Go Back
Email Link
Print
Recipe Image
Instruction Images
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
CHINESE SCALLION PANCAKES
Michelle Sam
Traditional scallion pancakes. The failproof technique results in a flaky, tender pancake with the perfect chewiness and crunch.
5
from 1 vote
Cook Mode
Prevent your screen from going dark
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Resting
1
hour
hr
30
minutes
mins
Total Time
2
hours
hrs
Course
Appetizer
Cuisine
Chinese
Servings
3
pancakes
Calories
204
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
125
g
cake flour or all purpose flour
▢
80
g
boiling water
▢
20
g
room temperature water
Filling paste
▢
¼
tsp
sea salt
▢
15
g
chopped scallions
chives
▢
1
Tbsp
cooking oil
or coconut oil
▢
1
Tbsp
all purpose flour
Instructions
Dough
▢
Place flour in a bowl.
125 g cake flour or all purpose flour
▢
Using a chopstick, add the BOILING water to the dough and mix.
80 g boiling water
▢
Gradually add the room temperature water and mix.
20 g room temperature water
▢
Using your hands, combine dough to form a scraggly ball.
▢
Cover the bowl and allow to rest for 45 minutes.
Filling
▢
Finely slice scallions. Cut the white part length-wise before slicing to ensure tender scallions.
15 g chopped scallions
▢
Combine scallions, salt, oil and flour to make a paste. Cool in refrigerator until dough is ready.
¼ tsp sea salt,
15 g chopped scallions,
1 Tbsp cooking oil,
1 Tbsp all purpose flour
Rolling the pancake
▢
Knead the dough to form a smooth ball.
▢
On an oiled surface, roll the dough into a fairly thin large rectangle
▢
Spread the filling over the entire surface of the rectangle.
▢
Cut the dough into the number of pancakes (3 for a 1x recipe) forming smaller rectangles.
▢
Roll the dough into a roulade or swiss roll, forming a long tube.
▢
Stretch the tube.
▢
Coil both ends of the tube to create a figure 8
▢
Stack one coil of the tube onto the other coil of the same tube by twisting the dough at the middle
▢
Using the palms of your hand, press the dough into thick discs
▢
Cover and allow to rest for at least 1/2 hour or overnight.
▢
Roll the discs with an oiled rolling pin on an oiled surface until 1/4 " (.6 cm) high
▢
Heat about ½ " (1.25 cm) oil in a skillet until 375° fahrenheit (191° celcius)
▢
Fry the pancakes on both sides until golden brown.
▢
Remove from oil and place on a wire rack to cool
Nutrition
Serving:
3
pancakes
Calories:
204
kcal
Carbohydrates:
34
g
Protein:
5
g
Fat:
5
g
Saturated Fat:
1
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
3
g
Trans Fat:
1
g
Sodium:
197
mg
Potassium:
61
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
50
IU
Vitamin C:
1
mg
Calcium:
11
mg
Iron:
2
mg
Net Carbohydrates:
33
g
Keyword
dim sum, scallion pancakes
Tried this recipe?
Let me know
how it was or if you have any questions or suggestions!
I want to see!
Follow
@Sammywongskitchen
on Instagram or Facebook, snap a photo and tag it
#sammywongskitchen