Chinese

Scallion Pancakes

December 10, 2013

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Mandy from Lady and Pups replicates a Taiwanese street snack at home: crispy scallion pancakes, with plenty of layers.

Scallion Pancakes on Food52

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I can't tell you how many times I've tried and failed to make scallion pancakes over the past few years. They're one of my favorite street snacks in Taiwan: a thinly rolled out soft dough with layers of finely diced scallions, pan-fried to golden brown yumminess. It was a challenge to make a home-friendly version that tasted just as good -- not to mention the fact that the idea of replicating all of those layers was extremely daunting.

Did I mention the street-version is almost always fried in lard?

Scallion Pancakes on Food52

Luckily (or perhaps dangerously) for you, I think I did it. After years of harassing street vendors and a number of my mother's friends who allegedly make them, a love child was born. This scallion flatbread has a dough that's made with both all-purpose and bread flours, plus both hot water and cold water (a Chinese technique that creates both softness and body). Scallion oil with a pinch of baking soda puffs up the layers during cooking and boosts the overall flavor. 

These can even make a hearty meal if you toss a golden brown flatbread on top of an egg that's still frying in the pan, and let them "stick" together, then brush some chili sauce over the top.

Scallion Pancakes on Food52

Multi-Layered Scallion Pancakes

Makes 4 large flatbreads

For the dough:

1 cup (130 grams) all-purpose flour
1 cup (140 grams) bread flour
2 teaspoons of sugar
1/4 teaspoon salt
1/2 cup (120 grams) hot water (150° F)
1/4 cup of cold/room temperature water
1/4 cup (50 grams) vegetable oil

For the scallion oil and fillings:

2 cups (105 grams) diced scallions, divided
1/2 cup (100 grams) vegetable oil
1 teaspoon salt
1 teaspoon ground white pepper, divided into 1/2 teaspoon each
1/4 teaspoon ground black pepper
1/8 teaspoon baking soda
Coarse sea salt, to taste

See the full recipe (and save and print it) here.

Photos by Mandy from Lady and Pups

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10 Comments

Jenna @. December 16, 2013
I was just telling a friend about how much I love scallion pancakes and how I wished I had a recipe for them. How fortuitous! Thank you endlessly.
 
Author Comment
Mandy @. December 17, 2013
Jenna, I love it when that happens, too :)
 
maryderby December 15, 2013
Yum! But my 15 year old son just asked What about he sauce?? Suggestions?
 
Author Comment
Mandy @. December 16, 2013
Mary, I actually smeared a bit of sour cream for a taste test and it worked great! I mean, of course... sour cream and onions...
 
Gail V. December 15, 2013
How many bunches of scallions do you need to buy to yield 2 cups of diced scallions - anyone know? Also - is the bread flour absolutely necessary? Tx -Gail
 
Author Comment
Mandy @. December 15, 2013
Gail, a solid handful of scallions should do it. Bread flour will give it more "chew". If you want to use all purpose only, you can but the flat breads will be softer.
 
tastysweet December 15, 2013
Ok, who is going to make these and bring them to me to eat? Looks a bit too much for me to make.
 
Kitchen B. December 11, 2013
Oh yes..........this must be made. Mandy - love your photos!!!!!!!!!!!!!!!! And love your explanations. You rock!!!!
 
Kenzi W. December 10, 2013
Love the stack photo.
 
Katheryn's K. December 10, 2013
Omg- these look amazing!