You are probably looking for the best recipe for a scallion pancake if you are a dim sum fanatic like me. The scallion pancake is a great addition to start off your dim sum brunch in the right direction.
What makes this recipe so addicting is the flavor and aroma of the sesame oil, the texture of the pancake, and the freshness and bite from the scallion. This “Asian bread” comes out of the pan crunchy and is just demanding that you dip it in your favorite sauce.
Check out my favorite dumpling sauce here and my sweet and spicy wonton sauce here! Either one would be perfect as a dipping sauce for your scallion pancake!
How Do You Make the Pancake?
The trick to making the perfect scallion pancake is the rolling process where you start off by rolling the dough ball into a flat 8 to 9-inch thin circle. We then brush the pancake with a light amount of sesame oil and top off with a proper amount of minced scallion. The pancake is rolled into a cylinder and then rolled into a spiral.
The final process is to press that spiral into a flat pancake. We lightly fry the pancake in a small amount of oil. Serve the pancake while it is still warm and be ready to enjoy the best scallion pancake ever!
As many of you know by now, I am a dim sum fanatic. I am a big fan of all-food Asian; from Kung Pao to Dumplings, Soups like Hot and Sour and Pho, and noodle dishes like Spicy Drunken Chicken. And that’s just a few of my favorites. Check here for some of my favorite Asian Recipes! https://spendingtimeinmykitchen.com/category/asian/
As always, thanks for Spending Time In My Kitchen!
The Best Scallon Pancake
40
Small triangles15
minutes75
30
minutesIngredients
- Dough Ingredients
2 1/2 cups A/P flour
1 cup Boiling water
2 tsp Salt
- Other Ingredients
Sesame oil
Grapeseed oil, peanut oil, chicken fat
2 cups Green onions, minced
Flaked sea salt
1 tsp Sichuan peppercorns, ground optional
- Dipping Sauce
Check out link above
Directions
- Making Your Dough
- Add water to a small sauce pan and set heat to boil.
- Add all the dough ingredients to a large bowl
- Pour in 3/4 of the boiling water into the flour. Mix well with a large wooden spoon. Continue to incorporate the remaining water into the dough until it is just a little tacky.
- Add a small amount of flour to your work surface. Place your dough onto your work surface. Knead your dough into a ball until it is nice and smooth. If too wet, add a little more flour to your dough ball. If too dry, add a little more warm water.
- Place your dough ball into a clean bowl; cover with a damp towel and let it rest for 30 minutes.
- Making your Pancake
- Divide your dough ball into 4. Take a rolling pin and roll one of your individual dough balls into an 8 inch round pancake.
- The best method I have found to roll the dough is to treat it as if you were making a dumpling skin. Make sure your work surface has some flour on it. First flatten the dough by hand to start your pancake. Turn your dough 1/4 turn and use your small rolling pin to flatten the dough. Continue to turn your dough 1/4 turn to keep your dough looking like a circle.
- I would flip the dough every couple of times to ensure the dough does not stick to the surface and to add additional flour to the surface if needed.
- Brush on a light coating of sesame oil to your pancake. Sprinkle some of your minced scallions onto the pancake.
- You can also sprinkle some optional Sichuan pepper powder onto the pancake at this time. See more info under the notes below.
- Roll your pancake up and roll into a spiral.
- Re-roll your pancake and flatten your spiral until it is nice and thin. Don’t worry if you have some of your scallions popping out. It will be ok!
- Add a thin layer of oil to your pan; set heat to medium-high.
- When oil starts to shine, add pancake to the pan and turn the heat down to medium.
- Cook pancake slowly for about 5 minutes. Turning frequently as to not to burn and to cook both sides. Cook till nicely brown.
- Pull pancake from the pan. Add a little flake salt. Cut your pancake into little triangles and serve with your favorite dipping sauce.
- Enjoy!!
Recipe Video
Notes
- If you are looking for what else you can do with your scallion pancake, think of how you would treat any other flatbread, pita, nan bread. How about making a Cheesy Gordita Taco! See the video above!
- SICHUAN PEPPER – Sichuan pepper is a great aromatic to test adding to your pancake. It is in fact not a pepper and is not hot. It is actually a dried berry that is very aromatic and causes a slight numbing in your mouth for which the Chinese call ” Mala”. The term málà is a combination of two Chinese characters: “numbing” (麻) and “spicy (piquant)” (辣). Don’t be scared! Give it try!
Did you make this recipe?
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