Crispy Scallion Pancakes
Crispy Scallion Pancakes, known as 'Chun Yao Bang,' are a beloved street food and snack across China, celebrated for their flaky texture and aromatic flavor. These pancakes are made from simple ingredients yet deliver an explosion of taste. Layered with fresh scallions, they offer a delightful crunch in every bite. Perfect as an appetizer, side dish, or even a light meal, these pancakes can be served with soy sauce or your favorite dipping sauce for an added kick. Enjoy them fresh off the skillet for the best experience!
4
Servings
300
Calories
7
Ingredients
Ingredients
all-purpose flour
4 cups (measured and sifted)
cold water
1 1/2 cups (measured)
Crisco
3 tablespoons (melted)
salt
1/4 teaspoon (measured)
scallions
2 bunches (sliced)
vegetable oil
for frying (as needed)
soy sauce
for dipping (optional)
Instructions
1
In a large mixing bowl, combine the flour and cold water. Mix until a rough dough forms, then transfer to a lightly floured surface.
2
Knead the dough for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3
After resting, divide the dough into 4 equal pieces. Take one piece of dough and roll it out into a thin circle, about 1/8 inch thick.
4
Spread a thin layer of melted Crisco over the surface of the dough. Sprinkle with salt and distribute the sliced scallions evenly over the top.
5
Starting from one edge, tightly roll the dough into a log, then coil it like a snail. Flatten it gently and roll out again into a 1/8 inch thick circle, ensuring that the scallions are encased within.
6
Heat 1 tablespoon of vegetable oil over medium heat in a skillet. Carefully place the rolled-out pancake in the skillet.
7
Fry for about 3 minutes until golden and crispy on the bottom, then flip and cook for another 2 minutes until the other side is equally golden.
8
Remove the pancake and place it on a paper towel-lined plate to drain excess oil. Repeat the process with the remaining pieces of dough.
9
Serve hot with soy sauce or your favorite dipping sauce.
Nutrition Information
15g
Fat
37.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Scallion Pancakes?
Crispy Scallion Pancakes, or 'Chun Yao Bang,' are a flaky, aromatic Chinese street food made with flour, scallions, and layered dough.
What is the Chinese name for this dish?
The dish is known as 'Chun Yao Bang' in China.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What type of flour should be used?
The recipe calls for 4 cups of all-purpose flour, measured and sifted.
Should I use hot or cold water for the dough?
This recipe specifically uses 1 1/2 cups of cold water.
How long should the dough be kneaded?
The dough should be kneaded for 5 to 7 minutes until it is smooth and elastic.
Does the dough need to rest?
Yes, the dough should rest covered with a damp cloth for 30 minutes after kneading.
How many pieces should the dough be divided into?
The dough should be divided into 4 equal pieces after the resting period.
How thin should I roll out the dough circles?
The dough should be rolled out to a thickness of about 1/8 inch.
What type of fat is used for the layering process?
The recipe uses 3 tablespoons of melted Crisco to create the flaky layers.
How much salt is needed?
You will need 1/4 teaspoon of salt to sprinkle over the dough layers.
How should the scallions be prepared?
Two bunches of scallions should be cleaned and sliced for the filling.
How do I create the flaky spiral layers?
Roll the dough into a log, then coil it like a snail before flattening and rolling it out again.
What oil is best for frying these pancakes?
Vegetable oil is recommended for frying the pancakes.
How much oil is used for frying?
Use 1 tablespoon of vegetable oil in the skillet for each pancake.
What heat setting is used for cooking?
The pancakes should be cooked over medium heat.
How long do I fry the first side?
Fry for about 3 minutes until the bottom is golden and crispy.
How long do I fry the second side?
After flipping, cook for another 2 minutes until the other side is golden.
What should I do with the pancakes immediately after frying?
Place them on a paper towel-lined plate to drain any excess oil.
What is the total fat content per serving?
There are 15 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 37.5 grams of carbohydrates.
What is the protein content of these pancakes?
There are 5 grams of protein per serving.
Are there any suggested dipping sauces?
Soy sauce is a traditional choice, but you can use any favorite dipping sauce.
Can these pancakes be served as a main meal?
Yes, they are versatile enough to be an appetizer, side dish, or a light meal.
What category of food is this recipe?
This recipe is categorized under Grains.
How many total ingredients are required?
There are 7 ingredients in total, including optional soy sauce.
What is the ideal texture of the final pancake?
The pancake should be crispy on the outside and flaky on the inside.
Should these be served hot?
Yes, they are best enjoyed fresh and hot right off the skillet.
Is there any sugar in this recipe?
No, this is a savory recipe and contains no sugar according to the nutritional data.