Description
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother’s recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon salt, divided
- ¾ cup boiling water
- ½ cup cold water, or as needed
- vegetable oil, or as needed, divided
- 1 bunch green onions (scallions), minced
Instructions
- Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water
- about 1 tablespoon at a time
- into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
- Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
- Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough
- letting each disk rest for 10 minutes.
- Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown
- 2 to 3 minutes per side. Repeat with remaining disks.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr 45 mins
Servings: 4