Crispy Scallion Pancakes
Chewy, flaky Chinese scallion pancakes made with a hot-water dough.
Prep30 min
Cook15 min
Total45 min
Serves4
Calories~430 / serving
🥢Photo coming soon
Chewy, flaky Chinese scallion pancakes made with a hot-water dough. This one takes 45 min start to finish and serves 4. It earned a spot in our unleavened bread deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 45 min
- Everyday ingredients, most of them already in your pantry
- Tagged: unleavened, vegan, appetizer
Our best tip: The roll-and-coil step is what builds the flaky layers. Hot water makes the dough tender and easy to roll.
Truly unleavened: this recipe uses no yeast, baking powder, baking soda or sourdough starter. If you're baking for a church service or a religious holiday, check your tradition's guidelines.
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Crispy Scallion Pancakes
Prep30 min
Cook15 min
Total45 min
Calories~430 / serving
Servings4
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 3 tbsp neutral oil, plus more for frying
- 1/2 tsp salt
- 4 green onions, thinly sliced
- 2 tbsp soy sauce, for dipping
- 1 tbsp rice vinegar, for dipping
Instructions
- Stir the boiling water into the flour with chopsticks, then knead 5 minutes once cool enough. Cover and rest 30 minutes.
- Divide into 4. Roll one piece thin, brush with oil, sprinkle with salt and green onions.
- Roll it up into a rope, coil the rope into a snail, then roll the coil into a 7 inch pancake.
- Fry in 1 tbsp oil over medium heat 2 to 3 minutes per side until golden and crisp.
- Cut into wedges and serve with soy sauce mixed with rice vinegar.
Notes: The roll-and-coil step is what builds the flaky layers. Hot water makes the dough tender and easy to roll. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
Made it? Rate it
★★★★★