Scallion pancakes
Scallion pancakes are a popular Chinese breakfast treat, featuring crispy, flaky layers filled with fresh scallions. They are often served hot with a soy-based dipping sauce, making them a savory start to the day.
Chinese · 60 min · 4 servings · Łukasz Woźniak
Ingredients
- 250 g all-purpose flour
- 150 ml boiling water
- 4 scallions, finely chopped
- 1 tsp salt
- 60 ml vegetable oil
- to taste, for dipping soy sauce
- to taste, for dipping vinegar
Method
- In a mixing bowl, combine the flour and salt. Gradually pour in the boiling water, stirring with chopsticks or a fork until the dough starts to come together.
- Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- Divide the rested dough into 4 equal portions. Roll one portion into a thin circle (about 20 cm in diameter).
- Brush a thin layer of oil over the surface of the dough circle. Sprinkle a quarter of the scallions evenly over it.
- Roll the dough circle tightly into a log, then coil it into a spiral shape. Flatten it gently with your palm.
- Roll the coiled dough into a thin circle again (about 15 cm in diameter). Repeat with the remaining portions.
- Heat a non-stick skillet over medium heat and add a bit of oil. Fry each pancake for about 2-3 minutes on each side, until golden and crispy.
- Remove from the skillet and drain on paper towels. Serve hot with soy sauce and vinegar for dipping.