SCALLION PANCAKES

(VEGAN, VEGETARIAN, AND DAIRY FREE)

If you’ve ever had these flaky fried discs dotted with slivers of green onions, you know they can be seriously addictive. When you have perfected the quick and easy scallion pancake recipe to the point that it only takes you an hour or less to make, it’s dangerous business. We give you this scallion pancake recipe with a warning: with great power comes great responsibility. After trying these pancakes, the mere sizzle of the pan or scent of freshly chopped scallions may cause you to relinquish control, churning out pancake after pancake and consuming every bite. Cook at your own risk…


Ingredients

1 recipe Hot Water Dough (see Hot Water Dough blog post) rested

1/4 cup (52 g) toasted sesame oil

1 1/3 cups (80 g) thinly sliced scallions

Neutral oil, such as canola, for cooking

Kosher salt

Soy Vinegar Dippings Sauce, for serving

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Instructions

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MAKE THE PANCAKES

Cut the dough into 4 equal pieces. Take one piece and cover the rest with a damp cloth. Roll the piece into a ball, flatten it slightly, then use a rolling pin to flatten it into a circle about 8 inches in diameter. Use a brush (or your fingers) to cover the dough circle with 1 tablespoon of the sesame oil, then sprinkle with 1/3 cup of the scallions.

Roll up the circle into a snake (see photos above for a visual guide), then twist the snake into a snail-like spiral and tuck the end underneath. Flatten slightly with your hand, then use the rolling pin to roll out again into an 8-inch circle. Stop here, or, if you want more flaky layers, repeat the snake and snail steps and roll out again. Be gentle, as scallions may burst out of the dough as you continue. Repeat with the remaining dough to make 4 pancakes.

COOK THE PANCAKES

Heat a thin layer of neutral oil in a large skillet over medium-high heat until shimmering. Don’t skimp on the oil; ample oil is part of the charm of this dish. Carefully slide the pancake into the pan and fry on each side until golden brown, about 3 minutes per side. Sprinkle lightly with salt and place on a paper towel to cool. Repeat with the remaining pancakes. Cut into wedges and serve with soy vinegar dipping sauce. Try not to burn your tongue.


Makes 4 pancakes.

Click here to buy our Double Awesome Chinese Food Cookbook to try out more delicious recipes!

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