Classic Scallion Pancake Rolls
Flaky, layered dough rolled with scallions and fried to a crisp golden crust.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat, Soy, Sesame
These scallion pancake rolls use a hot-water dough that's rolled thin, brushed with oil, and scattered with scallions before being coiled into spirals and pan-fried until crisp and flaky. They make a satisfying appetizer or side for a noodle or dumpling dinner, and pair well with a simple soy dipping sauce.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 teaspoon salt
- 4 tablespoons vegetable oil, divided, plus more for frying
- 1/4 cup toasted sesame oil
- 1 cup scallions, thinly sliced
- 1/2 teaspoon salt, for filling
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil
Method
-
In a large bowl, mix the flour and salt. Pour in the boiling water while stirring with a chopstick or spoon until shaggy, then add the cold water and mix until a rough dough forms.
-
Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a damp towel and let rest 30 minutes.
-
Divide the dough into 4 equal pieces. Roll each piece into a thin round, about 10 inches in diameter.
-
Brush each round with 1 tablespoon vegetable oil and 1 tablespoon sesame oil, then sprinkle evenly with sliced scallions and a pinch of salt.
-
Roll each round tightly into a log, then coil the log into a spiral and tuck the end underneath. Flatten each spiral gently with your palm.
-
Roll each flattened spiral out again into a 7-inch round, keeping the layers intact.
-
Heat 2 tablespoons vegetable oil in a 9-inch skillet over medium heat. Add one pancake and cook 3 minutes per side until golden brown and crisp, adjusting heat to prevent burning.
-
Transfer to a cutting board and repeat with remaining pancakes, adding more oil to the skillet as needed.
-
Whisk together the soy sauce, rice vinegar, and chili oil in a small bowl for dipping.
-
Cut each pancake into wedges and serve warm with the dipping sauce.
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Classic Scallion Pancake Rolls
These scallion pancake rolls use a hot-water dough that's rolled thin, brushed with oil, and scattered with scallions before being coiled into spirals and pan-fried until crisp and flaky. They make a satisfying appetizer or side for a noodle or dumpling dinner, and pair well with a simple soy dipping sauce.
1 hr 30 min 4 servings 385 cal
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 teaspoon salt
- 4 tablespoons vegetable oil, divided, plus more for frying
- 1/4 cup toasted sesame oil
- 1 cup scallions, thinly sliced
- 1/2 teaspoon salt, for filling
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil
Method
- 1
In a large bowl, mix the flour and salt. Pour in the boiling water while stirring with a chopstick or spoon until shaggy, then add the cold water and mix until a rough dough forms.
- 2
Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a damp towel and let rest 30 minutes.
- 3
Divide the dough into 4 equal pieces. Roll each piece into a thin round, about 10 inches in diameter.
- 4
Brush each round with 1 tablespoon vegetable oil and 1 tablespoon sesame oil, then sprinkle evenly with sliced scallions and a pinch of salt.
- 5
Roll each round tightly into a log, then coil the log into a spiral and tuck the end underneath. Flatten each spiral gently with your palm.
- 6
Roll each flattened spiral out again into a 7-inch round, keeping the layers intact.
- 7
Heat 2 tablespoons vegetable oil in a 9-inch skillet over medium heat. Add one pancake and cook 3 minutes per side until golden brown and crisp, adjusting heat to prevent burning.
- 8
Transfer to a cutting board and repeat with remaining pancakes, adding more oil to the skillet as needed.
- 9
Whisk together the soy sauce, rice vinegar, and chili oil in a small bowl for dipping.
- 10
Cut each pancake into wedges and serve warm with the dipping sauce.