Crispy outsides and chewy insides! Packed with fresh scallions and a favorite Chinese side dish and snack! These are actually a lot easier than expected. They freeze well and can be frozen until use!
I grew on buying these at my local 99 ranch market. I always ran to the frozen section and threw it into the cart whenever I went shopping with my mom! These are delicious by itself with the soy dipping sauce or even rolled up as beef rolls!
The more kneading in this recipe, the better for gluten development. It’s important to start with hot water dough in order to roll it out without having the dough bounce back. This way, it’ll lead to a more thin and flaky pancake!
It’s best to roll it out without scallions, then add the scallions at the end since they tend to break up the layers! Alright, let’s get down to the recipe! These are too good to not make!
Flaky Scallion Pancakes
- 2 cups all purpose flour
- 1/2 teaspoon sea salt
- 3/4 cup hot water
- 1 tablespoon sesame oil
- 2 cups chopped scallions green parts only
- 2 tablespoons sesame oil
Soy dipping sauce
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon scallions, sliced
- 1/2 teaspoon crushed red pepper flakes
- Add flour and salt to a large bowl. Slowly add hot water to the flour mixture and mix together.
- Knead together until combined, then cover with a damp towel and allow to rest for 20 minutes.
- After resting, split into 4 parts.
- Roll first part into a 8 inch circle. Brush with sesame oil and sprinkle with scallions. Roll up into a log, then form into a ball. Roll out into a 9-inch circle.
- Preheat a large skillet to medium heat with oil. Add in pancake one at a time to cook until golden brown and crispy, about 5 minutes on each side.
- Repeat with other green onion pancakes, adding more oil as needed.
- Whisk together dipping sauce.
- Cut each pancake until 4 pieces and enjoy with dipping sauce!