Scallion pancakes are a type of filled flatbread that are typically served as street food in Asia. The dough is very basic– just flour, water, oil, and salt — but the way the pancakes are formed results in a flaky crust that’s perfect for dunking into a soy dipping sauce.
These scallion pancakes get their flakiness from the way they’re formed. After the dough is rolled out and the scallions and seasonings are spread on top, the circle is rolled into a cylinder which in turn is rolled into a coil. The coil is then patted or rolled flat before frying. Sounds like fun, doesn’t it?
I’ve made filled flatbreads before, but they involved wrapping the dough around the filling and then rolling flat. I think the coil method would work well for things like parathas.
Of course, the scallions are the star of the show here, but more so the tender green part instead of the harder white part. That’s the recommendation of Elaine at China Sichuan Food. (She also uses the same technique to fill pancakes with red bean paste. I think I’m onto something with regard to other types of fillings.)
When you first roll out the dough, make each portion as thin as you can without tearing it. Then scatter the scallions and seasoning over top. This will give you maximum layers. When flattening the coil into the final pancake use the size of the pan you’ll use as your guide.
I’ve included a recipe for soy dipping sauce as well. You’ll have some leftover. It makes a good marinade or use it as a sauce over rice or vegetables.
Ingredients
For the Scallion Pancakes
- 2 cups plain flour + extra for rolling
- 1 teaspoon salt
- 1 tablespoon vegetable oil I used sunflower oil + more for rolling and cookin
- 3/4 cups water
- Chinese 5 Spice Powder
- 2 cups chopped scallions as much of the green parts as possible
For the Soy Dipping Sauce
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 teaspoon red chili flakes
- 1 cup soy sauce I used low sodium tamari
- 1 tablespoon sesame oil
- 2 - 3 tablespoons chopped scallions
Instructions
Prep the dough
- Measure the flour and salt into a large bowl.
- Make a well in the center and add the oil and most of the water.
- Mix well, adding more water if needed to form a ball. Knead the dough until smooth.(You can knead it right in the bowl) and then cover with a damp cloth. Let rest for at least 20 minutes.
Make the Dipping Sauce
- Combine all the ingredients in a large jar and shake to combine. Taste and adjust the seasoning. Set aside.
Make the Scallion Pancakes
- Divide the dough into four pieces.
- Generously flour your work surface and roll each portion into a large circle.
- Brush with oil then sprinkle with 5 Spice Powder. Scatter the chopped scallions evenly on top, avoid the edges.
- Roll the pancake into a cylinder. Gently use your hands to even it out along the length. Set aside.
- Repeat with the other portions of dough.
- Roll each cylinder into a coil. Cover and let rest another 10 minutes or so.
- After resting, roll each coil into a circle large enough to fit comfortably in your skillet.
- Brush a thin coat of oil in the pan and hat to medium high. Cook each pancake for 2 - 3 minutes per side or until nicely browned. Use the spatula to press down on the pancake to further flatten it.
- Cut into wedges to serve along with the dipping sauce.
I hope you’ll give scallion pancakes a try. They’re a great compliment to a simple meal, and they’re also easy enough a young chef could make them with very little supervision.
More flatbread recipes:
I have never made scallion pancakes before but would like to try. These look really good.
They were interesting to make. I hope you give them a try!