Taiwanese Scallion Pancakes
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.
Ingredients
Dough
- 2 cups all-purpose flour (287g)
- 1 cup boiling water (240g)
Flour Paste
- ½ cup scallions (thinly sliced)
- ¼ cup lard (or oil)
- ¼ cup all-purpose flour
- ½ teaspoon ground Sichuan pepper (optional)
- ½ teaspoon coarse kosher salt
- 2 teaspoons toasted sesame oil
Dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinkiang vinegar
- ½ 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 300°F). 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 ¼ 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.
Nutrition
Calories: 408kcalCarbohydrates: 56gProtein: 8gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 839mgPotassium: 126mgFiber: 2gSugar: 1gVitamin A: 126IUVitamin C: 3mgCalcium: 25mgIron: 4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!