Scallion Pancakes

Flaky, chewy scallion pancakes with layer after layer of crisp, savory goodness and sweet-scented scallions in every bite. This classic Chinese street food is easier than it looks and utterly addictive.

Prep time

40 mins

Cook time

15 mins

Total time

55 mins

Servings

4 servings

Calories

290

Ingredients

• 300 g all-purpose flour
• 200 ml boiling water
• 60 ml cold water
• 1/2 tsp salt
• 3 tbsp vegetable oil, divided
• 6 scallions, finely chopped
• 1 tsp toasted sesame oil
• 1/2 tsp white pepper
• 60 ml oil, for pan-frying
• Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil

Instructions

1. Pour the boiling water into the flour and salt, stir, then add the cold water and knead 5 minutes into a smooth dough. Rest 30 minutes under a damp cloth.
2. Divide the dough into 4 balls. Roll each into a thin rectangle about 20 cm across.
3. Brush each rectangle with sesame oil and 1 tbsp vegetable oil, then sprinkle evenly with scallions and white pepper.
4. Roll the rectangle up tightly into a log, then coil the log into a round snail shape. Tuck the end underneath and flatten gently.
5. Roll each coil out into a 18 cm disc, about 5 mm thick.
6. Heat a generous film of oil in a pan over medium-high heat. Fry each pancake 2-3 minutes per side until golden and crisp. Serve hot with the dipping sauce.

Pro tips

• The hot-water dough is key — it makes the pancakes tender yet crisp.
• Use plenty of scallions; skimpy filling means bland layers.
• Roll each coil thin and even so it cooks through evenly.
• Press the edges down as you fry for extra-crisp rims.

Frequently asked questions