Scallion Pancake
葱油饼
Flaky, layered Chinese pancake filled with scallions and pan-fried until golden and crispy. A beloved street food featuring crispy exterior, soft layers, and aromatic scallion flavors throughout.
Servings
4-5 people
Prep Time
10 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Instructions
500g flour, 3g salt, first pour 250g boiling hot water to scald the flour, then pour in 120g cold water, knead into a smooth dough.
Divide into ten equal portions, brush oil on the surface, cover with plastic wrap and let rest for 40 minutes.
Mix 1 spoon of flour with 2 spoons of vegetable oil to make thin oil paste for later use.
After resting, roll into a large thin sheet, spread the oil paste, sprinkle with salt and chopped scallion.
Fold both ends, then fold in half in the middle, roll up from one end, press the tail underneath, then rest for ten minutes.
Finally roll into a pancake.
Place in a preheated and oiled griddle, brush oil on the surface to lock in moisture, cover with lid and cook over medium heat until both sides change color.
- Different flours have different water absorption; add water in small amounts multiple times. The final state of the dough should be on the soft side.
- The resting time must be sufficient, otherwise it will easily break when rolling at the end, affecting the texture.
- Before the final rolling, also rest for ten minutes, so the pancake won't shrink back and will be easier to handle when rolling.
- Don't use too little oil in the pan, use medium heat for cooking, don't use too low heat, and be sure to cover the lid while cooking. These are all important factors for making the pancake soft.
- For leftovers, cover with a food bag while still warm, and just reheat when eating again.