Crispy Scallion Pancakes
Crispy Scallion Pancakes
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
For the Filling/Paste
- 1 bunch spring onions, finely chopped
- 1/4 cup dried shiitake mushrooms, rehydrated, squeezed dry, and finely chopped (optional)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon Chinese five-spice powder
- 1/4 cup vegetable oil
For Cooking
- 2 tablespoons vegetable oil, for frying
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt for the dough. Gradually add the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead briefly for 2-3 minutes until it comes together and is mostly smooth.
⏱️ 5 min
- 2
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax and the flour to fully hydrate, making the dough easier to work with.
⏱️ 30 min
- 3
While the dough rests, prepare the filling. In a medium bowl, combine the finely chopped spring onions, finely chopped rehydrated shiitake mushrooms (if using), 2 tablespoons of all-purpose flour, 1/2 teaspoon of salt, and Chinese five-spice powder.
⏱️ 10 min
- 4
Heat 1/4 cup of vegetable oil in a small saucepan over medium-high heat until it just begins to smoke. Carefully pour the hot oil over the spring onion mixture in the bowl. Stir everything together with a spoon until it forms a thick, fragrant paste. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 5
After the dough has rested, briefly knead it again for about 1 minute. Divide the dough into 4 equal pieces.
⏱️ 2 min
- 6
Take one piece of dough and, on a lightly floured surface, roll it out with a rolling pin into a thin, flat circle, approximately 8-10 inches in diameter.
⏱️ 2 min
- 7
Spread a generous layer of the prepared filling/paste evenly over the entire surface of the rolled-out dough, leaving a small border around the edges.
⏱️ 1 min
- 8
Carefully roll the dough tightly into a log shape. Once rolled, gently twist the log into a spiral, coiling it around itself to form a bun. Tuck the end of the log underneath the spiral to secure it.
⏱️ 2 min
- 9
Place the spiral bun on a lightly floured surface, press down gently with your palm, then use a rolling pin to roll it out again into a flat, round pancake, about 6-7 inches in diameter. Repeat steps 6-9 for the remaining dough pieces and filling.
⏱️ 8 min
- 10
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. Once hot, carefully place 1-2 pancakes in the pan, ensuring not to overcrowd it.
⏱️ 1 min
- 11
Cook the pancakes for 3-5 minutes per side, or until golden brown and crispy, flipping once. Add more oil as needed for subsequent pancakes. The internal layers should be cooked through and flaky.
⏱️ 16 min
- 12
Remove the cooked pancakes from the pan and place them on a wire rack to cool slightly. Serve immediately with your favorite dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Scallion Pancakes
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
For the Filling/Paste
- 1 bunch spring onions, finely chopped
- 1/4 cup dried shiitake mushrooms, rehydrated, squeezed dry, and finely chopped (optional)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon Chinese five-spice powder
- 1/4 cup vegetable oil
For Cooking
- 2 tablespoons vegetable oil, for frying
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt for the dough. Gradually add the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead briefly for 2-3 minutes until it comes together and is mostly smooth.
⏱️ 5 min - 2
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax and the flour to fully hydrate, making the dough easier to work with.
⏱️ 30 min - 3
While the dough rests, prepare the filling. In a medium bowl, combine the finely chopped spring onions, finely chopped rehydrated shiitake mushrooms (if using), 2 tablespoons of all-purpose flour, 1/2 teaspoon of salt, and Chinese five-spice powder.
⏱️ 10 min - 4
Heat 1/4 cup of vegetable oil in a small saucepan over medium-high heat until it just begins to smoke. Carefully pour the hot oil over the spring onion mixture in the bowl. Stir everything together with a spoon until it forms a thick, fragrant paste. Taste and adjust seasoning if necessary.
⏱️ 5 min - 5
After the dough has rested, briefly knead it again for about 1 minute. Divide the dough into 4 equal pieces.
⏱️ 2 min - 6
Take one piece of dough and, on a lightly floured surface, roll it out with a rolling pin into a thin, flat circle, approximately 8-10 inches in diameter.
⏱️ 2 min - 7
Spread a generous layer of the prepared filling/paste evenly over the entire surface of the rolled-out dough, leaving a small border around the edges.
⏱️ 1 min - 8
Carefully roll the dough tightly into a log shape. Once rolled, gently twist the log into a spiral, coiling it around itself to form a bun. Tuck the end of the log underneath the spiral to secure it.
⏱️ 2 min - 9
Place the spiral bun on a lightly floured surface, press down gently with your palm, then use a rolling pin to roll it out again into a flat, round pancake, about 6-7 inches in diameter. Repeat steps 6-9 for the remaining dough pieces and filling.
⏱️ 8 min - 10
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. Once hot, carefully place 1-2 pancakes in the pan, ensuring not to overcrowd it.
⏱️ 1 min - 11
Cook the pancakes for 3-5 minutes per side, or until golden brown and crispy, flipping once. Add more oil as needed for subsequent pancakes. The internal layers should be cooked through and flaky.
⏱️ 16 min - 12
Remove the cooked pancakes from the pan and place them on a wire rack to cool slightly. Serve immediately with your favorite dipping sauce.
⏱️ 2 min