Scallion pancakes are another classic dish that I grew up eating. They are crispy, flaky, onion, and super easy to make. My mom used to make them using leftover dough from wrapping dumplings. The two doughs are very similar. I will show you how to make a dough with only two ingredients, and it always comes out very flaky.
Can't get enough of Taiwan? Try my Taiwanese Milk Tea next!
๐น๐ผ About This Recipe
Scallion pancakes were one of my favorite foods growing up. My mom used to always make them using leftover dough from making dumplings. I learned this recipe from my mom, who learned it from her mother while growing up in China.
Taiwanese scallion pancakes are made in the same way as the Chinese ones. The main difference I would say, is that in Taiwan, they serve them with toppings like fried eggs, ham, bacon, cabbage, and cheese.
๐ง Lard Vs. Oil
My mom always told me that traditional scallion pancakes are made with lard and not oil. I have tried both, and the ones made with lard are definitely tastier and a little flakier.
The reason for the flakiness is that lard is solid at room temperature. This means the lard does not dissolve into the dough as easily as oil. Instead, it creates pockets of fat, which transform into flaky layers when it is cooked.
My mom used to make her own lard but I am using some I bought from the grocery store. It has less flavor but it will still give a good texture.
๐จโ๐ณ Why make a paste?
Growing up, my mom used to make scallion pancakes by spreading oil onto the dough and then sprinkling it with green onions. When I started making them, I learned a technique from Chinese chefs on YouTube. You can make a paste of hot oil, flour, and scallions instead.
The hot oil helps release the scallions' flavor and the flour thickens the oil so it can create more distinct layers in the finished product.
Since I am using lard, I am letting the flour paste cool down so that it solidifies again so I can get the full benefits of the lard.
๐ง Ingredients
- Dough: This is made with only two ingredients: all-purpose flour and boiling water. The boiling water is important because it helps reactive the gluten so the pancakes do not retract as much when you roll them.
- Scallion paste: You will need scallions, lard, salt, Sichuan peppercorns, and toasted sesame oil.
๐ช Instructions
I am making this in a stand mixer, but you can easily do this by hand. One thing to keep in mind is that the boiling water will make the dough very hot, so you should use a spoon or chopsticks to stir it initially. Then use your hands after it has cooled down.
STEP 1: Add the flour to a stand mixer bowl. Set the mixer to medium-low speed and gradually pour in the boiling water. Let it run for about 1 minute until a dough forms.
STEP 2: Transfer the dough to a lightly floured surface and knead a few times until it forms a ball. Cover with saran wrap and rest for at least 30 minutes. The texture will become even better the longer it rests. If I am making this for friends and family, I will let it rest overnight in the fridge.
STEP 3: In a heat-safe bowl, combine the scallions, flour, salt, and Sichuan pepper. In a small saucepan, heat the lard until it is shimmering (about 300ยฐF). Immediately pour it over the bowl of scallions. Stir until the sizzling stops, then add 2 teaspoons of toasted sesame oil.
STEP 4: Divide the dough into 4 equal portions. Keep the other portions covered with a damp towel so they do not dry out.
STEP 5: Roll the dough into a 6x10-inch rectangle. Spread ยผ of the scallion paste into a single layer. Try to spread it to the very edges of the dough.
STEP 6: Begin rolling the dough from the long side until you have a long tube.
STEP 7: Gently flatten the tube, then roll it up like a snail's shell, tucking the end underneath and pressing it down to seal it.
STEP 8: Roll each dough into a flat disk roughly 7 to 8 inches in diameter.
STEP 9: Heat 1 tablespoon oil in a large nonstick pan over medium heat until shimmering. Cook the pancake for 2-3 minutes on each side until golden brown. Transfer to a cutting board and cut it into triangles. Serve immediately with dipping sauce (recipe is in the recipe card below).
๐ Recipe
Taiwanese Scallion Pancakes
Ingredients
Dough
- 2 cups all-purpose flour (287g)
- 1 cup boiling water (240g)
Flour Paste
- ยฝ cup scallions (thinly sliced)
- ยผ cup lard (or oil)
- ยผ cup all-purpose flour
- ยฝ teaspoon ground Sichuan pepper (optional)
- ยฝ teaspoon coarse kosher salt
- 2 teaspoons toasted sesame oil
Dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinkiang vinegar
- ยฝ teaspoon sugar
- 1 clove garlic (minced)
Cooking
- neutral oil (for frying)
Instructions
- Add the flour to a stand mixer bowl. Set the mixer to medium-low speed and gradually pour in the boiling water. Let it run for about 1 minute until a dough forms.
- Transfer the dough to a lightly floured surface and knead a few times until it forms a ball. Cover with saran wrap and rest for at least 30 minutes. The texture will become even better the longer it rests. If I am making this for friends and family, I will let it rest overnight in the fridge.
- In a heat-safe bowl, combine the scallions, flour, salt, and Sichuan pepper. In a small saucepan, heat the lard until it is shimmering (about 300ยฐF). Immediately pour it over the bowl of scallions. Stir until the sizzling stops, then add 2 teaspoons of toasted sesame oil.
- Before making the pancakes, you can make the dipping sauce. Simply combine all the dipping sauce ingredients in a small bowl and mix well.
- Divide the dough into 4 equal portions. Keep the other portions covered with a damp towel.
- Roll the dough into a 6x10-inch rectangle. Spread ยผ of the scallion paste into a single layer. Try to spread it to the very edges of the dough. Begin rolling the dough from the long side until you have a long tube. Gently flatten the tube, then roll it up like a snail's shell, tucking the end underneath and pressing it down to seal it. Repeat with the other dough portions. Then, roll each dough into a flat disk roughly 7 to 8 inches in diameter.
- Heat 1 tablespoon oil in a large nonstick pan over medium heat until shimmering. Cook the pancake for 2-3 minutes on each side until golden brown. Transfer to a cutting board and cut it into triangles. Serve immediately with dipping sauce.
Leave a Reply