Cook and Scale
Chinese Scallion Pancakes
4 servings · 50 min total
Flaky, layered flatbreads laced with sesame oil and spring onion, pan-fried until golden and shatteringly crisp on the outside.
Ingredients
- 300 g wheat flour
- 1¾ dl water, hot
- 4 tbsp sesame oil
- 6 spring onion, finely chopped
- 1 tsp salt
- 4 tbsp vegetable oil, for frying
- 3 tbsp soy sauce, for dipping
- 1 tbsp rice vinegar, for dipping
- 1 tsp chilli flakes, for dipping
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Knead and rest the dough — Stir the hot water into the flour until a shaggy dough forms, then knead for 5 minutes until smooth. Rest, covered, for 20 minutes.
- 2.
Roll out and season the dough — Divide the dough into four, roll each piece into a thin circle, brush with sesame oil, and scatter with spring onion and salt.
- 3.
Coil the dough into a spiral — Roll each circle up into a tight rope, then coil into a spiral and flatten gently with a rolling pin into a disc.
- 4.
Fry the pancakes — Fry the pancakes in the vegetable oil over medium heat for 3 minutes per side until golden and crisp.
- 5.
Slice and serve — Cut into wedges and serve hot with a dipping sauce of soy sauce, rice vinegar, and chili flakes.