Scallion Pancakes
This crisp, classic Chinese appetizer may seem intimidating to make at home, but your efforts will be well worth it. We recommend serving this savory, flaky flatbread with a simple dipping sauce, sesame seeds or your favorite chopped greens.
Prep
Measure and Mix the Dry Ingredients
Measure and combine into a large bowl and set aside.
- All Purpose Flour2 cups
- Kosher Salt½ tsp.
Cooking Steps
1. Measure and Add the Water to the Pan
- Water1 cup
2. Cue is Bringing the Water to a Boil
Set the pan to Power Level 10 and bring the water to a boil and turn off the heat. Heating the water to a boil before making the dough will reduce elasticity and provide the right texture, making it easier to roll out.
3. Slowly Add the Hot Water to the Flour
Slowly pour the hot water into the flour and start to mix with chopsticks or a fork. The mixture should develop large shaggy flakes.
- Water(boiled)1 cup
4. Add the Cold Water As Needed
If needed gradually add water a little bit at a time, working it in with your hands, until no dry flour is left at the bottom of the bowl. Work the dough together to form a ball. The dough should stick slightly to the bowl when you lift it.
- Cold Wateras needed
5. Knead the Dough
Transfer the dough to a lightly floured surface and knead for a few minutes or until the dough is even and springy.
6. Transfer and Rest the Dough
Rub the surface of a small bowl with oil. Add the dough and cover with plastic wrap, rest for 20 minutes and set aside.
- High Heat Oil(grapeseed, vegetable, canola)as needed
7. Make the Filling
While the dough rests, mix the remaining flour, salt, baking soda and oil to form a thin paste.
- All Purpose Flour¼ cup
- Kosher Salt1 ½ tsps.
- Baking Soda⅛ tsp.
- High Heat Oil(grapeseed, vegetable, canola)¼ cup
8. Make the Sauce
In a small mixing bowl, whisk the sauce ingredients until well combined. Set aside.
- Soy Sauce2 Tbsps.
- Rice Wine Vinegar2 Tbsps.
- Scallion Whites(finely chopped)1 Tbsp.
- Ginger(finely chopped)1 tsp.
- Sesame Oil½ tsp.
- Sesame Seeds1 tsp.
9. Divide the Dough
Once the 20 minutes have passed, remove the dough and shape it into a log on a lightly floured surface and divide it into 6 equal portions. Place all but one portion back in the bowl and cover.
- All Purpose Flouras needed
10. Roll Out the Dough
Take one portion and roll it out to form a rectangle about 1/4 inch thick. Use flour as needed so the dough doesn’t stick to the board.
- All Purpose Flouras needed
11. Add the Filling and Scallion Greens
Brush about 1 teaspoon of the filling onto the dough and sprinkle evenly with a layer of sliced scallion greens.
- Fillingas needed
- Scallion Greens(thinly sliced)as needed
12. Form a Rope
Roll the dough lengthwise into a long rope. Pull gently to elongate and compress.
13. Coil the Dough
Brush the dough lightly with the filling. Starting at one end, coil the rope and tuck the end underneath so it looks like a cinnamon roll. Press down gently with the palm of your hand to flatten slightly. Repeat the process with the remaining dough.
14. Create a Pancake
Take one of your coils and roll it into a thin circular pancake, using more flour as needed. It should be about 8 inches in diameter.
- AP Flouras needed
15. Add the Oil While Preheating the Pan
Add the oil then preheat the pan at 425°F/ 218°C (high).
- High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
16. Add and Cook the Pancake
Cook the pancake for 3 minutes or until the edges begin to char. Roll out the next pancake as this one cooks.
17. Flip and Finishing Cooking the Pancake
Flip the pancake and cook for 3 minutes or until is is slightly chared or toasted on the edges.
18. Remove the Pancake
Transfer the pancake to a cutting board. Repeat the cooking steps for the remaining pancakes, then turn off the heat and proceed wit the recipe.
19. Season, Slice and Serve
Sprinkle the pancake with kosher salt, cut it into quarters and serve hot alongside the dipping sauce.
- Kosher Saltas needed
- Dipping Sauceall
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