Extra-Flaky Chinese Scallion Pancakes Recipe [葱油饼]

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour is often less expensive.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives offer a similar flavor and are often more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is usually more affordable.

white pepper

🥗Healthier: black pepper

💰Cheaper: no substitute

Black pepper is a common alternative with a different flavor profile.

In a bowl, mix 8 ounces of all-purpose flour and 1 teaspoon of salt.

Pour in 7 ounces of warm water in batches while stirring with chopsticks until it looks mixed.

Use your hand to knead the dough for about a minute until it is sticky; add dry flour as needed to handle it.

Place the dough in a bowl brushed with oil, turning it to coat the surface slightly with oil.

Cover the bowl with plastic film, ensuring it touches the dough to prevent air bubbles, and refrigerate overnight.

The next day, prepare the flour oil by mixing 1.5 tablespoons of all-purpose flour and 1 teaspoon of black pepper in a small bowl.

Heat 3 tablespoons of vegetable oil and pour it into the flour mixture, mixing carefully.

Take the dough out of the fridge, scrape it onto a mat, and shape it into a long even piece; cut it into 6 even pieces.

Apply oil on the mat to prevent sticking, flatten each piece slightly, and roll it into a thin rectangle.

Brush the rolled dough with the flour oil, sprinkle scallions on top, and roll it from one side to form a log, pulling it to make it longer and more even.

Roll the log into a cake shape, tucking the end underneath to keep the shape.

Use a rolling pin to roll the cake into a round sheet about 7 inches across.

Heat a cast iron pan and cover the bottom with oil.

Pan-fry the scallion pancake on medium heat for 3 to 5 minutes on each side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens