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Loading...Crispy on the outside with shatteringly flaky layers inside, Taiwanese scallion pancakes are a beloved street-food classic. The dough is rolled thin, coiled with a slick of scallion-flecked oil, then pan-fried until deeply golden and aromatic.
Prep Time35 mins
Cook Time25 mins
Total Time60 mins
Servings4
Yield4 pancakes (4 servings)
Nutrition Facts
Per serving (estimated)
- 345 kcalCalories
- 18 gFat
- 2.5 gSaturated Fat
- 40 gCarbs
- 2 gFiber
- 1 gSugar
- 6 gProtein
- 520 mgSodium
- 190 mgPotassium
- 35 mgCalcium
- 2.5 mgIron
- 9 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the dough
- 2 1/2 cups (320 g) all-purpose flour, plus more for dusting
- 3/4 cup (180 ml) boiling water
- 1/4 cup (60 ml) cool water
- 1/2 teaspoon fine sea salt
- 1 tablespoon neutral oil (such as canola or grapeseed)
For the scallion filling
- 3 cups finely chopped scallions (about 4 bunches), white and green parts
- 3 tablespoons neutral oil
- 2 tablespoons toasted sesame oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground white pepper
For the roux paste (optional, extra-flaky)
- 2 tablespoons all-purpose flour
- 2 tablespoons neutral oil
For pan-frying
- 3 to 4 tablespoons neutral oil
- 1 teaspoon toasted sesame oil for finishing
Directions
- Make the dough: In a large bowl, stir the flour and salt together. Pour in the boiling water and stir with chopsticks until shaggy, then add the cool water and bring the dough together. Knead on a lightly floured surface for 8 to 10 minutes until smooth and supple. Rub with 1 tablespoon oil, cover, and rest at room temperature for 30 minutes.
- Meanwhile, make the roux paste (if using): whisk 2 tablespoons flour into 2 tablespoons oil in a small pan over medium heat and cook for 2 to 3 minutes, stirring, until it turns a pale golden paste. Set aside to cool. Toss the chopped scallions with the salt, white pepper, and sesame oil in a bowl.
- Divide the rested dough into 4 equal pieces. Keep the pieces you're not working with covered. On a lightly floured surface, roll one piece into a thin rectangle about 12 x 8 inches, brushing off excess flour.
- Brush the dough generously with the cooled roux paste (or with plain oil), then scatter a quarter of the scallion mixture evenly over the surface, pressing gently so it sticks. Roll the dough up tightly along the long edge into a log, then coil the log into a snail shape, tucking the end underneath.
- Flatten the coiled dough gently with your palm, then roll it out again into a round about 7 to 8 inches in diameter, keeping it slightly thicker than the original rectangle (about 1/8 inch). Repeat with the remaining dough and filling.
- Heat 1 tablespoon oil in a nonstick or cast-iron skillet over medium heat until shimmering. Lay one pancake in the pan and cook 2 to 3 minutes until the bottom is mottled golden brown. Flip, add another 1 teaspoon of oil around the edges, and cook another 2 to 3 minutes until the second side is golden and the pancake is puffed and cooked through.
- Transfer to a cutting board, brush lightly with a touch of sesame oil, and repeat with the remaining pancakes, stacking them to keep warm. Cut each pancake into wedges and serve hot, optionally with a soy-vinegar dipping sauce.
Cook’s Notes
- Use boiling water in the dough for a more tender, slightly chewy pancake; a 50/50 blend of hot and cool water gives the best balance of softness and structure.
- Drain very wet scallions (especially the white parts) in a colander for 5 minutes after chopping to prevent soggy pancakes.
- For the flakiest layers, roll the dough very thin in step 3 and resist the urge to press down while rolling the coiled dough flat in step 5.
- Serve with a simple dipping sauce: 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1 teaspoon chili oil, and a pinch of sugar.
- Leftover pancakes reheat beautifully in a dry skillet over medium heat for 2 minutes per side to restore crispness.
