Get ready to unlock the magic of authentic Chinese street food right in your own kitchen! These Shortcut Chinese Scallion Pancakes are a culinary adventure that combines crispy, golden exteriors with soft, layered interiors packed with the fresh, vibrant flavor of scallions. Whether you're a seasoned home cook or a curious food enthusiast, this recipe will transform your cooking skills and impress everyone at the table with minimal effort and maximum flavor.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Chinese
Serves: 4 pancakes
Ingredients
- 2 cups all-purpose flour
- 1 cup boiling water
- 1/4 cup chopped scallions
- Salt to taste
- Oil for frying
Instructions
- In a large mixing bowl, add the all-purpose flour and create a small well in the center.
- Gradually pour the boiling water into the flour, stirring with a wooden spoon or chopsticks until a shaggy dough begins to form. Mix until the water is fully incorporated.
- Knead the dough with your hands for about 3-4 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a small amount of flour; if too dry, add a little warm water.
- Cover the dough with a clean kitchen towel and let it rest for 10 minutes to allow the gluten to relax.
- Dust your work surface with flour and divide the dough into 4 equal portions.
- Roll out each portion into a thin, round circle about 8 inches in diameter.
- Sprinkle chopped scallions evenly across the surface of each dough circle, pressing them gently into the dough. Season with salt to taste.
- Roll up the dough into a tight log, then coil the log into a spiral shape, tucking the end underneath.
- Gently flatten the spiral with your palm, then roll out again into a thin pancake about 1/8 inch thick.
- Heat a large skillet or griddle over medium-high heat and add a thin layer of oil.
- Carefully transfer the pancake to the hot skillet and cook for 2-3 minutes on each side until golden brown and crispy.
- Remove from the pan and place on a paper towel to drain excess oil. Repeat with remaining dough portions.
- Cut each pancake into wedges and serve hot with a dipping sauce of your choice, such as soy sauce or chili oil.
Tips
- Water Temperature Matters: Use boiling water to create a smoother, more elastic dough that results in flakier layers.
- Resting is Crucial: Allow the dough to rest for at least 10 minutes to relax the gluten, making it easier to roll and preventing tough pancakes.
- Don't Skimp on Oil: Use enough oil in the pan to achieve that coveted crispy, golden-brown exterior.
- Roll Thin for Crispiness: The thinner you roll the pancakes, the crispier they'll become.
- Serve Immediately: These pancakes are best enjoyed hot and fresh right out of the pan.
- Dipping Sauce Hack: Experiment with different dipping sauces like soy sauce, chili oil, or a quick mix of soy sauce, rice vinegar, and sesame oil for extra flavor.
- Make Ahead Tip: You can prepare the dough in advance and store it covered in the refrigerator for up to 24 hours before cooking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
