Sarah Yung’s Scallion Pancakes (username: guavicorn)
Scallion pancakes are a classic dim sum dish and make a great snack at any time of day.
Ingredients
Dough
- 300 g All-Purpose Flour
- 4 g Salt
- 4 g White Pepper
- 120 g Water, Boiling
- 60 g Water, Cool
Filling
- 40 g All-Purpose Flour
- 60 g Neutral Oil (Recommended: Vegetable Oil)
- 6 g Salt
- 8 to 10 Green Onions
Dipping Sauce
- Soy Sauce, To Taste
- Sesame Oil, To Taste
Instructions
Make the Dough
- Combine flour and salt in a large bowl.
- Slowly drizzle in hot water and mix with a pair of chopsticks (or a fork). The dough doesn’t have to be fully mixed but the water should be fully absorbed.
- Slowly drizzle in cold water and continue mixing. You will see dough flakes start to form.
- Press the dough together by hand. Add water in small amounts if needed.
- Knead the dough for 5 minutes, then let cover and rest for 20 minutes.
- Knead the dough again for 1 miute until a smooth dough is formed.
Prepare the Filling
- While the dough is resting, wash and pat dry the green onions.
- Cut the green onions: first split down the middle, then chop finely into half-moons.
- Combine the flour, oil, and salt in a small bowl. Mix until a smooth paste is formed.
Roll the Pancakes
- Cut the dough into 6 even pieces, and form each piece into a ball.
- Keep one dough ball out to work on, and cover and set aside the rest.
- Roll the dough into a thin rectangle, approximately 6”x10”, with a rolling pin.
- Spoon a tablespoon of filling onto the dough and spread evenly with the back of the spoon. Sprinkle 2 heaping tablespoons of green onions onto the dough.
- Roll the dough from the 10” side to form a long tube. Roll the tube to form a round disk, and gently press down with your hand to seal the pancake.
- Repeat steps 3 through 5 for each dough ball.
Cook the Pancakes
- Heat a nonstick skillet or cast iron pan over medium-high heat and add enough oil to fully coat the bottom.
- Once the oil is hot, add a pancake.
- Let the pancake cook for 2-3 minutes, then flip and cook for another 2-3 minutes. Both sides should be lightly browned and crisp.
- Transfer the pancake to a cooling rack or a cutting board. Once cool, use a pair of scissors to cut into 6-8 pieces.
- Repeat steps 3 and 4 for each pancake, replenishing the oil between each pancake.
- Transfer all pancakes to a serving platter and serve with a dipping sauce of choice.
Note: Scallion pancakes can also be stored and cooked later. Stack them, with a layer of parchment paper in between each pancake, and freeze in a Ziploc bag.
Enjoy!
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