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Flaky Scallion Pancakes Recipe

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4.1 from 12 reviews

Flaky Scallion Pancakes are a crispy, savory Chinese snack made from a simple dough combined with fragrant scallions and a special oil paste. This recipe guides you through kneading, layering with an oil-flour mixture, and pan-frying the pancakes to golden perfection, resulting in a deliciously flaky texture with a slightly chewy bite.

  • Total Time: 38 minutes
  • Yield: 4 servings

Ingredients

Dough Ingredients

  • 400 g all-purpose flour (medium gluten for structure; regular household flour works well)
  • 130 g boiling water (hot portion to soften the dough)
  • 130 g room-temperature water (cold portion to add gluten strength)
  • 4 g salt (enhances flavor and improves gluten)

Oil Paste and Filling

  • 3 tbsp all-purpose flour (to form flaky layers when combined with oil)
  • 3 tbsp cooking oil (corn or canola oil; heated until smoking)
  • 1/2 tsp salt (for seasoning; adjust to taste)
  • 50 g chopped scallions (fresh green onions, finely chopped)

Instructions

  1. Kneading and Resting the Dough: Mix 400 g of flour with 4 g salt in a bowl. Gradually add 130 g boiling water while stirring, then add 130 g room-temperature water. Knead the dough until smooth and elastic. Cover with plastic wrap or cloth and let it rest for 30 minutes to relax the gluten and improve texture.
  2. Preparing the Oil Paste: Heat 3 tablespoons of cooking oil in a pan until it just starts to smoke, then remove from heat and allow to cool slightly. Mix the cooled oil with 3 tablespoons of flour until a paste forms, which will create the flaky layers when cooked.
  3. Assembling the Raw Pancakes: Divide the rested dough into four equal portions. Roll out one portion into a thin rectangle. Brush a generous layer of the oil paste over the dough surface, then sprinkle with 1/8 teaspoon salt and a quarter of the chopped scallions evenly. Roll the dough tightly into a log and coil it into a spiral. Gently flatten the spiral to form a pancake shape approximately 1/4 inch thick.
  4. Pan-Frying: Heat a small amount of oil in a frying pan over medium heat. Place the pancake in the pan and cook for 3 to 4 minutes on each side, until golden brown and crispy. Repeat with the remaining pancakes, adding oil to the pan as needed.

Notes

  • Use medium gluten flour if available for better structure and chewiness; all-purpose flour works well as a substitute.
  • Ensure the cooking oil for the paste is hot enough to create flaky layers but not burnt.
  • Do not make the pancakes too thick to ensure crispiness.
  • Serve hot to enjoy the best texture and flavor.
  • Adjust salt according to taste preferences.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Chinese
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/flaky-scallion-pancakes-recipe/