Get ready to transform your kitchen into a bustling Chinese street food haven with these irresistible Green Onion Scallion Pancakes! Imagine biting into a crispy, golden-brown pancake that's simultaneously flaky, savory, and packed with the aromatic punch of fresh green onions. These aren't your ordinary pancakes – they're a culinary journey that will transport your taste buds straight to the vibrant streets of China, where every bite tells a story of tradition and flavor.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup boiling water
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup green onions, finely chopped
- 1/4 teaspoon sesame oil
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture.
- 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 on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 15 minutes to relax the gluten.
- Divide the dough into 4 equal portions. On a floured surface, roll out each portion into a thin, round circle about 8 inches in diameter.
- Brush each circle with a thin layer of vegetable oil, then sprinkle generously with finely chopped green onions. Drizzle a small amount of sesame oil for additional flavor.
- Carefully roll up the dough into a tight cylinder, then coil the cylinder into a spiral shape, tucking the end underneath.
- Gently flatten the spiral with your palm, then roll out again into a thin pancake about 1/4 inch thick, being careful not to tear the dough.
- Heat a large non-stick skillet or cast-iron pan over medium heat. Add a small amount of vegetable oil.
- Cook each pancake for 2-3 minutes on each side, or until golden brown and crispy. Press down gently with a spatula to ensure even cooking.
- Remove from the pan and let cool for a minute. Cut 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 help create a more tender and elastic dough. The heat helps break down the flour proteins, resulting in a smoother texture.
- Rest the Dough: Don't skip the 15-minute resting period. This allows the gluten to relax, making the dough easier to roll and preventing tough pancakes.
- Oil is Your Friend: Be generous but not excessive with the vegetable oil when brushing the dough. This helps create those signature flaky layers.
- Even Heat is Key: Use a well-seasoned cast-iron skillet or non-stick pan, and maintain a medium heat to achieve that perfect golden-brown color without burning.
- Chopping Green Onions: Finely chop the green onions to ensure they distribute evenly and don't puncture the delicate dough.
- Serving Suggestion: Serve immediately while hot and crispy. Pair with a dipping sauce like soy sauce, chili oil, or a quick mixture of vinegar and soy sauce for an authentic experience.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
