Scallion Pancakes are thin, crispy pancakes stuffed with scallions and dipped in a sauce of soy, vinegar, and chili oil. Unlike western pancakes, which are made with batter, these are instead typically made with an unleavened wheat dough, folded through with scallions and fried to a crisp in a skillet.
These delicious snacks are enjoyed throughout much of Asia, and the origin is somewhat debated, but probably doesn’t matter much in the end. I’ve stuck them in my Vietnamese section, which isn’t wrong, but they could equally be considered among Chinese, Korean, Taiwanese, and other cuisines.
Regardless of where they first originated, everyone who eats them wants to start making them and selling them back home. Probably a good indicator that you ought to give it a shot as well.
2.5 cups flour
1 tbsp sesame oil
1 tsp salt
1 cup hot water
¾ cup scallions, sliced thin (around 2 bunches)
1 tbsp water
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp chili oil
½ tsp sugar
¼ tsp crushed red pepper
Add flour, salt, sesame oil, and water to a mixing and stir to combine. Knead briefly to form a uniform ball of dough, cover, and rest for 1 hour.
Roll the dough flat, add a lightly brushing of oil and the scallions. Roll the dough into a cylinder by curling in one edge and rolling it over itself. Coil the cylinder like a cinnamon roll and allow it to rest another 15 minutes.
Work the dough into something of a ball and slice it into eighths. Ball the eighths and roll them very thin.
Bring a skillet to medium heat, add a small amount of oil, and one of the pancakes. Cook until crispy and brown (around 4 minutes), then flip and repeat. Do this with one pancake at a time.
Pancakes can be served whole or sliced into smaller pieces. Serve with the dipping sauce above as an excellent appetizer or side dish.
Bún Gà Nướng – Vietnamese Cold Noodle Bowl