Scallion Pancakes
These homemade Chinese scallion pancakes are crispy, chewy, and packed with fresh scallions. Easy to make, authentic, and fail-proof, they’re perfect for breakfast, snacks, or a tasty appetizer.
Servings: 8 pieces
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon chicken bouillon powder optional
- ½ cup boiled hot water
- 3 - 4 stalks scallion or green onion, green parts only, trimmed and cut into small rounds, to yield about a tightly packed ⅓ cup or more
- 2 tablespoons oil for brushing
- Extra all-purpose flour for dusting and rolling
- Oil for frying
Instructions
How To Make The Dough:
- Sift the all-purpose flour into a large bowl. Add the salt and chicken bouillon powder (if using), mix well, and set aside.
- Slowly add the water to the flour and knead until the dough is soft, no longer sticky, smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1½ tablespoons of water. Cover the dough with a damp cloth or paper towel and let it rest for 30 minutes.
- Add the scallions to the dough and mix well.
How To Roll Scallion Pancakes:
- On a lightly floured surface, divide the dough into 8 small balls.
- Working with one dough ball at a time, roll it into a thin disc (about 15cm) using a rolling pin, dusting the pin lightly with all-purpose flour as needed. Brush the surface of the pancake with oil.
- Roll the dough into a long cylinder.
- Roll it up into a tight coil, like a snail.
- Dust the rolling pin with flour and roll the coiled dough flat to about 6 inches (15 cm) in diameter. Transfer to a baking sheet. Repeat with the remaining dough balls.
How To Fry Scallion Pancakes:
- Add some oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet.
- Pan-fry the pancake until lightly golden brown, about 1 minute per side. Flip and cook the other side. Repeat with the remaining pancakes and serve immediately. Serve immediately with homemade soy milk.
Video
Notes
- If skipping the chicken bouillon powder, use 1 1/2 teaspoons salt instead of 1 teaspoon.
- For extra aroma, mix 1 teaspoon sesame oil into the brushing oil before rolling the dough into a cylinder.
Nutrition
Serving: 8pieces | Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.03mg | Sodium: 352mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg