These scallion pancakes are all about savory, chewy, and crispy. Scallion, cilantro, and sesame oil get folded in between multiple layers of dough, before the whole thing is crisped to a golden brown in the pan. Intended as an appetizer, I like to eat these as the basis of a whole meal. I like to pair them with roasted bok choy, or potstickers.
I sought out learning how to make scallion pancakes after my first visit to a local dim sum restaurant. Sometimes you have a meal, and just one of the dishes stands out more than the rest, in this case their scallion pancakes. Which is most impressive at a dim sum restaurant, because we had upwards of eight different dishes on the table. After dinner, I went home and scoured the internet for recipes and methods. The one I ended up using was actually sitting right on my bookshelf, in a copy of Cook’s Illustrated.
The only intimidating part of making these is the process of rolling and folding the pancakes, but it’s easier than it sounds on paper. I’ve included a picture of each step below, to help demystify the procedure. Also, I stuck a dipping sauce recipe at the very bottom of this post, which is entirely optional, and customizable. Sometimes I just stick to straight sriracha to top these.
Firmly anti cilantro? That’s okay-you can omit the cilantro without any problem in this recipe.
1 1/2 Cups Flour
1/2 Cup Room Temperature Water
1 Teaspoon Salt
1/2 Cup Vegetable Oil
Sesame Oil-Several teaspoons, for brushing.
6 Scallions, Minced.
2 Tablespoons Cilantro, Minced.
- Combine flour, water, and salt in a bowl. Use a fork to mix until a sticky dough forms.
- Turn dough out on floured surface and knead for about 5 minutes, until it looks shiny and forms a little ball.
- Place dough ball into bowl, drizzle with a little bit of vegetable oil, and cover to let rest for about 30 minutes(this is a good time to prep the rest of your ingredients-like chopping up the scallions and cilantro).
- Split dough ball into 4 equal pieces.
- Roll each little dough ball into around an 8 inch circle.
- Brush each dough circle with a little sesame oil-only a touch.
- Sprinkle an even layer of minced scallion and cilantro on to dough circle, about 4 tablespoons total.
- Roll dough circle, starting at one edge, into a long tube.
- Take your tube, and spiral one end around the other, as if you’re making a snail shell.
- Sprinkle top of spiral with a little more flour, and roll out into about a 6 inch pancake.
- Heat vegetable oil over medium heat in a pan. Wait until oil is hot and shimmery.
- Fry one pancake at a time, flipping once, until golden brown on each side.
- You may want to rest pancakes on some paper towels to absorb some oil once they’re done. Slice into quarters to serve, and enjoy!
Optional Dipping Sauce:
Combine in a bowl:
3 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
1/2 Teaspoon Sesame Oil
1 Teaspoon Sugar
Adjust to taste-more sugar to sweeten, more soy to make saltier, or more vinegar to make more acidic. Add in any leftover minced cilantro or scallion. Also, I like to add a little sriracha or chili oil.