fryer.
6. Cook frozen pancakes without defrosting following the same method. If they’re thick ones, add a little water while cooking with the lid on (like how you make pan-fried dumplings).

Chinese Scallion Pancakes

Detailed steps for making traditional Chinese scallion pancakes at home. A vegan scallion pancake with vegetable oil recipe.

Prep: 20min

Total: 26min

Serving Size: 1 serving

Nutrition Facts: calories 577 kcal, Carbohydrate 106 g, Protein 16 g, Fat 9 g, Sodium 501 mg, Fiber 7 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 2 cup unshifted all purpose flour (, around 300g)
• 1/2 cup hot boiling water
• 1/4 cup room temperature water
• 1 tsp. salt
• 1 tbsp. vegetable cooking oil
• 4~6 tbsp. cooking oil (, 2 for brushing, other for pan-frying)
• 2 cup chopped scallion ( , use green part only)
• 1 tbsp. Chinese five spice powder (, optional )
• 1 tbsp. light soy sauce
• 1/2 tbsp. sesame oil
• 1/4 tsp. salt
• 1 tbsp. chili oil
• chopped green onion and coriander

Instruction:

1. After resting, then knead until very smooth (around 3-5 minutes ). Then divide the dough into 4 pieces. Shape each portion into a smooth round dough. Cover the rest for 20 to 30 minutes.
2. Then roll out the pancake into a large round circle. Be gentle and use your hand as most as possible. To get a perfect round pancake for beginners, get yourself a small pan (18 to 20cm in diameter) and push with your fingers to spread the dough over the pan.
3. Mix all the seasonings for the dipping sauce. Serve along with the pancakes.

How To Make Scallion Pancakes