Crispy Chinese Scallion Pancakes

$- 2 cups all-purpose flour - 3/4 cup boiling water - 1/2 teaspoon salt - 1/4 cup sesame oil (divided) - 4-5 scallions, finely chopped - Black sesame seeds (optional, for garnish) - Additional flour for dusting To make crispy Chinese scallion pancakes, start with these ingredients. The all-purpose flour forms the base of the dough. Boiling water helps create a soft, pliable texture. Salt enhances the flavor of the dough, while sesame oil adds a rich taste. Scallions bring a fresh, onion-like flavor that makes these pancakes unique. Optional black sesame seeds provide a nice garnish and extra crunch. You will also need additional flour for dusting while rolling out the dough. Gather all your ingredients before you start cooking. This way, you’ll have everything ready and won’t miss a step in the process. {{ingredient_image_2}} - Mixing flour and salt: In a large bowl, combine 2 cups of all-purpose flour with 1/2 teaspoon of salt. This mix forms the base of your pancake. - Incorporating boiling water: Carefully pour in 3/4 cup of boiling water. Use chopsticks or a fork to stir until a shaggy dough forms. Be careful of the steam—it can be hot! - Kneading until smooth: Once the dough cools, transfer it to a floured surface. Knead for about 5-7 minutes. You want the dough to be smooth and elastic. Cover it with a towel and let it rest for 30 minutes. - Dividing the dough: After resting, divide the dough into four equal pieces. This makes it easy to work with each piece. - Rolling out into circles: Take one piece and roll it out on a lightly floured surface. Aim for a thin circle, about 8-10 inches wide. - Applying oil and adding scallions: Brush a thin layer of sesame oil on the rolled dough. Evenly sprinkle the finely chopped scallions over the top. - Heating the skillet: Heat a non-stick skillet over medium-high heat. Add a tablespoon of sesame oil to the pan. - Frying until golden brown: Place one pancake in the skillet. Cook for about 3-4 minutes on each side. Look for a golden brown color and a crispy texture. - Slicing and serving: Once cooked, transfer the pancake to a plate with paper towels. This helps absorb any extra oil. Slice each pancake into wedges and serve them hot. Optionally, garnish with black sesame seeds for extra flavor. To make your scallion pancakes super crispy, follow these simple steps: - Patience in cooking: Cook each pancake slowly. This allows the outside to crisp up nicely while the inside cooks through. - Proper oil temperature: Heat the oil until it shimmers. This ensures a good sear on the pancakes. - Resting the dough: Let the dough rest for 30 minutes. This makes it easier to roll out and helps with texture. Avoid these common pitfalls for the best results: - Overworking the dough: Knead just until smooth. Too much kneading makes the dough tough. - Not using enough oil: Oil is key for crispness. Don’t skimp on it in the skillet. - Incorrect skillet heat: If the heat is too low, the pancakes may turn soggy. If too high, they can burn. Make your pancakes pop with these serving ideas: - Dipping sauces: Serve with soy sauce, chili oil, or a creamy dip for added flavor. - Presentation ideas: Slice the pancakes into wedges. Arrange them on a large platter. Garnish with black sesame seeds for color and flair. Pro Tips Use High-Quality Scallions: Fresh, vibrant scallions will enhance the flavor and texture of your pancakes significantly. Rest the Dough: Allowing the dough to rest is crucial; it helps the gluten relax and makes rolling easier. Adjust Oil for Crispiness: Don’t skimp on the sesame oil when cooking; it aids in achieving that perfect crispy texture. Experiment with Fillings: Feel free to add other ingredients like herbs or spices in addition to scallions for a unique twist. {{image_4}} You can change up your scallion pancakes by adding different fillings. Here are some ideas: - Cheese or herbs: Try adding shredded cheese or fresh herbs like cilantro or basil for a delicious twist. - Spicy flavored oil: Mix chili oil or Szechuan pepper oil with the sesame oil for a kick. - Additional vegetables: Grated carrots, spinach, or bell peppers can boost flavor and nutrition. If you need a gluten-free version, you can still enjoy these pancakes. Here are some tips: - Alternative flours: Use rice flour or a gluten-free all-purpose blend. These work well but may change the texture. - Tips for texture: Add a little xanthan gum to help bind the dough and give it a better chew. You can cook these pancakes in different ways. Each method offers a unique taste. - Cooking methods: Frying gives a crispy texture, while baking is easier and healthier. - Texture differences: Fried pancakes are golden and flaky, while baked ones are softer and chewier. After cooking, let your scallion pancakes cool. This step is key to keeping them crispy. Wrap each pancake in plastic wrap or foil. Avoid stacking them while they are warm. Store them in the fridge if you plan to eat them within a few days. Use an airtight container to keep them fresh longer. To bring back the crispness, you can reheat your pancakes in two ways: - Oven method: Preheat your oven to 375°F (190°C). Place the pancakes on a baking sheet. Heat for about 10 minutes. This keeps them crispy and warm. - Skillet method: Heat a non-stick skillet over medium heat. Add a little sesame oil. Place the pancake in the skillet and cook for 2-3 minutes on each side. This method gives great texture. You can freeze your scallion pancakes for later use. Here’s how: - Freezing before cooking: Roll and shape the pancakes, then place them on a baking sheet. Freeze until solid. Once frozen, transfer them to a zip-top bag. This keeps them fresh. - Freezing after cooking: Cool the pancakes fully, wrap them tightly, and store them in a freezer-safe container. For thawing, place the frozen pancakes in the fridge overnight. Reheat them using the skillet or oven method for the best results. Crispy Chinese scallion pancakes are flat, savory treats. They are made from simple dough and chopped scallions. The pancakes are crispy on the outside and chewy on the inside. You cook them in a hot skillet with oil until golden brown. They are perfect as a snack or appetizer. Yes, you can make the dough in advance. After kneading, wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. When you’re ready to cook, let it sit at room temperature for about 30 minutes. This helps the dough relax and makes it easier to roll out. This recipe is already vegan-friendly. All the ingredients are plant-based. You can use vegetable oil instead of sesame oil if you prefer. Just keep the same technique for rolling and frying the pancakes. Soggy pancakes often come from too much moisture or not enough heat. Ensure your skillet is hot enough before adding the pancake. If they are still soggy, try cooking them longer on each side. You can also place them on paper towels after cooking to absorb extra oil. Scallion pancakes pair well with several dips. Soy sauce is a classic choice. You can also try a spicy chili oil or a tangy vinegar dip. For a fun twist, serve with a side of pickled vegetables. These add a nice contrast to the rich pancakes. Crispy Chinese scallion pancakes are fun and easy to make. We covered the right ingredients, mixing techniques, and cooking methods. Remember to choose the best frying temp for crispiness. Avoid common mistakes and try different fillings for variety. Store, reheat, and even freeze leftovers properly to enjoy later. With these tips, you can impress anyone with your scallion pancakes. Enjoy the process and savor each bite!$

Crispy Chinese Scallion Pancakes

Deliciously crispy and flaky scallion pancakes, perfect as an appetizer or snack.

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Prep Time 20

Cook Time 40

Total Time 1

Course Appetizer

Cuisine Chinese

Servings 4

Calories 200 kcal

Ingredients

2 cups all-purpose flour
3.75 cups boiling water
0.5 teaspoon salt
0.25 cup sesame oil (divided)
4 pieces scallions, finely chopped
to taste optional black sesame seeds (for garnish)
as needed for dusting additional flour

Instructions

In a large mixing bowl, combine the all-purpose flour and salt. Carefully pour in the boiling water, using chopsticks or a fork to stir until a shaggy dough forms. Be cautious of the steam.
When the dough cools enough to handle, transfer it to a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Once ready, cover the dough with a kitchen towel and let it rest for 30 minutes to relax.
After the resting period, divide the dough into four equal pieces. Take one piece and on a lightly floured surface, roll it out into a thin circle, approximately 8-10 inches in diameter.
Using a brush, apply a thin layer of sesame oil over the surface of the rolled-out dough. Generously sprinkle the finely chopped scallions evenly across the dough.
Starting from one edge, carefully roll the dough tightly into a log. Then, coil the log into a snail-like shape, tucking the end underneath. Flatten the coiled dough gently with the palm of your hand.
Roll the coiled dough into another thin circle, aiming for about 1/4 inch thick. Repeat the rolling, oiling, and coiling process with the remaining dough pieces.
Heat a non-stick skillet over medium-high heat and add a tablespoon of the reserved sesame oil. Place one of the pancakes in the skillet and cook for about 3-4 minutes on each side, until it achieves a golden brown hue and crispy texture.
Once cooked, transfer the pancake to a plate lined with paper towels to absorb excess oil. Continue cooking the remaining pancakes, adding more oil to the skillet as needed.
Slice each pancake into wedges. Serve them hot, and if desired, garnish with black sesame seeds for an extra touch of flavor and visual appeal.

Notes

Arrange the scallion pancakes on a rustic wooden board and offer a small dish of soy sauce or a spicy dipping sauce alongside them to enhance the dining experience.

Keyword Chinese cuisine, scallion pancakes, snack