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Scallion Pancakes
Flaky, chewy pan-fried flatbreads layered with green onion and toasted sesame oil.
Ingredients
| Volume | Grams |
|---|---|
| 2 cups all-purpose flour | 240 g |
| 3/4 cup boiling water | 170 g |
| 1/4 cup cold water, as needed | 57 g |
| 2 tbsp toasted sesame oil | 27 g |
| 1 tsp table salt | 6 g |
| 1 cup green onions, thinly sliced | — |
| 1/4 cup vegetable oil, for frying | 50 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Stir the boiling water into the flour with chopsticks, then add enough cold water to make a shaggy dough. Knead 5 minutes until smooth, cover, and rest 30 minutes.
- Divide into 4. Roll one piece very thin, brush with sesame oil, sprinkle with salt and green onions, and roll up like a cigar.
- Coil the rope into a snail, tuck the end under, rest 5 minutes, then roll out to a 7-inch round.
- Fry in 1 tablespoon oil over medium heat 2–3 minutes per side, until golden and crisp. Repeat with the rest.
- Cut into wedges and serve with soy-vinegar dipping sauce.
Tips
- Hot water makes a tender dough that rolls out thin without springing back.
- Shake the pancake in the pan after frying (or scrunch it gently) to separate the flaky layers.
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