My detailed step-by-step photos will help walk you through how to prepare the dough and shape the pancakes like a pro.
Cooking processĬooking scallion pancakes might look daunting at a glance. If you use a neutral vegetable oil, you can blend in 1 tablespoon sesame oil to add fragrance. Olive oil and coconut oil work great too, if you enjoy their unique taste. My favorite is peanut oil, which adds a nutty taste to the pancakes. Over the years, I’ve tried to make my diet healthier, so I’ve tried using plant-based oil instead of animal fat. I used to enjoy using chicken fat, because it creates an even more fragrant taste. Traditional Chinese scallion pancakes use lard, which makes it easy to work in the layers, and it adds a fragrant taste. This cutting method creates fewer air pockets and allows you to stuff more green onions. The smaller the green onion pieces, the easier it will become when you roll them up in the dough. Thin slice them into very small half-moon pieces.Instead of thinly slicing it into round shapes, I prefer to: How you cut the green onion can greatly affect the outcome of your scallion pancakes. To further boost the taste, you could add some ground Sichuan peppercorns to the filling, but it’s totally OK to skip them. IngredientsĪll you need are some basic pantry ingredients to make great scallion pancakes – all-purpose flour, water, salt, vegetable oil, and green onion. Using this recipe, you can simply use regular vegetable oil with more green onion to create a very delicious result. Plus, I’ve received many requests for a vegan/vegetarian version. It was super delicious but it did require an extra grocery run. My previous scallion pancake used chicken fat. So you will be able to work in more layers and create a better texture. Skipped the animal fat while maintaining the flavor and the texture of the dish.Īfter many tests, we found out the perfect flour-to-water ratio to create a dough that is elastic and not too soft.Extra green onion stuffing, giving it a more aromatic flavor.Delightfully crispy and flaky texture with thin layers inside.A dough that’s easy to work with and takes minimal time to prepare and rest.Today I want to share an updated version that uses even simpler ingredients to yield a better result. I shared a recipe a few years ago and since then I’ve been perfecting the method.