AuthorKathleen GloverCategoryRecommended, Sides, Snacks, Vegan, VegeterianDifficultyIntermediateScallion pancakes are the kind of recipe that you think isn't possible to make at home. What if I told you they are far easier to make than what you think Once you learn how to make it, you won't even think about going to a restaurant. Make sure to serve it with our dipping sauce, since that is arguably the star of the dish!
The most important part of the recipe is the hot boiling water, that's the secret to the flaky crispiness of scallion pancakes we all know and love.
Inspired by Bon Appetit Magazine
Bring 1 cup of water to a boil in a kettle or a microwave.
Whisk 2½ cups flour and 1 tsp. salt and 1 cup boiling water in a large bowl.
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover the dough with plastic wrap and let it rest at room temperature 1 hour.
After an hour, divide the dough into 8 pieces. Working with one dough ball at a time, roll out on a lightly floured work surface as thin as possible.
Brush about 2 tsp. vegetable oil on dough and top with sesame seeds and about ¼ cup scallions, season with salt. Roll dough away from you, rolling into a thin cylinder, then starting at 1 end, roll the dough into itself to create a coil (similar to a cinnamon roll). Cover each coil with plastic wrap and repeat with remaining dough balls. Let rest at room temperature 15 minutes.
Keeping the other coils covered, roll each coil out with a rolling pin on a lightly floured surface to a 5" round. Repeat with each coil.
Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one pancake at a time, cook a pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let it rest about 5 minutes before cutting into slices.
For the sauce, whisk vinegar, soy sauce, chili oil, sugar, and crushed red pepper flakes in a small bowl until sugar is dissolved.
Ingredients
Directions
Bring 1 cup of water to a boil in a kettle or a microwave.
Whisk 2½ cups flour and 1 tsp. salt and 1 cup boiling water in a large bowl.
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover the dough with plastic wrap and let it rest at room temperature 1 hour.
After an hour, divide the dough into 8 pieces. Working with one dough ball at a time, roll out on a lightly floured work surface as thin as possible.
Brush about 2 tsp. vegetable oil on dough and top with sesame seeds and about ¼ cup scallions, season with salt. Roll dough away from you, rolling into a thin cylinder, then starting at 1 end, roll the dough into itself to create a coil (similar to a cinnamon roll). Cover each coil with plastic wrap and repeat with remaining dough balls. Let rest at room temperature 15 minutes.
Keeping the other coils covered, roll each coil out with a rolling pin on a lightly floured surface to a 5" round. Repeat with each coil.
Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one pancake at a time, cook a pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let it rest about 5 minutes before cutting into slices.
For the sauce, whisk vinegar, soy sauce, chili oil, sugar, and crushed red pepper flakes in a small bowl until sugar is dissolved.