Crispy Scallion Pancakes
Scallion pancakes are built on a simple dough of flour and boiling water that is rolled thin, brushed with oil, and layered with fresh scallions. The secret is the rolling and folding technique, which creates distinct, flaky strata that crisp up in a shallow pool of oil in a hot skillet.
Master the hot water dough.
Using boiling water gelatinizes the starches, resulting in a dough that is supple and easy to stretch without snapping back. Let it rest covered for at least 30 minutes; if the dough resists, it needs more time to relax.
- Mixing bowl
- Rolling pin
- Cast iron or heavy-bottomed skillet
- Pastry brush
What goes in.
- 2 1/2 cupsall-purpose flour
- 3/4 cupboiling water
- 1 cupscallions, green parts only, finely chopped
- 3 tbspneutral oil (for brushing)
- 1 tsptoasted sesame oil
- 1/2 tspsalt
Creating the layers
After rolling the dough thin and oiling it, roll it into a tight cylinder like a cigar, then coil that cylinder into a snail shape. Flattening this coil traps pockets of oil and steam between layers, ensuring the interior stays tender while the crust shatters.
The method.
Mix the dough
Pour boiling water into the flour, stirring with a fork until it forms shaggy clumps. Knead by hand for 5 minutes until smooth, then cover and rest.
Prepare the layers
Divide the dough into four balls. Roll one ball into a thin, large circle. Brush the surface with a mix of neutral oil and sesame oil, then sprinkle generously with salt and scallions.
Roll and coil
Roll the circle into a tight log, then coil the log into a snail shape. Tuck the end underneath and flatten it with the rolling pin again until it is about 1/4 inch thick.
Cook
Heat a heavy skillet over medium-high heat with two tablespoons of oil. Place the pancake in the pan and cook until deep golden brown on both sides, about 3 to 4 minutes per side.
Other turns to take.
Spiced
Add a teaspoon of Sichuan peppercorn powder to the oil mixture before brushing for a numbing, aromatic bite.
Savoury dipping
Mix dark soy sauce, black vinegar, and a drop of chili oil for a sharp contrast to the rich, fried dough.
When it doesn't go to plan.
Keep the scallions dry after washing; excess moisture makes the dough soggy.
Do not overwork the dough once you add the scallions, or you will pierce the delicate layers.
Use a heavy skillet to ensure consistent heat distribution, which prevents uneven spots.
The ones that keep coming up.
Why use boiling water?
Boiling water kills the elasticity of the flour's gluten, which keeps the pancake from being chewy or rubbery.
Can I freeze them?
Yes, freeze them raw with parchment paper between each pancake. Cook them straight from frozen, adding an extra minute to the cooking time.