I’m sure you’ve had scallion pancakes before. Crispy, flaky and savory: they’re a classic Asian appetizer. My usual go-to Asian appetizer or side dish to enjoy at home was always frozen (or homemade!) potstickers, but we officially have a new contender.
These pancakes are nothing like the sweet syrupy kind you have for breakfast - and I’ll even argue they’re better!
What’s your go-to appetizer? Favorite Asian or Chinese dish? Tell me in the comments or tag me on Instagram!
1¼ cups flour, plus extra for rolling
½ tsp salt
½ cup boiling water
1 tsp sesame oil
Vegetable or canola oil
1 bunch scallions, sliced
1 ½ tbsp rice vinegar
1 ½ tbsp soy sauce
1 tbsp yellow mustard
1 tbsp chili sauce
Sift 1¼ cups flour and salt in a large bowl. Mix in sesame oil and boiling water with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 2 minutes. Cover with plastic wrap (or seal in a tight container); let rest at room temperature 1 hour.
Divide dough into 4 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10" in diameter). Brush about 2 tsp of vegetable or canola oil on dough and top with about ¼ cup scallions; sprinkle with salt. Roll the dough away from you (like a Swiss roll) into a thin rope. Next, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon or Chelsea roll). Cover with plastic wrap (or a clean dish towel) and repeat with remaining dough. Let rest at room temperature for 15 minutes.
Working with 1 coil/roll at a time, gently roll out on a lightly floured surface to a 5" round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment.
Heat 1 tbsp vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, about 10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
Combine all sauce ingredients and serve as a dipping sauce on the side.
Recipe adapted from Bon Appetit.