Authentic Chinese Scallion Pancakes: A Step-by-Step Recipe

Ingredients

  • 2 cups of all-purpose flour
  • 1 cup of boiling water
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of salt
  • 1 bunch of scallions, finely chopped
  • Additional vegetable oil for cooking

Steps and instructions

  1. In a large bowl, mix the flour and salt together. Gradually add the boiling water, stirring continuously until a dough forms.
  2. Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic. Place the dough back into the bowl, cover with a damp cloth and let it rest for 30 minutes.
  3. Divide the dough into four equal parts. Roll out each part into a thin circle.
  4. Brush the top of each circle with vegetable oil, then evenly distribute the chopped scallions over the top.
  5. Roll up each circle into a log, then coil each log into a round disk. Flatten each disk with a rolling pin until it's about 1/4 inch thick.
  6. Heat a frying pan over medium heat, add a small amount of oil. Cook each pancake until golden brown on both sides, adding more oil as necessary.
  7. Serve the scallion pancakes hot, cut into wedges.

Tools for making

  • Large bowl - Used for mixing the flour and water to make the dough.
  • Rolling pin - Used to roll out the dough into thin circles and flatten the pancakes.
  • Frying pan - Used to cook the scallion pancakes.
  • Knife - Used to finely chop the scallions.
  • Brush - Used to brush vegetable oil onto the dough circles.

Recipe variations

  • Replace all-purpose flour with whole wheat flour for a healthier option.
  • Add minced garlic or ginger to the scallion filling for added flavor.
  • Mix in other vegetables like shredded carrots or sliced bell peppers to the scallion filling.
  • Make a savory dipping sauce using soy sauce, vinegar, sesame oil, and chili flakes.
  • For a spicy twist, sprinkle some red pepper flakes or Sichuan peppercorns on top of the pancakes before cooking.
  • Add cooked and diced meat, such as shredded chicken or minced pork, to the scallion filling for a meaty version.
  • Make it gluten-free by using a gluten-free flour blend or rice flour instead of all-purpose flour.

Recipe overview

This Scallion Pancake recipe is a delicious introduction to Chinese-style flatbreads. This savory pancake, filled with finely chopped scallions and seasoned with salt, is flavorful and satisfying, with a crispy exterior and soft, layered interior. This recipe is fairly straightforward, and involves kneading a simple dough, rolling it out, and pan-frying the pancakes until golden brown. These pancakes are great as a snack, appetizer, or side dish. So, roll up your sleeves and let's get cooking - hot, tasty scallion pancakes are closer than you think!

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute all-purpose flour with whole wheat flour if you prefer a healthier option, but note that the texture and flavor of the scallion pancakes may slightly differ.
  2. Can I make the dough in advance and refrigerate it? Yes, you can make the dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.
  3. Can I freeze the scallion pancakes? Yes, you can freeze the cooked scallion pancakes. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be kept in the freezer for up to 3 months. To reheat, simply pop them in a toaster oven or oven until warmed through.
  4. Can I add other ingredients to the filling? Certainly! While scallions are the traditional filling, you can get creative and add other ingredients such as minced garlic, shredded cheese, or even cooked and seasoned ground meat to customize the flavor of your scallion pancakes.
  5. Can I make smaller or larger pancakes? Yes, you can adjust the size of the pancakes according to your preference. Smaller pancakes will cook faster, while larger ones will take a bit longer. Just make sure to adjust the cooking time accordingly.

Serving dishes and utensils

  • Rolling pin - Used to roll out the dough into thin circles.
  • Frying pan - Needed to cook the scallion pancakes.
  • Knife - Used to finely chop the scallions.
  • Bowl - Used to mix the flour, salt, and boiling water together.
  • Brush - Used to brush vegetable oil onto the dough circles before adding the scallions.
  • Damp cloth - Used to cover the dough and let it rest.
  • Flour - Used for dusting the surface while kneading the dough.
  • Spatula - Used to flip the pancakes while cooking.

Origin stories

Scallion pancakes, or "Cong You Bing", are a savory, non-leavened flatbread folded with oil and minced scallions. Unlike Western pancakes, they are made from dough instead of batter. These deliciously flaky and crispy treats have been a staple in Chinese cuisine for centuries. The earliest mention of them can be traced back to the Northern and Southern dynasties (420-589 AD). Interestingly, there is a popular folk tale that pizza is an adaptation of the scallion pancake, brought back to Italy by Marco Polo. This tale, often cited by various chefs, has no factual basis but it adds a delicious twist to the rich history of these much-loved pancakes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.