Scallion pancakes are a crispy, crunchy, golden brown snack that is so better than take out. This recipe is adapted from an old fave from Serious Eats.
For the scallion pancakes:
2 C flour (plus extra for rolling)
½ tsp fine salt
¾ C boiling (or very hot) water
2 T toasted sesame oil
6 scallions thinly sliced
Vegetable oil for frying
For the dipping sauce:
2.5 T soy sauce
1.5 T honey
1 T unseasoned rice vinegar
1 tsp sriracha or chili paste
3 T water
1 scallion, thinly sliced
In a medium bowl stir together flour and salt. Add most of the water and stir with a spatula or wooden spoon – it will be shaggy to start.
Once the dough has cooled down a bit, but still very warm to the touch, start kneading it with your hands in the bowl – squeezing the dry flour in bit by bit. You may need to add the remaining water if the dough remains very shaggy, but be patient, it will continue to hydrate as you work with it.
Once you have a cohesive ball and most or all of the flour has been worked in, turn the dough out onto a lightly floured surface and knead for five minutes.
Wrap in plastic wrap and let rest for 30 minutes.
Divide dough into 4, keeping the portions you are not currently working with covered with plastic wrap so they don’t dry out. Take one portion of dough and on a lightly floured surface roll into an 8-9 inch circle. Perfect circles are really not necessary here at all.
Brush a very light coating of sesame oil onto dough, covering the surface, then starting at the bottom end, roll the dough up into a snake. Then coil the dough into a spiral and tuck the end under.
Repeat with all of the dough, letting each dough spiral rest under plastic wrap while working with the others.
Now you will repeat this process, rolling each spiral into an 8-9 inch circle and brushing with sesame oil. Sprinkle the dough lightly with kosher salt and scatter scallions over the surface before rolling up as before into a snake and then coiling into a spiral. Set aside while you continue with the rest of the dough.
Roll each spiral out once more into an 8 inch circle.
Heat a cast iron or non-stick skillet over medium heat and add enough oil to generously coat the pan (I used about 3 tablespoons).
Fry one scallion pancake at a time, about 3-4 minutes per side, or until spotty golden brown.
You can transfer each pancake to a wire rack set over a sheet pan and place in a 250° F oven to keep warm while frying the rest.
Cut into wedges and serve with soy dipping sauce.
For the dipping sauce whisk together soy sauce, vinegar, honey, chili paste, water, and scallions.
Keep a cup of flour on your board as you work – you’ll want to lightly flour the rolling pin and the dough as you go to keep things from sticking.
The thinner you slice the scallions the easier rolling out the dough will be
Keep already fried pancakes warm in a low oven on a wire rack
Keywords: crispy scallion pancakes, appetizers, snacks, homemade chinese take out