Crispy Savory Chinese Scallion Pancakes (Print Version)
# Ingredients:
→ Dough Components
01 -
300g unbleached all-purpose flour
02 -
120 ml boiling water
03 -
60 ml room temperature water
04 -
5g fine salt
05 -
15 ml vegetable oil (for dough)
→ Scallion Filling
06 -
200g chopped scallions (green parts only)
07 -
15 ml Chinese five-spice powder (optional)
08 -
15 ml light soy sauce
09 -
7.5 ml sesame oil
10 -
1.25g fine salt
→ For Cooking and Garnish
11 -
60-90 ml cooking oil (for brushing and pan-frying)
12 -
15 ml chili oil (for serving, adjust to taste)
13 -
Fresh chopped green onion and coriander (for garnish, optional)
# Instructions:
01 -
In a large mixing bowl, combine the 300g unbleached all-purpose flour with 5g fine salt.
02 -
Pour in the 120 ml boiling water and swiftly mix with chopsticks or a spatula until a shaggy dough forms. Add the 60 ml room temperature water and continue to mix until the dough coalesces. Transfer to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is excessively sticky, incorporate small amounts of flour; if too dry, add water teaspoon by teaspoon.
03 -
Cover the kneaded dough with a damp cloth or plastic wrap and allow it to rest for a minimum of 30 minutes, or up to 2 hours, to relax the gluten for optimal flakiness.
04 -
While the dough rests, in a small bowl, combine the 200g chopped scallions (green parts only), 15 ml Chinese five-spice powder (if using), 15 ml light soy sauce, 7.5 ml sesame oil, and 1.25g fine salt. Mix thoroughly.
05 -
Divide the rested dough into 4 to 6 equal portions.
06 -
On a lightly floured surface, roll out one portion of dough into a thin oval or circle, approximately 20-25 cm in diameter. Brush the surface evenly with approximately 15 ml vegetable oil.
07 -
Spread a generous and uniform layer of the prepared scallion mixture over the oiled dough, ensuring a small border remains along the edges.
08 -
Starting from one edge, tightly roll the dough into a log shape. Pinch the ends firmly to seal. Coil the log into a spiral, tucking the end securely underneath, then gently press down to slightly flatten the spiral.
09 -
Continue the rolling, filling, and coiling process for all remaining dough portions.
10 -
Heat 30-45 ml cooking oil in a non-stick skillet or cast-iron pan over medium heat. Carefully place one pancake in the hot pan and cook for 3-4 minutes per side, or until golden brown and crispy. Gently press down on the pancake with a spatula during cooking to ensure even browning.
11 -
Remove the cooked pancake from the pan and transfer to a cutting board. Using a sharp knife, slice it into wedges. Serve immediately with 15 ml chili oil (or to taste) and an optional garnish of fresh chopped green onion and coriander.
# Notes:
01 -
The dough should be soft and pliable. Adjust water or flour as needed to achieve the right consistency.
02 -
Do not omit the resting time! It is crucial for gluten relaxation, resulting in a more tender and flaky pancake.
03 -
Customize the amount of scallions and five-spice powder to your preference. A pinch of white pepper can also enhance the flavor.
04 -
Uncooked, rolled, and coiled pancakes can be frozen. Wrap individually in plastic wrap and store in a freezer bag for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
05 -
Explore variations by incorporating other fillings such as cooked pork, shrimp, or kimchi for a heartier pancake.