Scallion Pancakes

Total Time:
3 hr 34 min
40 min
2 hr 30 min
24 min

6 pancakes

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • Kosher salt
  • 1 to 2 tablespoons vegetable shortening, at room temperature
  • 5 scallions, finely chopped
  • Vegetable oil, for frying
  • 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.

  • 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 the remaining dough. 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.

  • 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 towels and repeat with the remaining pancakes, adding more oil as needed. Cut into wedges to serve.

  • For a dipping sauce, mix 1 tablespoon each sesame oil and sugar, 2 tablespoons each water and soy sauce and sliced scallions.

  • Photograph by Sang An

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    Scallion Pancakes

    Recipe courtesy of Tyler Florence