Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: Chinese, continental
Keyword: scallion pancakes
Servings: 8 pancakes
- 2 cups plain flour
- 4 tablespoons oil for spreading in the dough + 2 teaspoons for making dough
- salt to taste
- 3/4 cup boiling water
- 1/2 cup finely chopped scallion greens or spring onion greens
- 1 teaspoon chili flakes optional
- 8 teaspoons oil one for eahch pancake
Making The Dough
- Combine flour, salt, oil in a mixing bowl.
Add water gradually and knead into a very smooth and supple dough. Let the dough sit for 15-20 minutes.
Rolling and shaping the dough:
- Divide the dough into 8 equal parts.
Roll a portion into thin circle of 8 inches.
Spread oil generously and sprinkle finely chopped scallion greens and chili flakes.
Now starting from one edge, roll into a tight log. Pinch and seal the edges.
Starting from one end, roll into a coil.
Now roll the coil into a thick circle gently without spoiling the layers.
Cooking the scallion pancakes:
- Heat a cast iron pan and add few drops of oil. Place the rolled pancake and add oil over the edges. Cook in medium flame for 2 minutes. Flip and cook until it turns crispy and golden brown.
- While making the dough start with less water and as you knead. I have not given exact quantity of water as every brand of flour is different and requires different quantity of water.
- Use sesame oil if possible to get that authentic flavor. If it not available use any neutral cooking oil. I do not recommend olive oil for this recipe.
- Serving Suggestions: Serve these scallion pancakes warm either as whole or cut into wedges with a dipping sauce like chili garlic sauce,mango chili sauce, bell pepper sauce, tomato sauce etc.
Serving: 8scallion pancakes | Calories: 212kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 5mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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