They definitely qualify as a Chinese restaurant addiction, but scallion pancakes are also a breeze to make at home (and yes, that probably makes them dangerous). Cheap and insanely delicious, they’re best fresh out of the pan when the outside is crisp and the inside is layered, steaming hot, and perfectly tender. In a word, irresistible. Or perhaps, omgYUM.
The rolling method for scallion pancakes is the secret behind all those delicious layers that separate beautifully during frying. It looks sorta complicated, but it only takes a couple minutes, and you’ll never look back once you get the hang of it.
Recipe adapted from Ming Tsai
Makes 4 7-inch pancakes
2 cups all purpose flour
1 cup boiling water
1 tablespoon toasted sesame oil
1/2 cup scallions, sliced into thin rings
Canola, vegetable, or peanut oil for frying
- In a bowl, combine flour and boiling water. Stir to combine. If the mixture does not form a ball, dump it all onto a counter and knead until the dough comes together. If you do this, remember the dough will be HOT, so watch your fingers.
- Let the dough rest for 30 minutes in a lightly oiled bowl. Divide dough into 4 even pieces.
- Using a rolling pin, roll one piece out into a 7-inch circle (it doesn’t have to be perfect). Brush the top with sesame oil, then sprinkle on 1/4 of the scallions. Roll the circle up to resemble a cigar. Then coil the cigar around itself until it looks like a snail. Roll this out into a 7-inch circle again (it will be between 1/8 and 1/4 inch thick). If scallions start popping out, don’t worry.
- Repeat step 3 for the remaining 3 pieces. Store the rolled out pancakes on a baking sheet in a single layer, or stack with a piece of parchment between each layer. Note: You can freeze the pancakes at this point and fry them directly from frozen.
- Fill the bottom of a 10″ skillet with a 1/4 inch deep layer of oil. Heat oil until a small slice of scallion thrown in bubbles vigorously.
- Fry each pancake individually. They will take about 1-2 minutes per side to get golden brown (use tongs to flip them). Drain on paper towels, then cut into wedges and serve with ginger-soy dipping sauce (below).
Ginger-Soy Dipping Sauce
Makes about 1/3 cup
1/4 cup soy sauce
1 teaspoon brown sugar
1 teaspoon rice wine vinegar
2 teaspoons ginger, grated or chopped very finely
2 teaspoons scallions, sliced into thin rings
- Combine all ingredients in a bowl and stir to dissolve sugar.