Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¾ cup hot water (plus more as needed)
- 4 tablespoons vegetable oil (divided)
- 1 teaspoon salt
- 1 ½ cups finely chopped scallions (green parts only)
- Sesame oil for brushing
- Extra flour for rolling out the dough
Instructions
- In a large mixing bowl, add the flour. Slowly pour in the hot water while stirring until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Divide the dough into four equal portions. Roll out one piece into a thin rectangle on a lightly floured surface.
- Brush the rolled-out dough with sesame oil, sprinkle with salt, and add chopped scallions.
- Roll the rectangle up like a jelly roll, then coil it into a spiral shape, tucking the end underneath. Flatten gently.
- Roll the coil into a pancake about ¼-inch thick.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the pancake for 2–3 minutes per side until golden brown and crisp. Repeat with remaining dough.
- Let cool slightly, then cut into wedges and serve warm with a dipping sauce.
Notes
Serve with soy sauce mixed with vinegar and chili oil for added flavor. Can also pair with soups or stir-fried vegetables.
- Prep Time: 15
- Cook Time: 20
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: scallion pancakes, Chinese cuisine, snacks, appetizers