Scallion Pancakes
My 100th recipe! 🥳 Scallion pancakes are one of our favorite dim sum dishes, and I really wanted to learn how to make them at home. They are a bit of work, but my family and I really enjoyed these! I feel like I still need to perfect my cooking technique to get really flaky layers, but that’s just an excuse to make more pancakes! 😋
#GlobalApron Week 3 Spring Onions
#Chinese #Appetizer #Snack #Savory
Scallion Pancakes
My 100th recipe! 🥳 Scallion pancakes are one of our favorite dim sum dishes, and I really wanted to learn how to make them at home. They are a bit of work, but my family and I really enjoyed these! I feel like I still need to perfect my cooking technique to get really flaky layers, but that’s just an excuse to make more pancakes! 😋
#GlobalApron Week 3 Spring Onions
#Chinese #Appetizer #Snack #Savory
Cooking Instructions
- 1
First, make the dough. Whisk the flours and the salt together in a large bowl.
- 2
Add the boiling water, and mix with chopsticks or a fork to form a shaggy dough.
Add the cool water, and continue to mix until the dough comes together.
- 3
Knead the dough by hand for about four or five minutes until it is smooth.
- 4
Place the dough back into the bowl, lightly oil its surface to prevent it from drying out, and cover the bowl with plastic wrap.
Let the dough rest at room temperature for 30 minutes, or transfer it to the fridge and allow it to rest longer.
An overnight rest is preferred!
- 5
When you’re ready to make the pancakes, prepare the filling.
Cut off the ends of the scallions and chop them into thin slices. You can use both the white and green parts.
- 6
Transfer the chopped scallions to a medium size bowl, and add the flour and salt.
- 7
Heat the oil then pour it into the bowl with the scallions. Mix well, then set aside to cool.
- 8
Divide the dough into 6 equal pieces. If you have a food scale, it will help a lot with this step.
- 9
Roll one of the dough balls into a thin rectangle measuring approximately 6” x 10” (15 cm x 25 cm).
If your dough is too sticky, lightly flour the counter surface before rolling the dough.
- 10
Drop dollops of filling onto the dough and use your fingers to lightly spread and smear it onto the dough, leaving a small border around the edges.
Roll the dough tightly starting from the long edge, as shown. Seal the ends.
- 11
Roll the ends in opposite directions to form an “S” shape, then stack one roll on top of the other as shown in the video.
- 12
Squish the newly formed ball of dough down lightly, rub the top with oil, then wrap it loosely in plastic wrap. Allow it to rest for about 20 to 30 minutes.
- 13
Work with one ball of dough at a time. Roll it until it is 7 to 8” (18 to 20 cm) wide.
- 14
This is a stopping point. You can stack the rolled pancakes between sheets of parchment paper, place them into a large ziplock bag, press the air out, and freeze them up to 3 months.
To cook the frozen pancakes, let them thaw for 10 minutes, then cook as described below. - 15
Brush a nonstick or cast iron skillet with a thin layer of vegetable oil. Heat the pan over medium-high heat until it is hot. Place the pancake in the pan, lower the heat to medium and cover the pan.
- 16
Allow the pancake to cook on one side for 2 minutes, then check to see how brown it’s getting. You don’t want the heat so high that the outside of the pancake burns before the inside can cook. Adjust the heat as needed.
Flip the pancake and cook for another 60 seconds. Then, keep cooking and flipping until it is nicely browned and fully cooked. - 17
To serve, cut pancakes into wedges. Whisk together the dipping sauce ingredients and serve with the pancakes.
- 18
Transfer the pancake to a plate or wire rack. It’s best if these are eaten immediately, but you can store any leftovers in the fridge for up to 3 days. Reheat them by frying them briefly as described above.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Scallion Pancakes Scallion Pancakes
As a child, I remember eating these light, flaky, crispy pancakes and thinking I enjoyed them more than the sweet breakfast version. This is still true today as I take a bite drizzled with sesame oil. With a bit of practice, anyone can make these delicious scallion pancakes.
-
Scallion pancakes Scallion pancakes
a homemade pancake, everyone can make it nicely. very tasty!
-
Chinese scallion pancake Chinese scallion pancake
A scallion pancake is a kind of pancake made with green onions. In Mandarin, it’s known as cong you bing. It’s hard to tell where it was first created, but many of these tales point to Shanghai in northeastern China. It’s a popular breakfast flatbread in China. The scallion pancake greatly resembles an Indian paratha.
-
Baked Scallion Veggie Pancake Baked Scallion Veggie Pancake
Inspired by pan-fried Chinese scallion pancakes, this tasty adapted version is time-saving and low in fat. Great for breakfast or a light meal. Substitute or add your favourite veggies to your liking.
-
Scallion Pancakes w/Sesame Dipping Sauce Scallion Pancakes w/Sesame Dipping Sauce
Quick, easy snack or side dish on days you want something simple yet tasty!!
-
Gluten-Free Scallion Pancake Gluten-Free Scallion Pancake
Gluten-free scallion pancake is inspired by the Korean seafood pancake. It’s easy to make and only requires 4 ingredients.Scallion or green onion pancake is a Chinese savory often served as breakfast at food stalls in Taiwan. Unlike western pancake, scallion pancake or Chong Yo Bing in Mandarin is traditionally made of dough and folded several times with sliced green onion and oil then pan-fried. The highlight of this slightly salted pancake is its crispy edge with a chewy and flaky texture.For someone who has a gluten allergy like me, a regular version is not an option so I have decided to create something that has the closest taste and texture to my favorite food since I was a child. This recipe was inspired by the Korean seafood pancake, Haemul Pajeon. Since this pancake is made from grounded mung bean and not flour, achieving that chewy and flaky texture can be trickier. The key is to spread out the mung bean paste thinly and add as much sliced green onion as possible. In this recipe, I added a moderate amount of salt. If you prefer it saltier, please sprinkle some more before serving.Video Instruction: youtu.be/JflDzBeQa10
-
-
Zucchini Pancakes Zucchini Pancakes
This version has not just shredded zucchini, but also feta, fresh dill and scallions. They are crisp on the outside and tender within. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients.
-
Zucchini Pancakes Zucchini Pancakes
Thick crispy pancakes with soft, sweet, juicy zucchinis inside! Perfect for breakfast, light lunch or dinner, or even as a snack!Serve it with soy sauce or spicy Mayo!#zucchini #Korean #pancake #breakfast #lunch #dinner #snack
-
Chinese Scallion Pancake (葱油饼) (cōng yóu bǐng) Chinese Scallion Pancake (葱油饼) (cōng yóu bǐng)
I grew up eating this simple yet delicious Chinese dish. My grandma would often make it for us kids and it’s been one of those nostalgic flavours for me. My dad recently taught me how to make it so I hope to make these for my kids one day as well. It’s super simple and super tasty. It’s like eating naan with curry or eating a bun with your soup. It goes well with other foods.
More Recipes
- Corn angara
- Lemon Easter bunny slice 🍋with pattern
- Aam panna
- Alanna & Will’s Guacamole
- Delicious tasty cheese butter corn
- Alanna's Crispy Black Bean Tacos w/ Avocado Crema
- Spicy Goulash
- Healthy salad with spring onions, sweetcorn, avocado, baby spinach and little gem lettuce
- 700. California Farm Easter Chocolate Eggs and Dinner
- Slow cooked BBQ Brisket
Comments (13)