Delight in these crispy scallion pancakes, a perfect appetizer for any occasion.
Author:Olivia
Prep Time:30 minutes
Cook Time:50 minutes
Total Time:80 minutes
Yield:8 pancakes 1x
Category:Appetizer
Method:Frying
Cuisine:Chinese
Diet:Vegetarian
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
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.
Rest the dough: Cover the dough with a kitchen towel or plastic wrap and let it rest for at least 30 minutes.
Prepare the oil paste: In a separate bowl, whisk together 5 tablespoons flour, 1½ teaspoons salt, and 4 tablespoons vegetable oil until well combined.
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.
Add scallions: Sprinkle the 2 chopped scallions evenly on top of the oil paste.
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.
Flatten the pieces: Take each piece and gently flatten it into a disc using your palms.
Fry the pancakes: Heat neutral cooking oil in a skillet over medium heat. Fry each disc for about 3-4 minutes on each side.
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.