Scallion Pancakes
EBT-Friendly: 100% of ingredients
Made by Kenny
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Crispy, flaky, and layered with savory scallions, these homemade Chinese scallion pancakes are surprisingly easy to make. Pan-fried until golden brown and served with a tangy soy-vinegar dipping sauce, they’re the perfect appetizer or snack.
Ingredients:
For the Dough
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup water (boiling)
- 1/4 cup water (cool)
For the Filling & Cooking
- 1/3 cup all-purpose flour
- 1/4 cup peanut oil (or your favorite oil)
- 3/4 tsp salt
- 8 green onions (split down the middle and chopped (yield 1 cup))
- vegetable oil (for frying)
Dipping Sauce (Optional)
- 1 1/2 tbsp soy sauce
- 1 tbsp Chinkiang vinegar
- 1/4 tsp sugar
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Make the dough: Combine flour and salt in a large bowl. Slowly drizzle in boiling water while mixing with chopsticks until absorbed. Slowly drizzle in cool water, continuing to stir until dough flakes form. Press together and knead until a firm ball forms, about 5 minutes. Cover and let rest for 20 minutes.
- Make the filling: In a small bowl, combine flour, peanut oil, and salt. Mix until a smooth paste forms.
- Make the dipping sauce (optional): Combine soy sauce, Chinkiang vinegar, sugar, and 1 tablespoon water in a small bowl. Mix until sugar dissolves.
- Form the scallion pancakes: After dough has rested, knead for another minute until smooth. Cut dough into 6 even pieces (about 76g each). Roll each piece into a thin rectangle (about 6×10 inches).
- Spread about 1 tablespoon of filling evenly, leaving 1 inch on top and left end. Sprinkle 2 tablespoons of chopped green onions in an L shape.
- Roll from the longer side where green onions are concentrated into a long tube. Lightly flatten. Pinch the sealed side, then roll towards the unsealed side. Tuck the loose end under and gently press down.
- Roll each prepared pancake into a circle about 7-8 inches wide. Flip and move as you roll to prevent sticking.
- Cook the pancakes: Heat a cast iron pan over medium-high heat with enough vegetable oil to coat the bottom. Once hot, add a pancake. Swirl to spread oil, cover, and reduce heat to medium. Cook covered for 1 minute. Flip, cover, and cook for another minute. Remove lid and press with spatula to ensure even browning. Cook, flipping regularly, until both sides are crisp and browned, about 3 minutes.
- Transfer to a cooling rack. Slightly cool, then cut into 6 pieces. Serve hot with dipping sauce.
Total Ingredients: 11 distinct items
EBT-Eligible: 100%
All ingredients are basic grocery staples including all-purpose flour, peanut oil, green onions, soy sauce, vinegar, and sugar.
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