Prepare to tantalize your taste buds with the irresistible crunch and savory flavor of homemade Scallion Pancakes! This beloved Chinese dish is not just a snack; it's a culinary adventure that brings the warmth of Asian street food right into your kitchen. With a simple list of ingredients and a quick 30-minute preparation time, you'll impress your family and friends with these golden, flaky delights. Plus, the zingy ginger dipping sauce adds an extra layer of flavor that will keep everyone coming back for more. Ready to dive into the world of scallion pancakes? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup boiling water
- 1/2 cup chopped scallions
- 1/4 cup vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
Instructions
- In a large mixing bowl, add the all-purpose flour and gradually pour in boiling water while stirring with a wooden spoon. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a clean kitchen towel and let rest for 15 minutes to allow gluten to relax.
- Divide the dough into 4 equal portions. On a floured surface, roll out each portion into a thin, round circle approximately 8 inches in diameter.
- Brush each circle with vegetable oil and sprinkle evenly with chopped scallions. Carefully roll the dough into a tight log, then coil the log into a spiral shape.
- Gently flatten each spiral with a rolling pin, creating a pancake about 1/4 inch thick. Be careful not to press out all the scallions.
- Heat a large skillet over medium heat and add a thin layer of vegetable oil. Cook each pancake for 2-3 minutes per side until golden brown and crispy.
- For the dipping sauce, whisk together soy sauce, grated ginger, and rice vinegar in a small bowl until well combined.
- Cut the pancakes into wedges and serve hot with the ginger dipping sauce on the side.
Tips
- Use Boiling Water: When mixing the dough, the boiling water helps create a soft and pliable texture, making it easier to roll out the pancakes.
- Rest the Dough: Don’t skip the resting period! Allowing the dough to rest for 15 minutes helps relax the gluten, resulting in a more tender pancake.
- Roll Thin: Aim for a thin layer when rolling out the dough. This ensures that your pancakes will be crispy on the outside while remaining tender on the inside.
- Be Generous with Scallions: Don’t be shy with the chopped scallions! They add a delightful burst of flavor, so feel free to add more if you love that fresh onion taste.
- Fry at the Right Temperature: Make sure your skillet is at medium heat. Too high and the pancakes will burn before they cook through; too low and they won’t get crispy.
- Experiment with Dipping Sauces: While ginger soy sauce is classic, feel free to experiment with other dips like chili oil or sesame sauce for a unique twist.
- Serve Fresh: Scallion pancakes are best enjoyed hot off the skillet, so try to serve them immediately for maximum crispiness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
