Scallion Pancake
“Flaky, layered Chinese flatbread studded with chopped scallions, pan-fried until golden and crispy.”
Flour
scallions
OilWhere it comes from
Scallion Pancake is a traditional Chinese flatbread that has roots in northern China and is cherished for its flaky, layered texture. This street food favorite is often enjoyed as a snack or breakfast item, showcasing the skill of lamination in dough-making. Interestingly, the dish is versatile, with some variations incorporating additional ingredients like turmeric or sesame oil for a unique twist.
On the Palate
How it's made
4 steps · Show ↓21 min active · 30 min waiting
How it's made
4 steps · Show ↓- 15 min
In a large bowl, mix flour with a pinch of salt, then gradually add water, stirring until a dough forms. Knead until smooth and elastic, about 5 minutes.
Watch outThe dough should be smooth and slightly tacky, not sticky. Adjust with flour or water as needed.
- 20 min
Let the dough rest, covered with a damp cloth, for 30 minutes to relax the gluten.
- 310 min
Divide the dough into equal portions and roll each into a thin circle. Brush with oil, sprinkle with chopped scallions, and roll into a log. Coil the log into a spiral and flatten again into a pancake.
Watch outEnsure the scallions are evenly distributed to avoid lumps in the pancake.
- 46 min
Heat oil in a skillet over medium heat until shimmering. Fry each pancake until golden brown and crispy on both sides, about 3 minutes per side.
Watch outDon't overcrowd the pan; fry one or two pancakes at a time to maintain heat and crispiness.
