Scallion pancakes are an appetizer that’s near and dear to my heart. Back when I worked in a law firm, a group of friends and I would regularly escape the office on a Friday afternoon and smother our sorrows in Chinese vegetarian food at a nearby restaurant. I think I tried every entree on the menu, because…why wouldn’t you do that at a place amazing enough to offer a full menu of Chinese vegetarian food. The appetizer, however, was consistently a big order of scallion pancakes that was shared among the group. It was always delicious and comforting — exactly what everyone needed at the end of a long week. It took me a while, but I finally perfected my own recipe for scallion pancakes, and they’re just as delicious as my old lunchtime favorite.
Scallion Pancake Ingredients
Here’s what you’ll need!
Water All-purpose flour Salt Toasted sesame oil High-heat oil Scallions Soy sauce Rice vinegar Sesame seeds (optional, for serving)
How to Make Scallion Pancakes
Start by boiling your water. You want it just below boiling temperature when you use it.
Make the Dough
Mix your flour and salt in a bowl, then stir in the sesame oil and hot water. Continue stirring until the mixture forms a shaggy dough. Turn your dough onto a floured work surface and knead it until it becomes smooth. You can add a bit more water if the dough seems too dry, or a bit more flour if it’s too sticky — try to minimize this though.
Roll your dough in a ball, rub it with some oil, and place it in a bowl. Cover it with a damp towel and let it rest for about a half hour.
Shape the Pancakes
After the dough has rested, cut it into 4 equal pieces. Take one piece out of the bowl and place it on a floured work surface. Roll it into a large circle. Brush your dough circle with some oil and sprinkle it all over with scallions. Roll it it up into a long snake, then coil the snake into a circle. Now roll the circle out again. This is your pancake! Repeat the process for the remaining pieces of dough.
Cook the Pancakes
Heat some oil in a skillet and add a pancake. Cook it for a few minutes on each side, until it has lots of crispy browned spots.
Serve!
Slice your scallion pancakes and serve them with dipping sauce.
Watch your scallion pancakes closely while they cook. I find they can burn pretty quickly at their centers! Use a good nonstick cooking surface that heats evenly. I highly recommend a well-seasoned cast-iron skillet. Can these pancakes be made gluten-free? I’m not sure, but I suspect an all-purpose gluten-free blend would work. Leftovers and storage: Scallion pancakes are best served immediately. But if you do have leftovers, store them in a tightly sealed container or bag in the fridge for up to 3 days or in the freezer for up to 3 months. How are scallion pancakes served? They’re normally served as an appetizer. They’re wonderful before a Chinese-inspired stir-fry dish like General Tso’s tofu, vegetable lo mein, or wonton soup. Can scallion pancakes be made oil-free? I don’t recommend it. Part of what makes scallion pancakes so delicious is the crispy outside and flaky layers, which I don’t think you could achieve without oil.
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