Asian-Style Scallion Pancakes Recipe

Name: Asian-Style Scallion Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancakes; 1 1/2 cups all-purpose flour, plus more for dusting; 3/4 teaspoon kosher salt; 1 -2 tablespoon vegetable shortening, at room temperature; 5 scallions, finely chopped; vegetable oil, for frying; Dipping Sauce; 1 tablespoon sesame oil; 1 tablespoon sugar; 2 tablespoons water; 2 tablespoons soy sauce; sliced scallion

Servings: persons

Pancakes
1 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
1 -2 tablespoon vegetable shortening, at room temperature
5 scallions, finely chopped
vegetable oil, for frying
Dipping Sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 tablespoons water
2 tablespoons soy sauce
sliced scallion

1
Sift the flour and 3/4 teaspoon salt into a large bowl. Stir in 1/2 cup hot water until blended. If the dough is dry, add up to 2 more tablespoons water. Knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
2
Divide the dough into 6 pieces and keep covered. One at a time, roll each piece into a 4-inch-long log, then stretch into a 14-inch-long rope. Brush with shortening and sprinkle with about 1 tablespoon scallion. Coil the dough into a circle, cover and set aside. Repeat with remaining dough.
3
Flatten the coils with your hand on a floured surface, then roll with a floured rolling pin into a thin circle. Cover and refrigerate for at least 2 hours.
4
Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat. Add 1 pancake and cook until golden brown, about 2 minutes per side. Drain on paper towls and repeat with remaining pancakes, adding more oil as needed. Cut into wedges to serve.
5
Mix all ingredients for dipping sauce and serve with pancakes.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pancakes, 1 1/2 cups all-purpose flour, plus more for dusting, 3/4 teaspoon kosher salt, 1 -2 tablespoon vegetable shortening, at room temperature, and more.

Yes, Asian-Style Scallion Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asian-Style Scallion Pancakes

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