Chinese scallion pancakes

葱油饼 is made from dough and eaten savoury, not sweet, unlike some pancakes (but I would also eat it Taiwanese-style, aka egg pancakes (蛋餅). For more instructions, there’s Rasa Malaysia and Ming Tsai.

Only 5 ingredients!


Mix the flour and boiling water (2:1 ratio). Knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. Cover with wet cloth and let rest for 30 minutes. On a floured surface, divide dough into eight pieces evenly, and roll each into a dough ball by hand. Flatten each ball with a rolling pin, working gradually around the edges from the inside out. Once flat and round, sprinkle in the salt, vegetable oil, and scallions. Roll it up into a cylinder, and curl around like a snail shell. I would add a little sesame oil. Pan fry each side in a little bit of oil, 1 minute per side. Serve with soy sauce-vinegar-ginger-sugar dipping sauce.


So round


Perfectly browned



One comment on “Chinese scallion pancakes

  1. […] Adapted from Sichuan Food, repeat of part I […]


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