Scallion Pancakes

I’ve been thinking of making Scallion Pancakes ever since I first saw them on Foodgawker and Tastespotting. Tonight was the night.    I decided to use the recipe from  Big, Bold, and Beautiful because her pancakes looked the best.
And they didn’t disappoint.   They were flaky and delicious. 

I mixed up my own dipping sauce using chopped green onion, garlic, ginger, chili paste, rice wine vinegar and a little sesame oil.
 Scallion Pancakes
2 cups flour
3/4-1 cup hot water
1/4 tsp. salt
Sesame oil
Scallions, finely chopped
Vegetable oil for pan-frying

Place flour in bowl. Add water and stir with fork until the dough starts to stick together. On a lightly floured board, knead the dough for five minutes or until satiny smooth. If the dough won’t stay together, add water in small increments. If dough is too wet, slowly add flour. Wrap dough in plastic wrap and let rest for 30 minutes. If you’re not ready to make the pancakes yet, you can put the dough in the fridge for up to a day or so.
Take rested dough and form it out into a cylinder on a floured cutting board. Cut into 6 portions.

Take one piece and keep the rest of the dough covered with plastic wrap and a kitchen towel so it doesn’t dry out.

Flatten out into a disk with the palm of your hand and roll out dough until it’s about 1/8 inch thick and 8 inches in diameter (if it’s smaller, don’t worry about it; if it’s bigger, consider if it will fit into your skillet). Brush top of pancake with sesame oil and distribute green onions. Roll dough into a cylinder and roll again into a coil (kind of like a cinnamon bun). Tuck end of dough underneath. Flatten out into a disk with the palm of your hand and roll out again to make an 8 inch circle, 1/8 inches thick.

Heat 10-inch skillet over medium/medium-high heat. Add 2 tbs. oil minimum and swirl it around; you can put a little more oil too if you’re not oil-adverse, enough so that the pancake will float a little and the oil will go slightly over the sides of the pancake, like pictured below. Add a pancake and cook until golden brown and dry on the edges, about 2-3 minutes, and flip over to cook the other side. When done, drain pancake on paper towels and repeat process with remaining dough.

Cut pancakes into wedges and serve with dipping sauce.

6 Comments Add yours

  1. Katy ~ says:

    It has been ages since I've had a scallion pancake (and then only at a Chinese restaurant). Yours look vastly better! Will have to try these soon as it's a food I've greatly missed and craved. Thank you for this!

  2. Zurin says:

    what beautifully made pancakes….Ninette would be proud. 🙂

  3. I agree Ninette will be proud..looks amazing..I know how good you are w/ dough!

  4. I just discovered your blog today. Your recipes are fabulous. Hope you will visit me soon:) Happy Holidays.

  5. These look heavenly Ann! The recipe I use doesn't produce scallion pancakes anything like this. I'm trying this recipe next time ~ they look delightful! You are so talented. I would hope someday to be HALF as skilled as you are. *sigh*Psst… offer cooking classes, you would be swamped with students! And I would be first in line. xo

  6. Ninette says:

    Glad you liked them. We make them all the time, and it's the recipe I've taught the most people. Yours look fabulous!

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