Description
Flaky Chinese Spring Onion (Scallion) Pancakes are savory, layered pancakes filled with chopped scallions and optional mushrooms, pan-fried until golden and served with a tangy dipping sauce.
Ingredients
Scale
- Dough: 300g plain flour
- 150g lukewarm water
- 1/2 tsp salt
- Filling: About 100g spring onions, finely chopped
- 5 shiitake mushrooms, finely chopped (optional)
- 50g plain flour (more if needed)
- 1/2 cup (120ml) vegetable oil
- 1 tsp Chinese five spice
- 1 tsp salt
- Dipping Sauce: 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp chili oil (optional)
Instructions
- In a bowl, combine 300g flour and 1/2 tsp salt. Gradually add lukewarm water, mixing until a smooth dough forms. Knead for 5–8 minutes, then cover and let rest for 30 minutes.
- In a separate bowl, mix chopped spring onions, optional mushrooms, 50g flour, Chinese five spice, and 1 tsp salt to form the filling.
- Divide the dough into 4–6 equal pieces. Roll each piece into a thin circle.
- Brush each circle lightly with vegetable oil and evenly spread a portion of the filling over it. Roll up the dough and coil into a spiral, then flatten gently.
- Heat a non-stick skillet over medium heat with a small amount of vegetable oil. Fry each pancake for 2–3 minutes on each side until golden and crispy.
- Mix dipping sauce ingredients in a small bowl. Serve pancakes hot with the sauce.
Notes
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Flaky Chinese Spring Onion Pancakes, Scallion Pancakes, Vegetarian Pancakes, Chinese Cuisine