Savory Scallion Pancakes: Crispy Layers You’ll Love

Making Scallion Pancakes

1. 1

   In a large bowl, mix all-purpose flour and salt. Gradually pour in warm water, stirring until a rough dough forms.

2. 2

   Transfer the dough onto a floured surface. Knead it for about 15 minutes until soft and elastic.

   15 min
3. 3

   Place the kneaded dough in a lightly oiled bowl and cover with a damp cloth. Let it rest for 1 hour.

   60 min
4. 4

   Heat vegetable oil in a small saucepan and infuse it with smashed scallions. Once infused, combine with flour and salt until a paste forms.

5. 5

   In a separate small bowl, whisk together black vinegar, light soy sauce, granulated sugar, minced garlic, and julienned ginger.

6. 6

   Divide the dough into four equal portions. Roll each piece into a rectangle, then spread a layer of the oil paste over the surface.

7. 7

   Sprinkle finely chopped scallions evenly atop the oil paste.

8. 8

   Roll each rectangle tightly into a log, then coil the log into a spiral and flatten it gently.

9. 9

   Heat a non-stick skillet over medium heat, add a little oil, and fry each pancake for 2-3 minutes on each side until golden brown.

   2 min
10. 10

    Remove from skillet, let cool slightly, and cut into wedges. Serve with the ginger dipping sauce.