We, like many of us, are huge fans of Asian cuisine of all kinds. These gems are one of our favorite things to order.
If you’ve never heard of these delicious pancakes before, or even if you’re very familiar with them, you’ll be amazed how easy it is to make them in your own kitchen. The dough can be made ahead and lightly fried just before serving. The dip soaked up all the delicious pancakes! Fun, authentic, and downright delicious.
How to Make Scallion Pancakes
This delicious flatbread has been passed down through generations, and in fact, there is some debate about its true origin.
As far as we know, there’s a reason hungry people love them so much. They are so delicious!
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ingredients you need
This is one of the most amazing things about scallion pancakes. They require only a few ingredients:
Here are the ingredients you’ll need:
flour – all purposes
water – separate, once hot, then cold again
Oil – vegetables or peanuts
Chives – thin slices
Pro tip: First put the dough in a large bowl and add hot water to it. You can use hot water from the kitchen tap or microwave until it reaches about 140 to 150°F. Whenever cold water needs to be added, simply use cool water from the kitchen tap. Knead the dough into a smooth ball.
Tips for Perfect Scallion Pancakes
This recipe is pretty foolproof indeed, however, there are still a few important things to remember:
Finding the Right Balance of Flour and Water – The dough looks fluffy at first and doesn’t want to form a dough. The dough may feel sticky after adding cold water. Transfer the dough to a floured surface and start kneading the dough. Too dry, sprinkle more water. If sticky, keep adding flour to the surface.
Proper kneading is important – It takes a little bit of drudgery, but the results are worth it. We recommend that you knead the dough with the palms and heels of your hands for 10 minutes.
oil temperature – You need to heat the skillet high enough to fry the pancakes. The oil should start to shimmer. Once the bottom part of the pancake is golden brown, it’s ready to flip. It only takes about 4 minutes on the first side, then a few minutes on the other side. But don’t worry, it won’t hurt the pancakes if it takes longer. Just be patient and slowly turn up the heat.
Pro tip: A rolling pin will help you roll out each of the four pieces of dough to a diameter of 7 to 8 inches. You want the dough to be as thin as a sheet of lasagna (cooked). Brush with oil, add about 1/4 cup shallot, and fold edges over dough.
how to serve
These are truly the quintessential appetizers. Serve these before any of your favorite Chinese/Asian dishes. Our favorites include Best Chicken Fried Rice, Beef Broccoli Fried Rice, General Tso’s Chicken, Sesame Beef or Kung Pao Shrimp.
Delicious served hot or at room temperature.
We highly recommend making soy sauce (recipe included in recipe card).
Pro tip: The dough can be made ahead, rolled out and frozen. Just separate the dough layers with parchment paper. Let them thaw completely before frying.
Other Amazing Asian Appetizers
We love a variety of Asian food and the appetizers are delicious, fun to make and always a hit with guests. Here are some of our favourites:
Best Egg Rolls Ever
Peanut Butter Pork Dumplings
Crab Rangoon
Steamed Vegetable Dumplings
Asian Shrimp Balls
fried dumpling
Teriyaki Chicken Wings
In the meantime, check out these amazingly tasty triangles!
These scallion pancakes are really easy to prepare. we promise!
Just follow the easy steps and you’ll be amazed how you can make them restaurant quality in your own kitchen.
They’re perfect as a fun dinner party appetizer, a passing party appetizer, or just a delicious snack on a lazy Sunday afternoon!
Just don’t forget a good dipping sauce! (see card for our favorite recipes).
Ready to create Asian appetizers that rival your favorite takeout place? Go for it!
When you do, be sure to snap a photo, post it on Instagram, and tag @HowToFeedaLoon and the hashtag #HowToFeedaLoon!
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Combine all ingredients in a small bowl to make the dip. on hold.
4 tbsp soy sauce, 3 tbsp rice vinegar, 2 cloves of garlic, 1 tbsp honey, 1 teaspoon sesame oil, 1 pinch sesame seeds
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In a large bowl, whisk together flour and salt. Slowly add hot water and mix by hand to form a fluffy (loose) dough. Add the cold water to the dough again by hand.
2 cups all-purpose flour, 1 tsp salt, ½ cup hot water, ¼ cup cold water
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Transfer dough to a floured surface and knead for 10 minutes, until smooth and not sticky. Knead the dough into a smooth ball. If the dough is sticky, you may need to add more flour to the surface while kneading.
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Return the dough to the bowl and spread a damp kitchen towel on top. Let the dough rest for 30 minutes.
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Turn out the dough on a floured surface, and divide the dough into four equal pieces.
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Cover with three pieces of dough, then roll out remaining dough into a circle about 7 to 8 inches in diameter. Lightly brush the top surface of the dough circle with vegetable oil. Sprinkle the quartered shallots over the oiled dough. Gently fold the sides of the dough over the top of the shallot to form a ball.
4 tbsp vegetable oil, 1 cup shallots
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Use your hands to slightly flatten the dough into a round shape. Gently roll out dough to a 7 to 8 inch diameter. Some shallots may push out the edges of the dough. You can delete them or just leave them alone.
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Place on a plate lined with parchment (or wax) paper. Continue the process with the remaining dough, separating each pancake with parchment or waxed paper. Cover the uncooked pancakes with a damp cloth.
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Add about 1 to 2 tablespoons of vegetable oil to a skillet and heat over medium-high heat. Gently place one uncooked pancake in the skillet and cook for about 4 minutes, until lightly browned on the bottom. Flip and cook 2 to 3 minutes more, or until browned on both sides. Continue with the remaining pancakes, adding more oil if needed.
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Cut pancakes into quarters, if desired. Serve hot or at room temperature with dipping sauces.
You can use hot tap water or microwave on high for about 1 minute. The water doesn’t need to be boiling, but should be hot (not just lukewarm). The cool water may be cold tap water. You can chill with ice if necessary.
Roll out dough (with scallions), separate with parchment paper, and freeze for up to 1 month. Let it defrost completely, then lightly fry.
These pancakes are amazing with dip. If you don’t have ingredients for a dipping sauce, regular soy sauce (or low-sodium soy sauce) is also good.
Leftovers will keep for up to 3 days (although they will dry out a bit). They can be reheated in the microwave on high for 30 seconds.
Calories: 138kcal | carbohydrate: 28G | protein: 8G | fat: 1G | Saturated fat: 0.1G | Polyunsaturated fats: 0.4G | Monounsaturated fats: 0.3G | sodium: Chapter 796mg | Potassium: 92mg | fiber: 1G | sugar: 3G | Vitamin A: 125IU | Vitamin C: 3mg | calcium: 19mg | iron: 2mg
