Scallion Pancake 葱油饼
Scallion Pancake 葱油饼
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup warm water
- 1 tablespoon vegetable oil
For the Filling
- 2 tablespoons vegetable oil
- 1 teaspoon five spice powder
- 1 teaspoon all-purpose flour
- 1 cup scallions, chopped
For Cooking
- 2 tablespoons all-purpose flour, for dusting
- as needed vegetable oil, for pan-frying
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt. Gradually add the warm water while mixing with chopsticks until the mixture forms a shaggy, sticky dough.
⏱️ 5 min
- 2
Add 1 tablespoon of vegetable oil to the dough. Knead the dough by hand on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes.
⏱️ 10 min
- 3
While the dough rests, prepare the filling. In a small bowl, whisk together 2 tablespoons of vegetable oil, five spice powder, and 1 teaspoon of all-purpose flour until a smooth paste forms.
⏱️ 3 min
- 4
After the dough has rested, transfer it to a lightly floured surface. Roll the dough into a log and divide it into 4 equal pieces. Roll each piece into a smooth sphere. Cover the dough spheres and let them rest for another 15 minutes.
⏱️ 5 min
- 5
Take one dough sphere and, on a lightly floured surface, roll it out into a large, thin circle, about 8-10 inches in diameter. The thinner the dough, the crispier the pancake will be.
⏱️ 3 min
- 6
Evenly spread about 1 tablespoon of the five spice oil mixture over the rolled-out dough circle. Generously sprinkle about 1/4 cup of chopped scallions over the spiced dough.
⏱️ 2 min
- 7
Using a knife or pastry wheel, cut a slit from the center of the dough circle to one edge. Starting from the cut edge, tightly roll the dough into a cone shape, working your way around the circle. Seal the end of the cone by pinching it closed.
⏱️ 3 min
- 8
Gently press the cone down with your palm to flatten it slightly. Repeat steps 5-7 for the remaining dough spheres. Cover the assembled dough pieces and let them rest for 15 minutes.
⏱️ 5 min
- 9
Lightly dust your work surface with flour. Take one rested, assembled dough piece and roll it out into a flat, round pancake, about 6-7 inches in diameter and 1/4 inch thick.
⏱️ 2 min
- 10
Heat a large non-stick pan or cast-iron skillet over medium heat. Add about 1-2 tablespoons of vegetable oil, ensuring the bottom of the pan is lightly coated. Once the oil is hot, carefully place one pancake in the pan.
⏱️ 1 min
- 11
Cover the pan with a lid and cook for 2 minutes, or until the bottom is golden brown and crispy. Flip the pancake, cover again, and cook for another 2 minutes, or until the second side is golden brown and cooked through. Repeat for the remaining pancakes, adding more oil as needed.
⏱️ 8 min
- 12
Remove the cooked pancake from the pan. For the best texture, serve immediately. Cut the pancake into wedges and enjoy plain or with your favorite dipping sauce or homemade soup.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Scallion Pancake 葱油饼
For the Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup warm water
- 1 tablespoon vegetable oil
For the Filling
- 2 tablespoons vegetable oil
- 1 teaspoon five spice powder
- 1 teaspoon all-purpose flour
- 1 cup scallions, chopped
For Cooking
- 2 tablespoons all-purpose flour, for dusting
- as needed vegetable oil, for pan-frying
Instructions
- 1
In a large bowl, combine the all-purpose flour and salt. Gradually add the warm water while mixing with chopsticks until the mixture forms a shaggy, sticky dough.
⏱️ 5 min - 2
Add 1 tablespoon of vegetable oil to the dough. Knead the dough by hand on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes.
⏱️ 10 min - 3
While the dough rests, prepare the filling. In a small bowl, whisk together 2 tablespoons of vegetable oil, five spice powder, and 1 teaspoon of all-purpose flour until a smooth paste forms.
⏱️ 3 min - 4
After the dough has rested, transfer it to a lightly floured surface. Roll the dough into a log and divide it into 4 equal pieces. Roll each piece into a smooth sphere. Cover the dough spheres and let them rest for another 15 minutes.
⏱️ 5 min - 5
Take one dough sphere and, on a lightly floured surface, roll it out into a large, thin circle, about 8-10 inches in diameter. The thinner the dough, the crispier the pancake will be.
⏱️ 3 min - 6
Evenly spread about 1 tablespoon of the five spice oil mixture over the rolled-out dough circle. Generously sprinkle about 1/4 cup of chopped scallions over the spiced dough.
⏱️ 2 min - 7
Using a knife or pastry wheel, cut a slit from the center of the dough circle to one edge. Starting from the cut edge, tightly roll the dough into a cone shape, working your way around the circle. Seal the end of the cone by pinching it closed.
⏱️ 3 min - 8
Gently press the cone down with your palm to flatten it slightly. Repeat steps 5-7 for the remaining dough spheres. Cover the assembled dough pieces and let them rest for 15 minutes.
⏱️ 5 min - 9
Lightly dust your work surface with flour. Take one rested, assembled dough piece and roll it out into a flat, round pancake, about 6-7 inches in diameter and 1/4 inch thick.
⏱️ 2 min - 10
Heat a large non-stick pan or cast-iron skillet over medium heat. Add about 1-2 tablespoons of vegetable oil, ensuring the bottom of the pan is lightly coated. Once the oil is hot, carefully place one pancake in the pan.
⏱️ 1 min - 11
Cover the pan with a lid and cook for 2 minutes, or until the bottom is golden brown and crispy. Flip the pancake, cover again, and cook for another 2 minutes, or until the second side is golden brown and cooked through. Repeat for the remaining pancakes, adding more oil as needed.
⏱️ 8 min - 12
Remove the cooked pancake from the pan. For the best texture, serve immediately. Cut the pancake into wedges and enjoy plain or with your favorite dipping sauce or homemade soup.
⏱️ 2 min