{"id":7730,"date":"2025-07-22T19:47:54","date_gmt":"2025-07-22T19:47:54","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7730"},"modified":"2025-07-22T19:52:41","modified_gmt":"2025-07-22T19:52:41","slug":"chinese-scallion-pancakes-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chinese-scallion-pancakes-video\/","title":{"rendered":"Chinese Scallion Pancakes [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chinese Scallion Pancakes [Video]<\/span><\/h2>\n
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Make the traditional restaurant classic at home with this version of Chinese scallion pancakes. They\u2019re a little bit crispy, a little bit flaky\u2026 and a whole lot of delicious! Add a spicy dipping sauce and you\u2019ve got a great appetizer or party food option.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Marion – Marion’s Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 300<\/span> g (10.5 oz)<\/span> plain flour (all-purpose flour), plus extra for kneading<\/span><\/li>
  • 170<\/span> ml (6 fl. oz.)<\/span> boiled water<\/span> cooled for 1 minute<\/span><\/li>
  • 1<\/span> tsp<\/span> sea salt<\/span> plus extra for sprinkling<\/span><\/li>
  • sesame oil for brushing<\/span><\/li>
  • 1<\/span> cup<\/span> finely chopped spring onions (scallions)<\/span><\/li>
  • vegetable oil for cooking<\/span><\/li>
  • Coconut Sriracha to serve<\/span> (optional) (Available from Whole Foods)<\/span><\/li><\/ul><\/div>

    <\/span>Soy & Sesame Dipping Sauce:<\/span><\/h4>
    • \u00bc<\/span> cup<\/span> soy sauce<\/span><\/li>
    • 2<\/span> Tbsp<\/span> white vinegar<\/span><\/li>
    • 3<\/span> Tbsp<\/span> chopped spring onions (scallions)<\/span><\/li>
    • 1<\/span> tsp<\/span> sesame oil<\/span><\/li>
    • \u00bd<\/span> clove<\/span> garlic<\/span> finely grated<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Make the soy & sesame dipping sauce by combining the ingredients in small bowl. Set aside for later.<\/div><\/li>
      • Combine the flour and salt in a large bowl. Add the hot water and mix with a wooden spoon. Then use your hands to pull the dough together. Flour your work surface, then knead the dough for 6-8 minutes (add more flour if the dough is sticky) or until smooth. It\u2019s ready when you push into the dough and it springs back. Cover with baking paper and allow to rest for 45 minutes.<\/div><\/li>
      • Roll the rested dough into a large log. Cut into 8 pieces. Roll out to a circle about 12-14 cm in diameter. Roll the dough circle up into a cigar shape. Then coil the cigar into a round shape. Roll out to 12-14 cm (5 inch) round. Brush with the sesame oil. Sprinkle with a quarter of the spring onions and season with a little salt. Roll the circle up into another cigar shape. Then coil again. Roll out to a 12-14 cm (5 inch) round. Repeat until the dough is finished.<\/span><\/div><\/li>
      • Heat the vegetable oil in a frying pan over medium-high heat. Add a pancake and cook for 4-5 minutes each side or until golden and starting to char in some areas. Remove from the pan and keep warm while you cook the other pancakes. Cut the pancakes into wedges.<\/div><\/li>
      • Serve with the soy & sesame dipping sauces, and, if using, the Coconut Sriracha sauce.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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