Savory Chive & Scallion Pancakes
Indulge in these delightful Savory Chive & Scallion Pancakes, a beloved staple in Chinese cuisine. Each pancake is a wonderful fusion of crispy and tender textures, crafted with a simple yet flavorful dough that beautifully encapsulates the vibrant tastes of fresh chives and scallions. Pan-fried to a golden-brown perfection, these pancakes are layered with luxurious softened butter, adding a rich creaminess that enhances their mild onion flavor. Perfect for breakfast, a snack, or as an appetizer, these pancakes are best enjoyed warm, with a tangy dipping sauce that balances the flavors beautifully.
N/A
Servings
150
Calories
14
Ingredients
Ingredients
flour
2 cups (all-purpose, sifted)
salt
1 teaspoon (sea or table salt)
water
1 cup (boiling)
sesame oil
1/2 tablespoon (for dough)
scallion
1/2 cup (thinly sliced)
chives
1/2 cup (sliced)
unsalted butter
3 tablespoons (room temperature)
vegetable oil
for frying (as needed)
low sodium soy sauce
1/4 cup (for dipping sauce)
rice wine vinegar
1 tablespoon (for dipping sauce)
sugar
2 teaspoons (for dipping sauce)
sesame oil
1 teaspoon (for dipping sauce)
garlic powder
1 teaspoon (for dipping sauce)
ground ginger
1/4 teaspoon (for dipping sauce)
Instructions
1
Start by preparing the dipping sauce: In a small bowl, whisk together soy sauce, rice wine vinegar, sugar, sesame oil, garlic powder, and ground ginger until the sugar is dissolved. Set aside.
2
In a large bowl, blend together the flour and salt until evenly mixed.
3
In a small saucepan, bring 1 cup of water to a boil. Measure out 3/4 cup of this boiling water and pour it over the flour mixture.
4
Using a fork, mix the ingredients until they start to clump together. Add the sesame oil and continue mixing. If the dough appears too dry, incorporate an additional 2 tablespoons of boiling water while mixing.
5
Transfer the shaggy dough onto a lightly floured surface, knead it for 7-10 minutes, adding more flour as needed, until it's smooth and elastic.
6
Shape the kneaded dough into a ball, wrap it in plastic wrap, and cover it with a towel. Allow it to rest for 1 hour at room temperature.
7
While the dough is resting, combine the thinly sliced scallions and chives in a bowl. Set aside.
8
After resting, flour your work surface, and divide the dough into 6 equal portions. Keep the unworked portions covered with a damp towel.
9
Take one portion of dough and flatten it by hand, then roll it out into a thin rectangle (approximately 12 x 8 inches) with the long side facing you.
10
Spread a thin layer of softened butter over the surface of the dough, and sprinkle it evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture.
11
Roll the dough tightly away from you into a log, ensuring even thickness. Gently roll the log on the surface to create an even shape.
12
From one end, coil the log tightly like a cinnamon bun, tucking the end underneath. Flatten the coil slightly using your palm and place it on a parchment-lined baking sheet. Cover with a damp towel.
13
Repeat the above steps with the remaining portions, letting all coiled dough rest under the damp towel for 15 minutes.
14
Prepare four small squares of parchment paper and lightly flour a work surface. Take a bun, place it on the floured surface, and roll it into a 6-1/2 inch round. Transfer back to the parchment-lined baking sheet and top it with a square of parchment paper. Keep covered with the damp towel while rolling out the remaining buns.
15
In a nonstick skillet, heat about 1/2 tablespoon of vegetable oil over medium-low heat. Cook each pancake for 2-3 minutes per side until they are golden brown and crispy.
16
Place cooked pancakes on a wire rack set inside a baking sheet to keep them warm and crispy. Repeat the cooking process with the remaining pancakes.
17
Before serving, cut each pancake into 4 wedges and accompany with the prepared dipping sauce for a delicious finish.
Nutrition Information
7.5g
Fat
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Chive & Scallion Pancakes?
These pancakes are a beloved staple in Chinese cuisine made with a simple dough, fresh chives, and scallions, pan-fried to golden-brown perfection.
What is the texture of these pancakes?
They feature a wonderful fusion of crispy and tender textures with rich, buttery layers.
Why is boiling water used in the dough?
Boiling water is mixed with the flour to create a specific dough consistency that becomes smooth and elastic after kneading.
How long should I knead the pancake dough?
You should knead the dough on a lightly floured surface for 7 to 10 minutes.
How long does the dough need to rest?
The dough should be wrapped in plastic and allowed to rest for 1 hour at room temperature.
What should I do if the dough appears too dry?
If the dough is too dry, incorporate an additional 2 tablespoons of boiling water while mixing.
What is the purpose of the softened butter in the recipe?
A thin layer of softened butter is spread over the rolled-out dough to add rich creaminess and help create flaky layers.
How do I achieve the spiral shape for the pancakes?
After rolling the dough into a log, you coil it tightly like a cinnamon bun and tuck the end underneath before flattening it.
How many pancakes does this recipe make?
The dough is divided into 6 equal portions to create 6 individual pancakes.
What size should the pancakes be rolled out to?
Each coiled bun should be rolled into a 6-1/2 inch round.
What type of oil should be used for frying?
The recipe calls for vegetable oil to pan-fry the pancakes.
How long do I cook the pancakes?
Cook each pancake for 2-3 minutes per side over medium-low heat until they are golden brown and crispy.
How can I keep the pancakes crispy after cooking?
Place the cooked pancakes on a wire rack set inside a baking sheet to maintain their warmth and crispiness.
What ingredients are in the dipping sauce?
The dipping sauce consists of soy sauce, rice wine vinegar, sugar, sesame oil, garlic powder, and ground ginger.
How should the pancakes be served?
Cut each pancake into 4 wedges and serve them warm with the prepared dipping sauce.
Are these pancakes vegetarian?
Yes, these pancakes are tagged as a vegetarian dish.
How many calories are in a serving?
There are 150 calories per serving.
What is the protein content of these pancakes?
Each serving contains 3 grams of protein.
Can I use only scallions if I don't have chives?
While the recipe uses both, you can use 1/2 cup of scallions and 1/2 cup of chives or adjust based on availability.
What kind of flour is best for this recipe?
The recipe specifies using 2 cups of sifted all-purpose flour.
What is the fat content per serving?
Each serving contains 7.5g of fat.
Why do the dough coils need to rest for 15 minutes?
Allowing the coiled dough to rest for 15 minutes under a damp towel makes it easier to roll them into final rounds.
What temperature should the butter be?
The butter should be at room temperature so it is soft enough to spread easily.
How do I prevent the dough from sticking to the work surface?
Keep your work surface lightly floured and use small squares of parchment paper between rolled pancakes.
Is the soy sauce in the dipping sauce low sodium?
Yes, the recipe specifically suggests using 1/4 cup of low sodium soy sauce.
Can these be served as an appetizer?
Yes, they are perfect as an appetizer, snack, or breakfast item.
What is the preparation for the scallions?
The scallions should be thinly sliced before being added to the dough.
Does the recipe use sesame oil in the dough?
Yes, 1/2 tablespoon of sesame oil is added to the dough during the mixing process.
What equipment is recommended for frying?
A nonstick skillet is recommended to ensure the pancakes don't stick and brown evenly.
How much salt is needed for the filling?
You sprinkle approximately 1/4 teaspoon of salt onto each rolled-out dough portion before coiling.