Scallion Pancakes

Name: Scallion Pancakes
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 pancakes
Cuisine: asian
Ingredients: 2 cups all-purpose flour, or more as needed; 3/4 cup hot water, or more as needed; 2 cups diced scallions; Kosher salt; Chinese 5-spice powder, for seasoning; 1/4 cup plus 2 tablespoons vegetable oil; Sesame seeds, for sprinkling

8 Reviews

Level: Intermediate

Total: 1 hr 20 min (includes sit time)
Active: 1 hr

Yield: 4 pancakes

Level: Intermediate

Total: 1 hr 20 min (includes sit time)
Active: 1 hr

Yield: 4 pancakes

Ingredients

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2 cups all-purpose flour, or more as needed

3/4 cup hot water, or more as needed

2 cups diced scallions

Kosher salt

Chinese 5-spice powder, for seasoning

1/4 cup plus 2 tablespoons vegetable oil

Sesame seeds, for sprinkling

Directions

Pour the flour into a mixing bowl and slowly add the hot water, mixing it into the flour. Knead the mixture and add slight amounts of flour or water as needed to get a soft dough ball that can hold its shape well. Wrap with plastic wrap and allow to sit for 30 minutes at room temperature.
Mix scallions with salt and Chinese 5-spice powder to taste in a small mixing bowl. Heat 1/4 cup vegetable oil in a small pan until just shy of smoking, then drizzle over scallion mixture. Mix well in the bowl to cook the scallions in the hot oil.
Cut the dough ball into 4 even portions. Roll each of the dough portions into a flat round about 8 inches in diameter. Spread an even layer of the scallion mixture over the flattened dough rounds (using about half), then roll each round up with the filling on the inside. Twist each length of dough into a circle like a cinnamon bun, then roll flat again into an 8-inch round. Spread the remaining scallion mixture across the rounds, then repeat the roll, twist and flattening process again to create 8-inch rounds with the scallion mixture distributed throughout the dough.
Add the remaining 2 tablespoons oil to a pan or skillet and heat over medium-high heat. Add a pancake to the skillet and cook on each side until lightly browned and crispy, 2 to 3 minutes per side. Move to a paper towel covered plate or rack, then sprinkle with sesame seeds, and serve! Repeat with the remaining pancakes.