Scallion Pancake Dough

Scallion Pancake Dough

A simple hot-water dough that bakes down to flaky, layered scallion pancakes.

Total 50 min Makes 4 pancakes Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This hot-water dough forms the base for classic Chinese scallion pancakes, prized for its flaky, layered texture and chewy bite. Boiling water partially cooks the flour, giving the dough pliability for rolling thin and folding with oil and scallions. Use it as the starting point for pan-fried scallion pancakes or as a base for other laminated flatbreads.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 3 tablespoons cold water
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil, for kneading and coating

Method

  1. In a large bowl, whisk together the flour and salt.

  2. Pour the boiling water into the flour in a slow stream, stirring quickly with a chopstick or fork until shaggy clumps form.

  3. Add the cold water and stir until a rough dough comes together.

  4. Turn the dough out onto a lightly floured surface and knead by hand for 5 minutes, until smooth and only slightly tacky.

  5. Rub the dough ball lightly with 1 teaspoon of the vegetable oil, cover the bowl with plastic wrap or a damp towel, and let rest at room temperature.

  6. After resting, the dough should feel soft and elastic and spring back slowly when poked. Divide into 4 equal pieces and cover with a damp towel until ready to roll and fill with scallions and oil.

Rate this recipe

★ 4.6 (1)

Scallion Pancake Dough

This hot-water dough forms the base for classic Chinese scallion pancakes, prized for its flaky, layered texture and chewy bite. Boiling water partially cooks the flour, giving the dough pliability for rolling thin and folding with oil and scallions. Use it as the starting point for pan-fried scallion pancakes or as a base for other laminated flatbreads.

50 min 4 pancakes 210 cal

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup boiling water
  • 3 tablespoons cold water
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil, for kneading and coating

Method

  1. 1

    In a large bowl, whisk together the flour and salt.

  2. 2

    Pour the boiling water into the flour in a slow stream, stirring quickly with a chopstick or fork until shaggy clumps form.

  3. 3

    Add the cold water and stir until a rough dough comes together.

  4. 4

    Turn the dough out onto a lightly floured surface and knead by hand for 5 minutes, until smooth and only slightly tacky.

  5. 5

    Rub the dough ball lightly with 1 teaspoon of the vegetable oil, cover the bowl with plastic wrap or a damp towel, and let rest at room temperature.

  6. 6

    After resting, the dough should feel soft and elastic and spring back slowly when poked. Divide into 4 equal pieces and cover with a damp towel until ready to roll and fill with scallions and oil.