Description
Scallion Pancakes, also known as Shallot Pancakes, are a savory, crispy Chinese flatbread made from simple ingredients including flour, water, and chopped scallions. The dough is rolled, shaped, and pan-fried to golden perfection, resulting in a deliciously chewy and flaky pancake perfect as an appetizer or snack. Served with a tangy dipping sauce made from soy sauce, black vinegar, and chili paste for added flavor.
Ingredients
Scale
Dough
- 2 1/2 cups plain flour
- 1 tsp salt
- 1 cup water
Filling
- 2 cups chopped shallots (green onions, shallots) (about half a large bunch)
- Pinch of salt
For Cooking
- Oil spray (any kind except olive oil)
- 4 tbsp vegetable or canola oil
Dipping Sauce
- Soy sauce (equal parts)
- Black vinegar (or substitute with white vinegar, equal parts)
- Chilli paste (optional, as desired)
Instructions
- Make the dough: Combine the plain flour and 1 tsp of salt in a large bowl. Gradually add water in three batches, mixing with a spoon between additions to form a sticky dough.
- Knead and rest: Knead the dough for about a minute either in the bowl or on a floured surface until smooth. Cover the dough with cling wrap and let it rest for 10 minutes to relax the gluten.
- Divide the dough: Split the rested dough into two equal pieces for easier handling.
- Roll out dough: Roll out one piece of dough into a thin rectangle approximately 1.5 feet (50 cm) long and 8 inches (20 cm) wide.
- Oil and roll: Lightly spray the dough surface with oil (avoid olive oil). Starting from the wide end, roll the dough tightly into a long cylindrical shape.
- Coil and roll again: Coil the rolled dough into a snail shape, then gently press down and roll out again into a similar rectangle.
- Add scallions: Spray the dough surface again with oil and evenly scatter the chopped scallions with a pinch of salt. Roll the dough up tightly once more from the wide end into a cylinder.
- Cut and coil: Cut the roll in half, then coil each half into a snail shape. These coils will become the pancakes.
- Repeat for second dough piece: Perform the same rolling, filling, and coiling steps with the second dough ball, yielding four coils in total.
- Flatten and roll pancakes: Flatten each coil with your hand, then use a rolling pin to roll each coil into a round pancake about 1/3 inch (0.5 cm) thick.
- Pan fry pancakes: Heat 1 tbsp of vegetable or canola oil in a pan over medium heat. Fry each pancake for about 1.5 minutes on the first side, then flip and fry for 1 minute on the other side. Press down gently with a spatula to ensure even cooking. The pancakes should develop a dark golden brown crust.
- Prepare dipping sauce: Combine equal parts soy sauce and black vinegar in a small dipping dish. Add a dollop of Asian chili paste if desired for a spicy kick. Serve alongside the hot scallion pancakes.
Notes
- When mixing the dough, add water gradually to get the right consistency; it should be soft but not sticky.
- Allowing the dough to rest is crucial for easier rolling and better texture.
- Use vegetable or canola oil for pan-frying; olive oil is not recommended due to flavor and smoke point.
- Feel free to adjust the amount of scallions to your preference.
- The chili paste in the dipping sauce is optional and adjustable according to taste.
