Scallion pancakes – northern Chinese street food
Snack

Scallion pancakes – northern Chinese street food

Northern Chinese street food: crispy, flaky pancakes with layers of scallion, sesame oil, and salt. The dough is folded and rolled repeatedly to create the characteristic layers.

TraditionalEverydaySnackSideVeganDairy-free
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Rate:
35 min total
4 servings
Easy

Ingredients

servings

  • Pancakes

    • 300 g All-purpose flour
    • 180 ml Boiling water
    • 4 stk Scallions, finely chopped
    • 2 spsk Sesame oil
    • 0.5 tsk Salt
    • 3 spsk Neutral oil for frying

Instructions

  1. 1

    Make the dough

    1. Pour boiling water over flour and stir with chopsticks. Knead 5 min until smooth. Rest 15 min under a damp towel.
    15 min
    Bowl
  2. 2

    Shape and fry pancakes

    1. Divide dough into 4. Roll each into a thin rectangle. Brush with sesame oil, sprinkle with salt and scallions. Roll up tightly like a cigar, coil into a snail, and roll flat again.
    2. Fry in oil over medium heat for 3–4 min per side, until golden and crispy.
    15 min
    Pan

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Details

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 20°C
  • • Method: Best fresh. Can be briefly reheated in a pan.

Tips

Preparation

  • • Boiling water makes the dough softer and easier to work with than cold-water dough.

Author

N

Nordmad

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Comments

Author

N

Nordmad