Crispy Scallion Pancakes

5 from 1 vote

Crisp, flakey hot wedges of scallion pancakes are perfect for snacking, or serving alongside your favorite take-out fakeout dishes. Aromatic green onions are folded into layers of soft, chewy pastry-like pancakes, making these savory pancakes irresistible.

Prep Time45

Cook Time10

Total Time55

Course: Appetizer

Cuisine: Asian, Chinese

Keyword: appetizer, Asian side dish, easy recipe, fakeout takeout, homemade dough, vegan recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Food Processor
Mixing Bowl
Cast Iron Skillet

Ingredients

2 cups all-purpose flour, plus more for dusting
1 cup boiling water
1/4 cup sesame oil
2 cups thinly sliced green onions / scallions
1/4 cup cooking oil
1 teaspoon kosher salt

Instructions

Add flour to the bowl of a food processor. With the processor running, slowly drizzle in about 3/4 cup of boiling water. Process for 15 seconds. The dough should come together in a sticky ball and spin with the blade but if it doesn't, drizzle in more water a tablespoon at a time until it does.
Dust a clean counter with flour. Transfer the dough from the food processor to the counter and knead it a few times until it forms a smooth ball. Cover the dough with a clean towel or plastic wrap and let it rest for 30 minutes at room temperature. (Note: You can also transfer it to a bowl, cover it with plastic wrap, and let it rest overnight in the fridge.)
After resting, slice the dough into four even pieces and roll them into balls.
Working one ball at a time, roll out into a disk roughly 8-inches in diameter (dust the counter with flour as needed). Brush the surface of the dough with sesame oil and then roll the disk up like a jelly roll and then twist into a tight spiral, tucking the tail end underneath. Flatten with your palm and then roll it out again into an 8-inch disk. Brush the dough again with another layer of sesame oil and then sprinkle with 1/2 cup of green onions / scallions. Repeat the rolling process, rolling it like a jelly roll, twisting it into a spiral with the tail end underneath, and then flatten and re-roll into a 7-inch disk. Repeat with the remaining dough rounds.
Heat a non-stick or well-seasoned cast iron skillet with the cooking oil over medium heat. When the oil is shimmering, carefully transfer one disk to the hot oil. Sear on both sides until golden brown, about 2 minutes per side.
Transfer to a paper towel-lined plate to drain. Immediately season the hot pancake with salt. Repeat with remaining 3 pancakes.
Slice each pancake into 6 wedges and serve warm.

Notes

Recipe adapted from Extra Flaky Scallion Pancakes shared at Serious Eats.

Nutrition