Scallion Pancakes
A Crispy Lunchtime Delight
Discover the art of the perfect flake. These scallion pancakes are deceptively simple to make, using a rolling and twisting technique to create dozens of buttery, onion-filled layers.
The key to achieving that signature street-food crunch at home is using the right surface. The Stonetastic Granite Non-Stick Frying Pan is ideal here; its superior heat retention ensures the exterior crisps up instantly in the oil without sticking, while the dough inside remains light and chewy. By resting the dough in your Jean Patrique Mixing Bowls, you allow the gluten to relax, making it effortless to roll out those thin, delicate layers that define a truly great scallion pancake.
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Serves
2
Course
Lunch
Prepare
45 mins
Cooks
15 mins
For the Pancakes:
2 cups All-purpose flour
1 cup Boiling water
1/4 cup Sesame seed oil
2 cups Scallions, thinly sliced
For the Dipping Sauce:
2 tbsp Soy sauce
2 tbsp Rice wine vinegar
1 tbsp Scallion greens, finely sliced
1/2 tsp Fresh ginger, grated
2 tsp Sugar
To Cook:
Vegetable oil
1 Make the Dough: In your Jean Patrique Plastic Mixing Bowl, combine flour and 3/4 of the boiling water. Stir until a dough forms, adding extra water a tablespoon at a time if needed.
2 Knead & Rest: Knead on a floured surface until smooth. Return to the bowl, cover with a damp cloth, and rest for 30 minutes at room temperature.
3 The Sauce: While the dough rests, whisk together all dipping sauce ingredients until the sugar is fully dissolved. Set aside.
4 Shape the Layers: Divide dough into 4 pieces. Roll one into a 20cm disk. Brush with sesame oil, roll into a log, then twist into a spiral “snail” shape, tucking the end underneath.
5 Add Scallions: Roll the spiral out into a disk again. Brush with more sesame oil and sprinkle with scallions. Roll into a log and twist into a spiral once more. Repeat for all 4 balls.
6 Fry: Heat vegetable oil in your Stonetastic Granite Frying Pan over medium heat. Carefully slide a pancake in and cook until golden brown and crispy on both sides.
7 Drain & Serve: Drain on kitchen towels to remove excess oil. Serve immediately while hot and flaky with the dipping sauce.
| Nutrient | Per Serving |
|---|---|
| Energy | 410 kcal |
| Fat | 18g |
| Fiber | 3g |
| Carbohydrates | 54g |
| Sugars | 4g |
| Protein | 8g |
Nutritional information is an estimate per serving.