aka 蔥油餅. One of my favourite street foods. Crispy and flaky on the outside, slightly chewy on the inside.
In order to make the best scallion pancakes, the secret is to achieve that crispy and flaky exterior, while filled with a lot of thin layers. It’s always the crispiest when you have it straight out from the pan.
The more scallions (green onions), the better. When scallions are cooked, they produce this fragrant smell which makes the pancakes so flavourful.
A key tip is to roll the dough into a log TIGHTLY. You then twist the dough, and roll it into a spiral form. That produces the internal layers when cooked.
These scallion pancakes are also vegan-friendly with super simple ingredients. You can also customize it by adding on a fried egg, or any topping you like! It’s also suitable for breakfast, a main dish, or as a snack.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Crispy & Flaky Scallion Pancakes
Ingredients
- 400 g all purpose flour
- 260 ml cold water
- 10 stalks scallions (finely chopped)
- 1 tsp salt
- 4 tbsp vegetable oil, plus more for cooking
- Toasted sesame seeds (optional)
Instructions
Dough
- In a large mixing bowl, combine together the flour and cold water while stirring with chopsticks. When the dough starts becoming flaky, knead the dough until it becomes smooth (add more water or flour if necessary). Divide into two balls and cover with a damp cloth. Let it rest for 20 minutes.
- On a lightly floured surface, roll out the dough into a thickness of 0.1 cm.
- Sprinkle on half of the salt, and roll the salt around the dough. Then, spread on half of the oil, ensuring every part of the dough is spread with oil. Top off with half of the chopped scallions.
- Roll the dough tightly into a log and seal both ends. Then, twist the dough. Roll the dough inwards from the bottom to the middle, and repeat the same process for the other half of the log, forming a spiral. Repeat steps 3 and 4 for the other half of the dough. Cover and let it rest for 20 minutes.
- On a lightly floured surface, roll out the dough into a thickness of 0.5 cm.
Cooking
- In a pan over medium-high heat with heated oil, add in the pancake. Cook until it becomes slightly golden brown. Flip, and cover with a lid. Let it cook for 5 minutes.
- Remove the lid. Flip and pan fry the other side by adding in a little extra oil to let it crisp up. Let it cook for 2-3 minutes, or until golden brown. Repeat for the other pancake. Slice into pieces and sprinkle on the toasted sesame seeds (optional). Enjoy!
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