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Crispy Scallion Pancakes: 8 Steps to Homemade Perfection

Scallion Pancakes

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Delight in these crispy scallion pancakes, a perfect appetizer for any occasion.

Ingredients

Scale
  • 2⅓ cups all-purpose flour (plus 1 tablespoon)
  • 1 teaspoon salt
  • ¾ cup warm water (plus 1 tablespoon)
  • 5 tablespoons all-purpose flour
  • 1½ teaspoons salt
  • 4 tablespoons vegetable oil
  • 2 scallions (chopped into 2-inch segments)
  • 2 teaspoons pork lard (optional)
  • 1 tablespoon black vinegar
  • 1 tablespoon light soy sauce
  • 1 teaspoon granulated sugar
  • 1 clove garlic (minced)
  • 1 1-inch piece fresh ginger (julienned)

Instructions

  1. Mix the dough: In a large bowl, combine the 2⅓ cups flour, 1 teaspoon salt, and ¾ cup warm water. Stir until a dough forms, then knead gently until smooth, about 5-7 minutes.
  2. Rest the dough: Cover the dough with a kitchen towel or plastic wrap and let it rest for at least 30 minutes.
  3. Prepare the oil paste: In a separate bowl, whisk together 5 tablespoons flour, 1½ teaspoons salt, and 4 tablespoons vegetable oil until well combined.
  4. Roll out the dough: On a floured surface, roll the rested dough into a rectangle approximately ¼ inch thick. Spread the oil paste evenly across the dough.
  5. Add scallions: Sprinkle the 2 chopped scallions evenly on top of the oil paste.
  6. Roll tightly: Starting from one edge, roll the dough tightly into a log, pinching the seams to secure the filling. Then slice the log into approximately 8 even pieces.
  7. Flatten the pieces: Take each piece and gently flatten it into a disc using your palms.
  8. Fry the pancakes: Heat neutral cooking oil in a skillet over medium heat. Fry each disc for about 3-4 minutes on each side.
  9. Make the dipping sauce: In a small bowl, mix together black vinegar, light soy sauce, sugar, minced garlic, and julienned ginger until well combined.

Notes

  • Serve hot for the best texture.
  • Store leftovers in an airtight container in the refrigerator.
  • Reheat in a skillet for crispy results.

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