Chef John's Chinese Scallion Pancakes

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Cook Time: 20 minutes

Scallion Pancakes

Original recipe (1X) yields 8 servings

Ingredients

For the Dough:

• 2 cups bread flour
• 1 teaspoons kosher salt
• cup very hot water

For the Oil Mixture:

• 3 tablespoons vegetable oil
• 2 teaspoons sesame oil
• 1 tablespoon all-purpose flour
• 1 teaspoon all-purpose flour
• 1 bunch green onions, mostly green parts, thinly sliced
• 1 tablespoons vegetable oil, or as needed

Directions

Step 1: In a large bowl, combine the bread flour and salt. Create a well in the center, then pour in the hot water. Stir with a wooden spoon until the dough forms a shaggy consistency.

Step 2: Transfer the dough to a lightly floured surface. Knead the dough until it becomes sticky, but smooth and elastic. If necessary, dust with a minimal amount of flour. Wrap the dough in plastic wrap and let it rest for 2 hours.

Step 3: In a skillet, mix the vegetable oil, sesame oil, and flour over medium heat. Stir until it starts to bubble, about 3 minutes. Continue to cook for another minute, then remove from heat and allow the oil mixture to cool to room temperature.

Step 4: Unwrap the dough and divide it in half. Roll each half into a tube shape and press it down with your fingers. Use a rolling pin to flatten each portion into a rectangular shape, approximately 1/8-inch thick. Flip the dough halfway through and dust with flour to prevent sticking.

Step 5: Brush the surface of the dough with the oil mixture, leaving about 1 inch from the edges. Evenly sprinkle the sliced green onions over the dough.

Step 6: Carefully roll the dough tightly to enclose the scallions, starting from the long side. Once you reach the opposite edge, fold it over the top. Coil one end of the dough inward, toward the center. Wrap the other end around the coil, tucking the tip underneath. Lightly dust the coil with flour.

Step 7: Roll the dough into a pancake, approximately 1/4-inch thick. Repeat the process with the remaining dough, oil mixture, and green onions to form a second pancake.

Step 8: Heat vegetable oil in a cast iron skillet over high heat. Once the oil is hot, add one pancake to the skillet. Lower the heat to medium and cook for about 4 minutes on each side, or until crispy and golden brown. Repeat with the second pancake. Slice the pancakes into wedges and serve.

Chef's Notes

• Feel free to substitute all-purpose flour for bread flour. You can also add pepper flakes or other seasonings before rolling up the dough for extra flavor.
• For a richer flavor and texture, you can wrap the dough and refrigerate it overnight. However, the dough will be more elastic and slightly harder to work with.
• A simple dipping sauce made of equal parts seasoned rice vinegar and soy sauce, with a dash of hot sauce and a sprinkle of fresh ginger, makes a perfect accompaniment. Add a few sliced green onions to the sauce for extra flavor.

Nutrition Facts (per serving)

Calories	200
Total Fat	9g (12% DV)
Saturated Fat	2g (8% DV)
Sodium	366mg (16% DV)
Total Carbohydrate	25g (9% DV)
Dietary Fiber	2g (5% DV)
Total Sugars	1g
Protein	4g (8% DV)
Vitamin C	5mg (6% DV)
Calcium	26mg (2% DV)
Iron	2mg (10% DV)
Potassium	109mg (2% DV)

Recipe by: Chef John Mitzewich

Origin of Chinese Scallion Pancakes

Scallion pancakes, or "cong you bing" (), are a traditional Chinese street food originating from Northern China. This savory, crispy, and flaky dish has been enjoyed for centuries and is a staple in Chinese culinary culture. The pancakes are believed to have roots in the practice of using simple, affordable ingredients like dough and green onions to create a satisfying meal. Historically, they were prepared by farmers and workers as a quick and energy-boosting snack. Today, scallion pancakes are enjoyed across the world, from local Chinese restaurants to home kitchens.

Regional Variations

Although scallion pancakes are popular throughout China, their preparation can vary significantly depending on the region. In Northern China, they are often thicker and more doughy, while in the South, they tend to be thinner and more delicate. Some regional variations incorporate additional ingredients like pork, sesame paste, or even chili for added flavor. In Taiwan, for example, scallion pancakes are sometimes served as a part of a larger breakfast spread, often paired with fried eggs or stuffed with beef or other fillings.

What Makes Chef John's Scallion Pancakes Different

Chef Johns recipe for Chinese scallion pancakes stands out for its perfect balance between crispy, crunchy layers and soft, flavorful interiors. While many traditional recipes use all-purpose flour, Chef Johns version opts for bread flour, which helps create a chewier texture in the dough. Additionally, the use of a sesame oil and vegetable oil mixture for the dough, along with the expert technique of rolling and coiling, creates a pancake with an exceptional crunch on the outside while keeping the inside moist and aromatic with scallions. This method is a slight departure from other recipes that may simply stir in the scallions without forming layers of dough, leading to a more uniform texture.

Common Serving Locations

Chinese scallion pancakes are typically served in Chinese restaurants, often as a street snack or appetizer. They are popular in dim sum restaurants, where they are served alongside other small bites like dumplings and buns. In China, these pancakes are often made fresh and sold by street vendors, providing a quick, inexpensive snack for people on the go. In Western countries, they are commonly served as an appetizer in Chinese and Asian fusion restaurants. At home, they make for an excellent breakfast or lunch dish, and they can be enjoyed with a variety of dipping sauces, such as soy sauce or chili oil.

Interesting Facts

• Scallion pancakes have a long history in China, dating back to the Tang Dynasty (618907 AD), where they were used as a portable snack for travelers.
• While commonly made with just green onions, some variations of the dish include additional spices, meats, or vegetables to enhance the flavor.
• Unlike many other types of Chinese pancakes, scallion pancakes are made from unleavened dough, which gives them a crisp texture when fried.
• The technique of coiling the dough before frying helps achieve the signature flaky layers inside, similar to the process used in making puff pastry.
• In some parts of China, scallion pancakes are eaten as part of a breakfast, often paired with pickled vegetables or a side of soup.

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