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Chef John's Chinese Scallion Pancakes
Chef John's Chinese Scallion Pancakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Flavorful scallion pancakes with crispy edges and moist, onion-filled layers.
Ingredients:
  • 2 cups bread flour
  • 1.5 teaspoons kosher salt
  • 0.75 cup very hot water
  • 3 tablespoons vegetable oil
  • 2 teaspoons sesame oil
  • 1 teaspoon all-purpose flour
  • 1 bunch green onions, mostly green parts, thinly sliced
  • 1.5 tablespoons vegetable oil, or as needed
Instructions:
  • In a large bowl, mix bread flour and salt. Create a well in the center and add hot water. Stir with a wooden spoon until a shaggy dough forms.
  • Place the dough on a lightly floured surface and knead until slightly sticky yet smooth and elastic, adding minimal flour as necessary. Wrap the dough in plastic wrap and allow it to rest for 2 hours.
  • Combine vegetable oil, sesame oil, and flour in a skillet over medium heat until bubbling, approximately 3 minutes. Continue cooking for an additional minute. Then, remove from heat and allow to cool until it reaches room temperature.
  • Divide the dough in half and shape each piece into a tube. Flatten each tube using a rolling pin into a 1/8-inch thick rectangle, flipping and lightly dusting with flour halfway through.
  • Cover the dough with the oil mixture, ensuring the entire surface is coated but leaving a 1-inch border. Sprinkle scallions evenly. Roll dough tightly from the long side to encase the scallions, then fold over the opposite edge to seal.
  • Take one end of the dough and roll it inward towards the center, wrapping the opposite end around the coil and tucking the tip underneath. Sprinkle some flour on the coil and flatten the dough into a 1/4-inch thick pancake. Repeat the process with the remaining dough, oil, and green onions to make a second pancake.
  • In a hot cast iron skillet, fry each pancake in vegetable oil until golden and crispy, about 4 minutes per side. Cut into wedges before serving.

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