Scallion Pancakes
Crispy layered flatbreads loaded with bright green onion pieces. Golden and crunchy on the outside, soft and aromatic inside.
Story
These scallion pancakes are a beloved street food in China, made by rolling dough with layers of oil and fresh onions before pan-frying to golden perfection.
Ingredients
Instructions
Make the dough
Combine flour and warm water in a large bowl. Stir with chopsticks or a fork until a shaggy dough forms, then knead by hand for about 5 minutes until smooth. Cover and let rest for 30 minutes.
Shape and fill
Divide dough into 4 equal pieces. Roll each piece into a thin oval, brush with 1 tablespoon of oil, and sprinkle with chopped green onions and a pinch of salt.
Roll and cook
Roll the filled dough tightly into a cigar shape, then coil it into a spiral. Flatten gently and roll out again into a thin pancake. Repeat with remaining dough.
Pan-fry until golden
Heat a tablespoon of oil in a non-stick skillet over medium heat. Cook each pancake for 3-4 minutes per side until golden brown and crispy. Serve hot.