No ratings yet
Savory Scallion Pancakes
Savory Scallion Pancakes are thinly rolled pancakes that are packed full of chopped scallions. Serve them as an appetizer or side dish along with your favorite Asian dipping sauce.
Main Course or Side Dish
plus more for rolling
peanut or canola oil
Favorite Asian dipping sauce
Tools and equipment
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.
Adapted from The Chinese Takeout Cookbook by Diana Kuan