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Scallion pancakes on a white plate

Scrumptious Scallion Pancakes

Course Appetizer
Cuisine Chinese
Keyword congyobing, green onion pancakes, scallion pancakes
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 4 pancakes
Author Sharon Wong at Nut Free Wok

Ingredients

  • 4 cups all purpose flour divided
  • 1 cup boiling hot water
  • ¼ cup water room temperature
  • 1 bunch of scallions (6-8 stalks)
  • 3/4 teaspoon salt divided
  • 1.5 tablespoon olive oil additional oil for frying

Instructions

  1. Combine 3 1/4 cup flour with 1/2 teaspoon salt in a large bowl, make a well with the flour. Set aside the remaining flour for kneading and shaping.

  2. Add hot water and begin mixing with a wooden spoon.
  3. Add cold water and continue mixing until the dough starts to form a ball.
  4. When most of the flour has been incorporated, begin kneading the dough on a floured work surface for 5-7 minutes until the dough is soft, smooth and elastic, adding small amounts of flour until the dough is not sticky.

  5. Wrap the dough with plastic wrap or cover with a large bowl and allow to rest 30 minutes at room temperature.

  6. Wash, trim, and finely chop the scallions and place into a medium-sized bowl.

  7. Add the remaining salt and 1.5 tablespoons of oil to the scallions and mix thoroughly, set aside.

  8. When the dough is ready, lightly flour a cutting board and rolling pin, and cut the dough into 4 pieces and gently pat each quarter into the shape of a disk. Flatten a disk with a rolling pin to 1/4 in thickness, about 7 inches across.

  9. Spread 1/4 of the salt and onion mixture on the pancake, leaving a 1/2 inch margin around the perimeter, roll up the dough, coil the roll into a circle, and tuck the end of the roll under the dough. Allow the coils to rest and keep the dough moist by covering them with plastic wrap (or a large bowl) while shaping the other pieces dough.

  10. Gently flatten the scallion filled coils with your hand into a circle and then use a rolling pin to gently flatten the circle into a pancake into 1/4 inch thickness, about 7 inches across.

  11. Preheat a non-stick frying pan on medium heat (allow 3-5 minutes).

  12. Add 1 teaspoon oil and swirl to coat. Add the pancake and pan fry the pancake for 2-3 minutes until golden brown. Flip and fry until golden brown and crispy on both sides. Add more oil if the pan is dry.

  13. While the first pancake is frying, roll out the rest of the scallion coils and fry until they're all fried. You can also roll them out and freeze half for another day.

  14. Cut into 6-8 wedges and serve.

Recipe Notes

This recipe can be made ahead, place a piece of parchment paper between each layer, slide into a resealable gallon sized bag, and freeze. See blog post for a recipe for a simple dipping sauce.

You can also substitute half of the all purpose flour with whole wheat flour if you like. If working with whole wheat flour, I recommend that you start with 3 cups of the blend and add more flour as needed.