Prep Time: 10 mins | Cook Time: 15 mins | Resting Time: 30 mins | Total Time: 55 mins | Servings: 6
I love the soft and chewy inside and crunchy outside of these scallions pancakes! Pair it with the simple Chinese scallion dipping sauce for a complete Cong You Bing experience.
Ingredients
Scallion Pancakes:
1 tbsp vegetable oil
1/2 tsp salt
3/4 c. hot not boiling water
2 c. all-purpose flour
extra flour for rolling pancakes
5 scallions sliced thinly (6-8 if using green part only)
Scallion Pancake Sauce:
1/2 tsp toasted sesame oil
2 tbsp rice vinegar
3 tbsp coconut aminos
1 clove garlic crushed
1 tsp scallions
1/4 tsp red pepper flakes
How to make Scallion Pancakes with Dipping Sauce
Scallion Pancakes:
Step 1: Place the flour and salt in a bowl and lightly mix. Pour in the hot water and stir to mix.
Step 2: Bring the dough together once it begins to form. If needed, add more water (a tsp at a time). Or add a little flour if it turned out too sticky.
Step 3: Into a ball, form the dough, and tent it with a damp towel. Leave the dough to rest for at least 30 minutes.
Step 4: In the meantime, thinly slice the scallions and set them aside.
Step 5: Dust your work surface with a little bit of flour. Into 4 large, 6 medium, or 8 small pieces, divide the dough.
Step 6: Into a ball, roll each piece, then flatten it into a flat circle. Brush the top with a bit of oil and sprinkle with scallions.
Step 7: Roll the dough over the scallions using your hands, then form it into a circle or spiral.
Step 8: Using your palm or the heel of your hand, flatten the dough. Before frying, flatten the dough using a rolling pin.
Step 9: In a skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the scallion pancake to the pan and cook for about 2 minutes on each side.
Step 10: When done, remove from the oil and serve right away with the dipping sauce. Enjoy!
Scallion Pancake Sauce:
Step 11: Place the coconut aminos, rice vinegar, sesame oil, garlic, and red pepper flakes in a small bowl. Mix well until combined and store in the fridge until ready to use.
Notes:
For this recipe, use only fresh scallions and not dried.
Store any leftovers in the fridge and reheat when ready to serve in the oven or air fryer.
Feel free to substitute coconut aminos with soy sauce or liquid aminos.
Nutrition Facts:
Calories: 257kcal | Carbohydrates: 39g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 560mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg
Ingredients
- Scallion Pancakes:
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 3/4 c. hot not boiling water
- 2 c. all-purpose flour
- extra flour for rolling pancakes
- 5 scallions sliced thinly (6-8 if using green part only)
- Scallion Pancake Sauce:
- 1/2 tsp toasted sesame oil
- 2 tbsp rice vinegar
- 3 tbsp coconut aminos
- 1 clove garlic crushed
- 1 tsp scallions
- 1/4 tsp red pepper flakes
Instructions
Scallion Pancakes:
Step 1: Place the flour and salt in a bowl and lightly mix. Pour in the hot water and stir to mix.
Step 2: Bring the dough together once it begins to form. If needed, add more water (a tsp at a time). Or add a little flour if it turned out too sticky.
Step 3: Into a ball, form the dough, and tent it with a damp towel. Leave the dough to rest for at least 30 minutes.
Step 4: In the meantime, thinly slice the scallions and set them aside.
Step 5: Dust your work surface with a little bit of flour. Into 4 large, 6 medium, or 8 small pieces, divide the dough.
Step 6: Into a ball, roll each piece, then flatten it into a flat circle. Brush the top with a bit of oil and sprinkle with scallions.
Step 7: Roll the dough over the scallions using your hands, then form it into a circle or spiral.
Step 8: Using your palm or the heel of your hand, flatten the dough. Before frying, flatten the dough using a rolling pin.
Step 9: In a skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the scallion pancake to the pan and cook for about 2 minutes on each side.
Step 10: When done, remove from the oil and serve right away with the dipping sauce. Enjoy!
Scallion Pancake Sauce:
Step 11: Place the coconut aminos, rice vinegar, sesame oil, garlic, and red pepper flakes in a small bowl. Mix well until combined and store in the fridge until ready to use.
Notes
For this recipe, use only fresh scallions and not dried. Store any leftovers in the fridge and reheat when ready to serve in the oven or air fryer. Feel free to substitute coconut aminos with soy sauce or liquid aminos.
