Looking for a quick fix? Crispy Chinese Scallion Pancakes are your new favorite snack! These deliciously crispy pancakes are super easy to whip up and packed with flavor.
Plus, they’re perfect for sharing—or not, no judgment! You can customize them with different herbs or spices to make them your own. With just a few simple ingredients, you can create a dish that will impress your friends and feed your cravings in no time.
Say goodbye to bland snacks and hello to your new obsession—homemade scallion pancakes are here to deliver the crunch and flavor you’re looking for!
Serving and Pairing Suggestions
Serve these crispy pancakes hot with a side of soy sauce or your favorite dipping sauce for that extra punch. They’re perfect as an appetizer or a snack while watching your favorite shows. If you’re looking for a complete meal, pair them with something hearty like Grilled Asian Pork Tenderloin with Peanut Sauce or Thai Peanut Noodles for a delicious combo!
Tips and Notes
- Use Fresh Scallions: Fresh scallions really make a difference in flavor and texture.
- Non-Stick Pan: A good non-stick pan ensures your pancakes cook evenly and don’t stick.
- Dough Resting Time: Don’t rush the resting time for the dough; it helps with the texture.
- Serving Fresh: Serve them immediately after cooking for the crispiest result!
Now’s Your Chance!
Don’t miss out—try your hand at making these crispy Chinese scallion pancakes today! They’re easier than you think and oh-so-satisfying. Check out more fun recipes or explore our blog for all things culinary. Happy cooking!
Crispy Chinese Scallion Pancakes
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Skillet
- 1 Spatula
Ingredients
- 2 cups 250g all-purpose flour (plus extra for dusting)
- 1 cup 240ml boiling water
- 1/2 teaspoon salt
- 1/4 cup 60ml sesame oil
- 1 cup 100g scallions, finely chopped (green parts only)
- 1/4 teaspoon black pepper - optional
- Oil - for frying
Instructions
- Combine flour and salt in a mixing bowl. Gradually add boiling water and mix until the dough comes together. Knead the dough on a floured surface until smooth (about 5 minutes). Cover with a damp cloth and let it rest for 30 minutes.
- Divide the dough into 4 equal portions. Roll out each portion into a thin circle (about 8 inches in diameter).
- Brush each circle with sesame oil, sprinkle evenly with scallions and black pepper (if using). Roll each circle into a log, then coil it into a spiral. Flatten gently with your palm and roll it out again into a flat pancake.
- Heat a skillet over medium heat and add oil. Fry each pancake for about 3-4 minutes on each side, or until golden and crispy. Repeat with remaining pancakes.
- Cut into wedges and serve hot with your favorite dipping sauce.