Crispy Scallion Pancakes with Dipping Sauce
These Crispy Scallion Pancakes offer a delightful combination of flaky, chewy layers, enhanced by the aromatic flavor of fresh scallions. Mastering the rolling technique is the key to achieving their signature texture, while a slow and steady cooking process ensures perfectly crispy edges. Pair these pancakes with a zesty dipping sauce made from soy sauce, chili oil, and vinegar for a harmonious blend of flavors. Ideal for sharing as an appetizer or enjoying as a snack, this homemade version will likely outshine any restaurant’s offering.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
2 1/2 cups (plus more for surface)
Kosher salt
1/4 teaspoon (for the dough)
Toasted sesame oil
1 tablespoon
Vegetable oil
1/3 cup (for brushing the dough)
Scallions
2 bunches (thinly sliced (about 2 cups))
Vegetable oil
8 tablespoons (divided for frying)
Rice wine vinegar
3 tablespoons (for the dipping sauce)
Soy sauce
2 tablespoons (for the dipping sauce)
Chili oil
1 teaspoon (for the dipping sauce)
Sugar
1/2 teaspoon (for the dipping sauce)
Crushed red pepper flakes
1/4 teaspoon (for the dipping sauce)
Instructions
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1. In a large bowl, combine 2 1/2 cups of all-purpose flour and 1/4 teaspoon of kosher salt. Add the toasted sesame oil and then gradually mix in 1 cup of boiling water using a wooden spoon until a shaggy dough forms.
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2. Transfer the dough to a lightly floured surface and knead it, adding more flour as necessary to prevent sticking, until it's smooth, about 5 minutes. Cover the dough with plastic wrap and let it rest at room temperature for 1 hour.
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3. After resting, divide the dough into 8 equal pieces. Take one piece and roll it out on a lightly floured surface to be as thin as possible, aiming for approximately a 10-inch diameter.
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4. Brush about 2 teaspoons of vegetable oil over the rolled-out dough and sprinkle with approximately 1/4 cup of thinly sliced scallions. Season lightly with salt.
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5. Starting from the edge closest to you, roll the dough away from you into a thin cylinder, then coil it into a spiral shape similar to a cinnamon roll. Repeat with the remaining dough pieces, covering the finished coils with plastic wrap and allowing them to rest for 15 minutes.
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6. Once rested, take one coil at a time and roll it out on a floured surface to about a 5-inch round. Stack the rolled-out pancakes, separating them with parchment paper or lightly greased foil.
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7. Heat 1 tablespoon of vegetable oil in a medium skillet over medium-low heat. Cook each pancake one at a time, turning frequently to avoid the scallions burning. Cook until golden brown and crispy on both sides, about 8–10 minutes. After cooking, transfer the pancakes to a wire rack to rest for about 5 minutes before slicing them into wedges.
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8. For the dipping sauce, whisk together 3 tablespoons of rice wine vinegar, 2 tablespoons of soy sauce, 1 teaspoon of chili oil, 1/2 teaspoon of sugar, and 1/4 teaspoon of crushed red pepper flakes in a small bowl until the sugar has dissolved. Serve alongside the pancakes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Scallion Pancakes?
They are a flaky, chewy Asian-inspired appetizer featuring aromatic fresh scallions and served with a zesty dipping sauce.
What kind of flour is best for this recipe?
All-purpose flour is recommended for the best balance of structure and chewiness.
Why is boiling water used in the dough?
Boiling water helps partially cook the flour's starches, resulting in a softer, more pliable dough that is easier to handle.
How long should the dough rest before rolling?
The dough should rest covered with plastic wrap at room temperature for at least 1 hour to allow the gluten to relax.
What is the secret to achieving flaky layers?
The rolling, oiling, coiling, and re-rolling technique creates multiple distinct layers of dough and fat.
Can I use an alternative to vegetable oil for frying?
Yes, any neutral oil with a high smoke point like canola, peanut, or grapeseed oil will work well.
What does toasted sesame oil add to the dough?
It provides a rich, nutty aroma and depth of flavor directly to the pancake base.
How many pancakes does this recipe produce?
This recipe is designed to make 8 equal-sized scallion pancakes.
How thin should the dough be rolled initially?
Aim for a diameter of approximately 10 inches, making the dough as thin as possible before adding the oil and scallions.
How do you form the spiral shape for the layers?
Roll the dough into a thin cylinder first, then coil it tightly into a spiral shape similar to a cinnamon roll.
How many scallions are needed for the filling?
You will need about 2 bunches, which yields approximately 2 cups of thinly sliced scallions.
What heat setting should I use for frying the pancakes?
A medium-low heat is best to ensure the pancake gets crispy and cooked through without burning the scallions.
How long does each pancake take to fry in the skillet?
Each pancake takes about 8 to 10 minutes, turning frequently to achieve a golden brown and crispy finish.
Why should I rest the pancakes on a wire rack after cooking?
A wire rack allows air to circulate, preventing the bottom of the pancake from becoming soggy while it rests for 5 minutes.
What are the components of the dipping sauce?
The sauce is made by whisking together rice wine vinegar, soy sauce, chili oil, sugar, and crushed red pepper flakes.
Is this scallion pancake recipe vegetarian?
Yes, all the ingredients listed, including the dough and the dipping sauce, are vegetarian-friendly.
Can I prepare the dough in advance?
Yes, you can make the dough ahead of time, but ensure it is well-covered with plastic wrap to prevent it from drying out.
How should leftover scallion pancakes be stored?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat these pancakes?
Reheat them in a dry skillet over medium heat or in a toaster oven to restore their signature crispiness.
Can you freeze the prepared pancakes before cooking?
Yes, you can stack the rolled-out pancakes with parchment paper in between and freeze them in a sealed bag.
What should I serve with these scallion pancakes?
They are excellent as a standalone appetizer, a snack, or as a side dish for various Asian-inspired meals.
What if my dough is too sticky while I am kneading?
Gradually add small amounts of extra all-purpose flour until the dough becomes smooth and no longer sticks to your hands.
Can I use gluten-free flour for this recipe?
While you can try, the texture will be different as gluten is essential for the chewy and elastic nature of traditional scallion pancakes.
How do I ensure the scallions stay inside the dough?
The rolling and coiling process effectively traps the scallions between multiple layers of dough so they don't fall out.
What does the second rest period of 15 minutes do?
Resting the coils makes the dough less elastic, making it much easier to roll them into the final 5-inch rounds.
Why is sugar added to the dipping sauce?
The sugar helps balance the sharp acidity of the vinegar and the saltiness of the soy sauce.
How do I prevent the scallions from burning during frying?
Maintain a medium-low heat and turn the pancakes frequently throughout the 8-10 minute cooking time.
What is the final size of the rolled-out pancakes before cooking?
Each coil should be rolled out to about a 5-inch round before being placed in the skillet.
Can I add ginger to the dipping sauce?
Yes, adding a bit of freshly grated ginger to the sauce would be a flavorful addition to the existing recipe.
What can I substitute for rice wine vinegar in the sauce?
Apple cider vinegar or white wine vinegar can be used as a substitute, though the flavor profile will change slightly.