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Chinese
Scallion Pancake Side
35 min total20 prep15 cook4 servings260 cal
VegetarianClassicContains gluten
Shatteringly crisp Chinese scallion pancakes with flaky layers and plenty of green onion. A pan-fried side perfect alongside stir-fries and dumplings.
Ingredients
pantry
- 2.5 cupall-purpose flour
- 1 cupwarm water
- 2 tbspsesame oil
- 0.25 cupvegetable oil
- 1 tspsalt
produce
- 6green onions
Steps
- Mix flour, salt, and water into a soft dough; rest 20 minutes.
- Slice green onions thinly.
- Roll dough into a rectangle; brush with sesame oil and scatter scallions.
- Roll into a log, coil, and flatten again into a round.
- Heat vegetable oil in a skillet over medium-high.
- Pan-fry pancake 3 minutes per side until golden and crisp.
- Press with spatula while frying for even browning.
- Cut into wedges and serve hot with dipping sauce.
Tips
- Roll and coil dough twice for maximum flaky layers.
- Press pancakes thin before frying for extra crispness.
- Use a mix of sesame and vegetable oil in the pan.
- Serve with soy-ginger dipping sauce.
