Since we have all been growing our own scallions at home, right? What do we do with all of them!? Scallions are not only great for garnishing but also super flavorful in scallion pancakes. Here’s a recipe for some of the crispiest, most aromatic midday snacks. I grew up eating scallion pancakes as a kid, although usually from a Chinese restaurant, but now I’m happy I know how to make them at home!
2 cups flour, and more for surface
salt to taste
3/4 cup boiling water
1 tbsp sesame oil
1/4 cup vegetable oil (or neutral oil)
1-2 generous bunches of scallions, chopped finely
neutral oil for frying (vegetable oil, coconut oil, etc)
Mix flour and salt together in a bowl until homogeneous.
Vigorously mix 3/4 cup boiling water and sesame oil to dry until the dough just comes together.
Transfer dough to floured surface and knead until it is smooth. Add more flour if it continues to stick to itself!
Rest at room temperature for one hour. This will help relax the gluten and make a supple dough.
Divide into eight pieces and roll out into thin circle on surface. Brush lightly with vegetable oil and sprinkle scallions generously into a thin layer.
Carefully roll dough away from you, making a log. Roll the log onto itself to make a coil. Cover with wet towel and let rest for 30 min to one hour.
While heating vegetable oil in a small pan, roll out the coils on a floured surface until you reach a thickness of your liking. Transfer to pan and cook until crispy and golden on both sides about 8-10 minutes. Garnish with additional scallions and toasted sesames! Feel free to pair with soy sauce or vinegar! Enjoy!