Scallion Pancakes
Scallion Pancakes
Ingredients
For the Dough
- 2 cups all-purpose flour
- 3/4 cup hot water, boiling
- 1/4 cup cold water
- 1/2 teaspoon salt
For the Oil Paste
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon Sichuan peppercorn, ground
- 2 tablespoons scallion whites, finely chopped
- 1/4 cup neutral oil, ripping hot
- 1 teaspoon toasted sesame oil
For Assembly and Cooking
- 1/2 cup scallions, chopped, green parts only
- 1/4 cup neutral oil, for pan-frying, as needed
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt for the dough. Pour the hot water over the flour mixture and stir until a shaggy dough forms. This partially cooks the starches, creating a more extensible dough.
⏱️ 2 min
- 2
Add the cold water to the dough mixture and continue to mix until all the flour is hydrated. Knead the dough in the bowl for about 5-7 minutes until it forms a smooth, elastic ball.
⏱️ 7 min
- 3
Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 45 minutes, and up to 2 hours. This allows the gluten to relax.
⏱️ 45 min
- 4
While the dough rests, prepare the oil paste. In a separate bowl, combine the flour, salt, white pepper, and ground Sichuan peppercorn. Add the finely chopped scallion whites.
⏱️ 3 min
- 5
Heat the neutral oil for the paste until it is ripping hot (just smoking). Carefully pour the hot oil over the scallion and spice mixture in the bowl. This will bloom the scallions and spices. Stir well.
⏱️ 2 min
- 6
Stir in the toasted sesame oil into the paste until well combined. Set aside.
⏱️ 1 min
- 7
Divide the rested dough into 4 equal portions. Take one portion and flatten it slightly. Using a pasta roller, start at setting 0 and roll the dough through twice.
⏱️ 3 min
- 8
Increase the pasta roller setting and continue rolling the dough through, two times at each setting, up to setting 4. For setting 5, roll through once. For setting 6, roll through four times. The goal is a sheet roughly 1 millimeter thick and 35-40 inches long.
⏱️ 10 min
- 9
Lay the thin dough sheet flat on a clean surface. Evenly brush a generous amount of the prepared oil paste over the entire surface of the dough. Scatter a portion of the chopped green scallions over the paste.
⏱️ 2 min
- 10
Carefully fold the dough sheet into layers to create a rectangular packet. The video suggests a multi-layered folding process to build layers. Repeat steps 7-10 for the remaining dough portions.
⏱️ 8 min
- 11
Place the folded dough packets on a tray lined with parchment paper. Freeze for at least 30 minutes to firm them up, which makes them easier to handle and helps maintain the layers during cooking.
⏱️ 30 min
- 12
Heat a cast iron pan or heavy-bottomed skillet over medium-high heat. Add enough neutral oil to coat the bottom of the pan (about 2 tablespoons). The ideal pan temperature is around 360-370°F (182-188°C).
⏱️ 2 min•🌡️ 365
- 13
Place one frozen pancake into the hot oil. Immediately cover the pan to trap steam and help the layers puff. Cook for 2-3 minutes per side, or until deeply golden brown and crisp.
⏱️ 8 min
- 14
Remove the cooked pancake from the pan and place it on a wire rack to drain any excess oil. Repeat with the remaining pancakes, adding more oil to the pan as needed.
⏱️ 2 min
- 15
Slice the scallion pancakes into wedges and serve hot. Listen for the satisfying crunch!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Scallion Pancakes
For the Dough
- 2 cups all-purpose flour
- 3/4 cup hot water, boiling
- 1/4 cup cold water
- 1/2 teaspoon salt
For the Oil Paste
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon Sichuan peppercorn, ground
- 2 tablespoons scallion whites, finely chopped
- 1/4 cup neutral oil, ripping hot
- 1 teaspoon toasted sesame oil
For Assembly and Cooking
- 1/2 cup scallions, chopped, green parts only
- 1/4 cup neutral oil, for pan-frying, as needed
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt for the dough. Pour the hot water over the flour mixture and stir until a shaggy dough forms. This partially cooks the starches, creating a more extensible dough.
⏱️ 2 min - 2
Add the cold water to the dough mixture and continue to mix until all the flour is hydrated. Knead the dough in the bowl for about 5-7 minutes until it forms a smooth, elastic ball.
⏱️ 7 min - 3
Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 45 minutes, and up to 2 hours. This allows the gluten to relax.
⏱️ 45 min - 4
While the dough rests, prepare the oil paste. In a separate bowl, combine the flour, salt, white pepper, and ground Sichuan peppercorn. Add the finely chopped scallion whites.
⏱️ 3 min - 5
Heat the neutral oil for the paste until it is ripping hot (just smoking). Carefully pour the hot oil over the scallion and spice mixture in the bowl. This will bloom the scallions and spices. Stir well.
⏱️ 2 min - 6
Stir in the toasted sesame oil into the paste until well combined. Set aside.
⏱️ 1 min - 7
Divide the rested dough into 4 equal portions. Take one portion and flatten it slightly. Using a pasta roller, start at setting 0 and roll the dough through twice.
⏱️ 3 min - 8
Increase the pasta roller setting and continue rolling the dough through, two times at each setting, up to setting 4. For setting 5, roll through once. For setting 6, roll through four times. The goal is a sheet roughly 1 millimeter thick and 35-40 inches long.
⏱️ 10 min - 9
Lay the thin dough sheet flat on a clean surface. Evenly brush a generous amount of the prepared oil paste over the entire surface of the dough. Scatter a portion of the chopped green scallions over the paste.
⏱️ 2 min - 10
Carefully fold the dough sheet into layers to create a rectangular packet. The video suggests a multi-layered folding process to build layers. Repeat steps 7-10 for the remaining dough portions.
⏱️ 8 min - 11
Place the folded dough packets on a tray lined with parchment paper. Freeze for at least 30 minutes to firm them up, which makes them easier to handle and helps maintain the layers during cooking.
⏱️ 30 min - 12
Heat a cast iron pan or heavy-bottomed skillet over medium-high heat. Add enough neutral oil to coat the bottom of the pan (about 2 tablespoons). The ideal pan temperature is around 360-370°F (182-188°C).
⏱️ 2 min•🌡️ 365 - 13
Place one frozen pancake into the hot oil. Immediately cover the pan to trap steam and help the layers puff. Cook for 2-3 minutes per side, or until deeply golden brown and crisp.
⏱️ 8 min - 14
Remove the cooked pancake from the pan and place it on a wire rack to drain any excess oil. Repeat with the remaining pancakes, adding more oil to the pan as needed.
⏱️ 2 min - 15
Slice the scallion pancakes into wedges and serve hot. Listen for the satisfying crunch!
⏱️ 1 min