thepioneerwoman
The Leung Family's Scallion Pancakes Are Crispy, Golden, and Delicious
The beloved family-run food blog 'The Woks of Life' shares a classic Chinese recipe for scallion pancakes from their new cookbook.
👥 8 Servings⏱️ Prep & Cook: 2h 17m⏳ Prep: 1h 45m🔥 Cook: 32 min👤 Micaela Bahn📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
- ●pan
📝 Preparation Steps
1
Add 1 1/2 cups flour to the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, slowly stream in the boiling water. Periodically stop the mixer and use a rubber spatula to push the flour toward the center of the bowl, until the dough hook has worked in all the flour.
2
When a shaggy dough has formed, gradually add the cold water, 1 tablespoon at a time, just until the dough lifts off the sides of the bowl. Give the dough about ⏱️ 1 minute to absorb the liquid after each addition of water.
3
Transfer the dough to a clean surface and knead by hand for ⏱️ 5 minutes, until soft and smooth. If the dough is sticky or tacky, add more flour, 1 tablespoon at a time, until the dough smooths out.
4
Divide the dough into 8 equal pieces and form each piece into a smooth ball. Brush the dough balls with a little oil to prevent them from drying out, then cover them with an overturned bowl. Let rest at room temperature for 45 to ⏱️ 60 minutes.
5
To test if the dough is properly relaxed, use your palm to flatten a dough ball. If the dough stays flat and doesn’t bounce back, it's ready to be rolled. (Be patient because relaxed dough will be easier to work with and yield a softer pancake.) Brush a clean work surface and a rolling pin lightly with oil. Transfer a dough ball to the oiled surface and roll it out into a thin 4 by 9-inch rectangle. Brush it with a thin layer of oil and sprinkle it evenly with a pinch of salt (about ⅛ teaspoon) and 2 tablespoons of the chopped scallions. Roll the pancake lengthwise into a tight, long cigar with the seam side up.
6
Press the seam closed so no scallion bits are poking out. Roll the tube up into a spiral—like a snail shell—to form a disc. Tuck the loose ends under the disc, then brush the top with some oil and repeat these steps with the remaining 7 dough balls, oiling the work surface and rolling pin as needed.
7
Finally, roll each disc into a pancake 4 to 5 inches in diameter. (A 4-inch pancake will be thicker and chewier; a 5-inch pancake will be flatter and crispier.)
8
Heat a large cast-iron pan or nonstick pan over medium heat. (If using cast iron, preheat until it just starts to smoke; if using a nonstick pan, simply heat it until hot.)
9
Add 2 to 3 tablespoons oil, or enough to coat the bottom of the pan in a generous layer (to get even coloring and crispy results.) Add 2 pancakes at a time to the pan, and cook each side for 3 to ⏱️ 4 minutes, until they're an even golden brown. Repeat with the remaining three batches of pancakes. (Don't be tempted to rush the process; higher heat levels will burn the pancakes before the dough cooks through!)
Nutrition Facts
calories
96 Calories
fat Content
1 g
fiber Content
1 g
sugar Content
0 g
sodium Content
128 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
18 g
saturated Fat Content
0 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...