• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Scallion Pancakes

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 2 c Flour, + about 1/4 cup for
  • -kneading
  • 1 ts Sugar
  • 2/3 c Boiling water
  • 1/4 To 1/3 cup cold water
  • 2 ts Sesame oil
  • 1 ts Kosher salt
  • 1/2 c Finely minced scallions
  • 1/2 c Peanut oil


A dough is made, a cylinder is formed, the cylinder is shaped into a coil,
which is then flattened and fried. The result is the most sensational fried
bread you may ever taste. It's a favorite street snack in china.

In a large bowl, combine the 2 cups flour and the sugar. Stir in the
boiling water, and mix with chopsticks just until water is absorbed.
Gradually stir in enough cold water so that a dough forms and pulls away
from the sides of the bowl and is no longer sticky. Turn the dough out onto
a lightly floured surface and knead for 3-5 minutes, or until smooth and
elastic. Cover loosely with a dampened cloth and let rest for 1 hour.
Redust surface with flour and knead dough again for several minutes, or
until smooth. Divide dough into 4 equal pieces, and cover with dampened
cloth. Using a floured rolling pin, roll one piece of dough into a 6-7
inch round. Lightly brush with sesame oil. Evenly scatter some salt and
scallions on the round, then roll up into a tight cylinder. Coil cylinder
around itself into a spiral, and pinch the end under into the dough. Repeat
with the remaining dough pieces. Cover coils with a dampened cloth and let
rest 15-20 minutes. Using a floured rolling pin, roll the coiled dough on
a floured surface into 6-7 inch rounds. heat the peanut oil in a wok or
heavy skillet over medium high heat to 375F. Carefully add a pancake and
fry 1-2 minutes per side, or until golden. As each pancake fries, press the
center lightly with a metal spatula to insure that it is cooked. Remove to
a plate lined with paper towels to drain. Repeat with remaining pancakes.
Cut each pancake into 6-8 wedges. Serve immediately. Serves 4-6 as part of
a multi-course meal.

Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon Stevens.

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