Description
These crispy, savory Scallion Pancakes are a delightful Asian-inspired appetizer or snack, featuring a chewy dough layered with fresh scallions and pan-fried to golden perfection. Served with a tangy dipping sauce made from coconut aminos, rice vinegar, garlic, and red pepper flakes, these pancakes offer a perfect balance of flavors and textures.
Ingredients
Scale
For the Scallion Pancakes
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup hot (not boiling) water
- 1 tablespoon vegetable oil
- 5 scallions (sliced thinly; 6-8 if using green part only)
- Extra flour for rolling pancakes
For the Dipping Sauce
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1 clove garlic (crushed)
- 1/4 teaspoon red pepper flakes
- 1 teaspoon scallions (optional, for garnish)
Instructions
- Make the Dough: In a bowl, combine the all-purpose flour and salt, stirring lightly to mix. Gradually add the hot water and stir until a dough starts to form.
- Knead the Dough: When the dough begins to form, use your hands to bring it together into a ball. Add additional water a teaspoon at a time if too dry, or a pinch of flour if too sticky.
- Rest the Dough: Cover the dough with a damp towel and let it rest for 30 minutes to relax the gluten for easier rolling.
- Prepare Scallions: While the dough rests, thinly slice the scallions and set them aside.
- Divide and Roll Dough: Lightly flour your work surface. Divide the dough into 4 large, 6 medium, or 8 small portions according to your preference. Roll each portion into a ball, then flatten it into a circle with a rolling pin.
- Layer in Scallions: Brush each dough circle lightly with vegetable oil, then evenly sprinkle the sliced scallions over the surface.
- Form Spirals: Roll the dough circle over the scallions to encase them, then coil the rolled dough into a spiral or circle shape. Flatten it gently with your palm or heel of your hand.
- Final Rolling: Use a rolling pin to flatten the spiral into a pancake about 1/4 inch thick, ready for frying.
- Cook the Pancakes: Heat vegetable oil in a skillet over medium heat. When hot, place a pancake in the pan and cook for 2 minutes until golden brown, then flip and cook the opposite side for another 2 minutes.
- Drain and Serve: Remove the cooked pancake from the skillet and drain on paper towels if desired. Repeat with remaining pancakes. Serve hot with dipping sauce.
- Prepare the Dipping Sauce: In a small bowl, whisk together coconut aminos, rice vinegar, toasted sesame oil, crushed garlic, and red pepper flakes. Refrigerate until ready to serve. Garnish with additional scallions if desired.
Notes
- The dough needs to rest to become easier to roll and to produce a chewier texture.
- Be careful not to add boiling water as it can cook the flour prematurely.
- Use vegetable oil or a neutral oil with a high smoke point for frying.
- You can adjust the amount of red pepper flakes in the dipping sauce based on your spice preference.
- These pancakes are best served fresh and hot for optimal crispiness.
- Extra scallions in the dipping sauce add a fresh bite and nice presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: scallion pancakes, green onion pancakes, Asian appetizer, pan-fried pancakes, savory pancakes, dipping sauce
