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How I Finally Nailed Crispy Chinese Scallion Pancakes at Home

How I Finally Nailed Crispy Chinese Scallion Pancakes at Home
Prep
10 min
Cook
15 min
Total
45 min
Serves
4
Calories
180 kcal
Protein
4.00 g
Carbs
24.00 g
Fat
8.00 g

Ingredients

  • 2 cupsall-purpose flour
  • 3/4 cupboiling water
  • 1/2 teaspoonsalt
  • 2 tablespoonssesame oil ((for brushing layers))
  • 3-4scallions ((finely chopped))
  • Pinchsalt ((for sprinkling))
  • 2-3 tablespoonsvegetable oil or canola oil ((for pan-frying))

Instructions

  1. 1

    In a large bowl, mix the all-purpose flour with boiling water using chopsticks or a wooden spoon until a shaggy dough forms. When cool enough to handle, knead the dough for 5-7 minutes until smooth and elastic. Cover and let it rest for 20 minutes.

  2. 2

    Divide the dough into equal portions. Roll one portion into a thin rectangle, brush with sesame oil, sprinkle with scallions and salt, then roll it into a cylinder and coil into a snail shape. Flatten and roll into a pancake about 6-8 inches in diameter.

  3. 3

    Heat oil in a skillet over medium heat. Place the pancake in the pan and cook for 2-4 minutes on each side until golden and crispy. Drain on a paper towel-lined plate.