Scallion oil pancakes, a beloved Chinese street food, are crispy, flaky, and bursting with savory aroma. Here’s a simple yet delicious recipe to recreate them at home.
Ingredients:
- 2 cups all-purpose flour
- ¾ cup warm water
- ½ tsp salt
- 3 tbsp cooking oil, divided
- 8-10 fresh scallions, finely chopped
- Extra flour for dusting
Steps:
1. Make the dough: In a large bowl, mix flour and salt. Gradually add warm water, kneading into a smooth dough (about 5 minutes). Cover and let rest for 30 minutes.
2. Prepare the filling: Chop scallions and mix with 1 tbsp oil.
3. Shape the pancake: Divide dough into 4 equal balls. On a floured surface, roll one ball into a thin rectangle. Brush with 1 tbsp oil, spread scallion mixture, and roll into a log. Coil it into a spiral, then flatten into a ½-inch-thick pancake.
4. Cook: Heat 1 tbsp oil in a non-stick pan over medium heat. Place the pancake and cook for 3-4 minutes until golden, then flip and cook the other side. Press gently with a spatula for even crispiness.
5. Serve: Cut into wedges and enjoy warm, optionally dipped in soy-vinegar sauce.
Tips: For extra flakiness, repeat the rolling/coiling process twice. Adjust scallion quantity to taste—more means a stronger kick! These pancakes are best fresh but can be reheated in a toaster oven.
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