Go Back
+ servings
blue pasta bowl with quartered chinese scallion pancakes and a ramekin of dipping sauce

Chinese Scallion Pancakes

Adapted from Serious Eats
4.50 from 4 votes
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course
Cuisine Chinese
Servings 2 Entrees
Calories 967 kcal

Ingredients
  

Instructions
 

  • In the bowl of a food processor fitted with the blade, add flour and salt.
    With the processor running, slowly drizzle in ¾ C boiling water.
    Process for 10-15 seconds, until dough forms a ball that rides around the center of the processor. If your dough doesn’t come together, add 1 tablespoon boiling water at a time until it only just comes together.
    Transfer to a floured work surface (I use my big cutting board here for easier cleanup) and knead a few times until dough is smooth. If your dough feels too sticky, sprinkle flour on top of the dough and work it in. Try not to overwork the dough, stopping kneading as soon as possible.
    Shape into a ball and transfer to a lightly oiled bowl, covering with either a damp towel, plastic wrap, or bee’s wrap being careful to keep the moisture in. Rest 30 minutes, or up to overnight.
  • Make sauce by combining soy sauce or tamari, rice vinegar, 2 tablespoon scallions, fresh ginger, agave, and sesame seeds.
    Set sauce aside at room temperature.
  • Divide dough into 4 equal pieces, shaping each into a smooth, round ball. Keep any pieces you aren’t working with covered until you need them. On a floured work surface, roll out the ball in a circle until about ⅛” thick, or about 8” in diameter.
    Using a pastry brush, brush a thin layer of toasted sesame oil across the top. Roll into a cigar shape, keeping the roll as tight as possible. Now roll into a nautilus shell shape, tucking the tail underneath.
  • Squish the shell gently with the palm of your hand and then roll it out with a rolling pin to the same thickness as before. Brush with another thin layer of toasted sesame oil. Sprinkle with ¼ remaining chopped scallions.
    Roll into a cigar shape, keeping the roll as tight as possible. Now roll into a nautilus shell shape, tucking the tail underneath. Squish the shell gently with the palm of your hand and then roll it out with a rolling pin to the same thickness as before. One pancake down! Repeat with the remaining 3 pancakes.
  • Heat ¼ C neutral (vegetable, grapeseed, canola, peanut) oil in a cast iron or nonstick pan over medium high heat (if your stovetop is like mine and basically has three temperatures, I’d stick to the medium side) until shimmering. Add one pancake, gently shaking the pan back and forth so it doesn’t stick. When golden brown, flip it and cook until golden brown on the second side. Remove pancake to paper-towel lined plate to drain excess oil, then sprinkle with salt while still hot. Repeat with all pancakes.
  • Slice into quarters and EAT WHILE THEY’RE STILL HOT, dipping into sauce for all that flavor. Enjoy!

Notes

  • If soy isn't part of your diet, try swapping in either coconut aminos or Bragg's liquid aminos instead.
  • Scallion pancakes can be made ahead and frozen for up to 3 months. To reheat, lightly pan-fry in a small amount of oil.

Nutrition

Calories: 967kcalCarbohydrates: 132gProtein: 22gFat: 38gSaturated Fat: 7gSodium: 4297mgPotassium: 452mgFiber: 6gSugar: 18gVitamin A: 120IUVitamin C: 2mgCalcium: 284mgIron: 9mg
Keyword Cheap, Easy, Vegan, Vegetarian
Tried this recipe?Let us know how it was!