Scallion Pancakes
Crispy scallion pancakes. Flaky layered texture. Easy homemade Chinese flatbread.
Ingredients
For the Dough
- 250 g all-purpose flour about 2 cups
- 160 g hot water about ⅔ cup
- Cooking oil for coating
For the Filling
- 2 tablespoons melted lard or coconut oil
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground Sichuan pepper or Chinese five-spice powder
- ¼ teaspoon salt
- 40 g finely chopped scallions about ½ cup
For Frying
- 1 tablespoon neutral cooking oil
For Serving (Optional)
- Homemade chili oil
- Black rice vinegar
- Light soy sauce
Instructions
Make the Dough
- Place the flour in a heatproof bowl. Pour in the hot water and stir with chopsticks until no dry flour remains. Use your hands to form a rough dough. Cover tightly and let rest for 15 minutes.
Prepare the Filling
- Mix melted lard or coconut oil, flour, Sichuan pepper (or five-spice), and salt in a bowl until smooth.
Shape the Pancakes
- Knead the rested dough until smooth. Lightly oil the dough and work surface. Roll the dough into a thin rectangle. Brush with the filling mixture and sprinkle evenly with chopped scallions.
- Roll the dough into a rope from the shorter side. Cut into 3–4 sections. Stand each piece upright, press down, and roll into pancakes about 5 inches wide for thick pancakes or 9 inches for thinner ones.
Fry the Pancakes
- Heat oil in a skillet over high heat. Once hot, reduce to medium and add the pancakes. Cover and cook for about 2 minutes until golden brown. Flip, cover, and cook the other side until golden.
- Transfer to a wire rack to rest briefly before serving.
Notes
Thin scallion pancakes are often cut into triangles for serving, while thicker ones are torn apart by hand. Both versions are delicious.