SCALLION PANCAKES — These savory green onion pancakes are crispy on the outside and chewy on the inside. The perfect side for any Asian meal. Don’t forget the dipping sauce!
I’ve been trying quite a few new Asian inspired recipes lately, and these Scallion Pancakes are definitely a new family favorite!
If you’re thinking of traditional pancakes made with batter, these delicious savory pancakes are something quite different. But in a really good way!
First of all, they’re made with a dough, rather than a batter, than you roll, coil and roll again. Then they’re deep fried, so they have a crispy golden outside and a tender, chewy center.
And of course, these pancakes are salty and savory, and rather than topping them off with syrup, you dip then in a sweet and tangy Asian dipping sauce.
So although they’re not meant for breakfast, these scallion pancakes are insanely tasty. I would happily eat them for any meal of the day.
They can be a bit tricky to master. I tried several recipes–some better than others–and combined the best techniques and ingredients in this recipe.
My first batch of pancakes were a little too small and thick, but I must say, they still tasted delicious. My family devoured them. And once you get the hang of the recipe, you’ll want to make them all the time.
The biggest tip: when the instructions say roll the dough thin, it means really, really thin. Like I said, my first attempt was a bit too thick.
They were still good, but rolling them thin is the key to that amazing crispy, chewy texture.
Yes, scallion pancakes require a bit of time and effort. But it is so worth it. And with Chinese New Year coming up, it’s well worth learning to make this traditional Asian flatbread.
These would be a wonderful appetizer for any Chinese New Year celebration.
My family now insists on having these Scallion Pancakes whenever I make an Asian meal. And honestly, I kind of insist on it myself.
Be sure to save this recipe for Scallion Pancakes to your favorite Pinterest board for later.
Here’s what you’ll need to make Scallion Pancakes
- Spices: crushed red pepper flakes, salt
- Sesame oil
- Vegetable oil
- Produce: scallions or green onions, fresh ginger
- Rice wine vinegar
- Soy sauce
- Chili oil
For the pancakes
- 2 1/2 cups flour, plus more for dusting
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
- 1 cup boiling water
- 1/3 cup plus 8 tablespoons vegetable oil, divided
- 2 bunches scallions or green onions, thinly sliced
For the sauce
- 4 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1/2 teaspoon chili oil
- 1 teaspoon sugar
- 1/8 teaspoon crushed red pepper flakes
- 1/2 teaspoon grated fresh ginger
- 1-2 tablespoons sliced scallions or green onions
- In a large gowl, whisk together flour and salt in a large bowl. Mix in sesame oil and cup boiling water with a wooden spoon until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead until dough is smooth, about 5 minutes. Cover with plastic wrap and let rest at room temperature for one hour.
- Divide the dough into 8 equal pieces and form into balls. Roll out one ball on a lightly floured work surface into a circle as thin as possible (to about 10" in diameter). Brush about 2 vegetable oil on each pancake and top with about ¼ cup scallions; season with salt, to taste. Roll the dough into a thin cylinder, then, starting at one end, wind the cylinder into a coil (like a cinnamon roll). Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.
- On a lightly floured surface, roll each coil into a 5" round pancake (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment paper.
- Heat 1 tablespoon vegetable oil in a medium skillet over medium-low heat. Working with one pancake at a time, cook , turning frequently to prevent scallions from burning, until golden brown and crisp on both sides, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
- In a medium bowl, whisk together ingredients for dipping sauce, Serve with pancake wedges.
Totally time does not including resting period for dough.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 289 Total Fat: 16g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 464mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 5g
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Who Dished It Up First: Adapted from Bon Appetit