Savory Scallion Pancakes are thinly rolled pancakes that are packed full of chopped scallions and delicious flavor. Serve them as an appetizer or side dish along with your favorite Asian dipping sauce.
Chinese food may be my favorite cuisine to eat at a restaurant or takeout. That said, we don't do it often because it gets expensive, and I always tend to eat more than my fair share because I can't seem to stop myself.
This recipe for Savory Scallion Pancakes is one I found in a cookbook I own called "The Chinese Takeout Cookbook" by Diana Kuan (pg. 37), and it's pretty specific when it comes to the directions for forming, and rolling, the pancakes.
However, if you know me (and if you're a regular reader here), then you know I have a hard time following directions. LOL. Actually, I did follow the directions with the first half of the dough. But after that, I blazed my own trails and rolled the Savory Scallion Pancakes in a way that I think worked just as well, even though it's probably some sort of sin in Chinese culture (but I hope not).
Since I don't want to offend anyone, this is my disclaimer that I am only here to share recipes that I think my readers will enjoy, and can easily recreate. In the following video, you'll notice that I share two ways to roll Savory Scallion Pancakes. The second way is my take on making the process a little easier. Watch and learn as I show you the two different ways I used to roll these pancakes, from there you can decide what way will work best for you.
Savory Scallion Pancakes
- 1½ cups all-purpose flour plus more for rolling
- 1 teaspoon salt
- pinch black pepper
- ½ cup warm water
- 3 tablespoons peanut or canola oil
- ½ cup chopped scallions
- Favorite Asian dipping sauce
Tools and equipment
- 2 medium bowls
- rolling pin
- large skillet
- pastry brush
- paper towels
- Oil the inside of a medium bowl and set aside.
- Whisk the flour, salt, and pepper together in a second medium bowl.
- Add the warm water to the flour mixture and knead with hands to fully incorporate, until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead by hand a few minutes.
- Place the dough into the oiled bowl and cover the bowl with a damp paper towel. Let the dough rest for 30 minutes.
- Divide the rested dough in half.
- Working with one half of dough at a time (cover the half you're not working with), roll the dough out into a 12 inch rope.
- Divide the rope into 6 equal pieces.
- Use a rolling pin to roll each piece of dough into a flattened disc (approximately ¼" thickness).
- *Note - to insure the dough rolls into an disc, roll the dough from the center out and rotate the dough during the rolling process.
- Brush the flattened pancakes with a touch of oil and sprinkle liberally with the chopped scallions.
- Roll the pancake to form a cigar shape.
- Start at one end of the cigar shape and roll the pancake into a tight coil.
- Use the rolling pin to flatten the coil shape into a ¼" disc.
- Stack the pancakes using oil between the cakes to prevent sticking.
- Hand knead the chopped scallions into the rested dough.
- Divide the dough in half and roll each half of dough out into a 12" rope.
- Divide each rope into 6 equal pieces.
- Roll each piece into a flattened disc.
- Brush each pancake with oil to prevent sticking and stack the pancakes until ready to cook.
- Heat a large, heavy skillet over medium/high heat.
- Cook the pancakes in the skillet for 2 minutes per side, flip and cook and additional 2 minutes to brown the other side.
- Serve warm with you choice of Asian dipping sauces.
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.