Description
Scallion pancakes are crispy and golden brown on the outside and chewy and flaky on the inside. This is a great way to use up extra green onions you have and makes a delicious appetizer to serve at dinner parties!
Ingredients
Scale
- 2 Cups Flour
- 1 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- 3/4 Hot Water
- 1 Bunch Scallions
- 4 Tablespoons Butter
Instructions
- In a large bowl, add in the flour, salt, and garlic powder. Mix to combine. Then add in the added water. Stir until the dough starts coming together.
- Once the dough has started to come together, gently knead on a floured countertop for 5 minutes until the dough is smooth.
- Cut the dough out into 8 equal-sized pieces.
- Prep the green onions - slice each green onion longways and then thinly slice the entire onion.
- Roll out a piece of dough into a circle as thin as you can. Brush the top with melted butter and sprinkle with green onions.
- Roll the dough into a tight log - just like you would do a cinnamon roll - making sure to keep it as tight and together as possible.
- Roll the tight roll into tight a circle - like a cinnamon roll bun.
- Use a rolling pin to flatten the roll into a large flat circle. If the dough splits, don't worry about it.
- Repeat with the rest of the dough.
- Place a large skillet on the stove over medium heat and add more butter, olive oil, or sesame oil to the pan. Place a scallion pancake on the heated scallion and cook on each side for 3-4 minutes until golden brown and crispy. Cook each pancake.
- Serve immediately with sweet chili sauce.
Notes
How to Prep Ahead and Store Leftovers
How to Make Ahead
- Prep the dough up to 5 days before and keep wrapped tightly in the fridge. it is a very simple dough. Once you are ready to make, pull the dough out, roll, and assemble.
How to Freeze
- Make the scallion pancakes all the way up to before cooking. Lay them out on a baking sheet lined with parchment and place in the freezer for 30 minutes or until firm. Once semi-frozen, vacuum seal or place in a freezer-safe zip-top baggie and store in the freezer for 6 months (longer if vacuum-sealed). When ready to cook, pull from the freezer and set in fridge to thaw for 24 hours and cook as directed.
- Prep Time: 30 Minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 166
- Sugar: 0.1 g
- Sodium: 292.4 mg
- Fat: 6.1 g
- Carbohydrates: 24 g
- Fiber: 0.9 g
- Protein: 3.3 g
- Cholesterol: 15.3 mg
