Taiwanese Scallion Pancake (crispy & flaky)
 
 
Extra crispy & flaky, lightly chewy Taiwanese Scallion Pancake. Savory pancakes fried to perfection with just 5 ingredients to make at home.
Author:
Recipe type: Appetizer; Snack
Cuisine: Taiwanese
Serves: 8 (9" Pancakes)
Ingredients
  • Dough
  • 17 oz all purpose flour (4 cups scoop and sweep)
  • 11 oz hot water (1¼ cup + 2 tbs)
  • 3 oz room temperature water (6 tbs)
  • 1½ tsp salt
  • ¾ - 1 cup oil
  • 8 -12 green onions, finely chopped (about 1 - 1½ cups)
  • Salt
Directions
Making Dough
  1. In a large bowl, whisk together the flour and salt. Pour hot water over the flour mixture. Use a wooden spoon to mix. Pour room temperature water in and mix until a dough is formed.
  2. Turn the dough over a generously floured work area. Lightly flour the dough and start kneading. The dough will be very sticky in the beginning but as you knead while lightly flouring it, it will become less sticky.
  3. Knead for 6-8 minutes. You're aiming for a dough that is soft and slightly sticky so don't over flour or you'll risk having a tough and hard pancake.
  4. Coat the dough with oil, place it in a bowl, cover with a sling wrap and let rest at least 30 minutes. Throughout the rolling and coiling process, very lightly flour the dough, work surface and rolling pin for easier handling.
First Roll
  1. Divide the dough into 8 equal parts.
  2. Use a rolling pin to roll out one part until about ⅛" thick.
  3. Lightly brush the top of the dough with oil (not too much or the oil will spill over when rolling). Sprinkle a little salt on the dough. Roll up the dough tightly, creating one long snake of rolled-up dough. Gently pull both ends and lengthen the dough without tearing.
  4. Coil into a round dough bundle. Press the end into the center of the coil. Using your hands, firmly press the coiled dough bundle. Let this rest on a lightly floured baking sheet loosely covered with a cloth while you finish the rest.
Second Roll
  1. Use a rolling pin, roll the dough until it becomes ⅛" thick again.
  2. Lightly brush the top of the dough with oil. Sprinkle a little salt on the dough. Sprinkle green onions on the dough (depending on how much green onions you want on the pancake). I only use 1 cup for this recipe.
  3. Roll up the dough tightly, creating one long snake of rolled-up dough. Gently pull both ends and lengthen the dough without tearing. This time it will not yield as easily and will not lengthen as long as the first time. That's ok.
  4. Coil it and press the end into the center. Firmly press coiled dough and let rest covered while you finish the rest.
Frying
  1. Use a rolling pin, roll all 8 dough into a flat, smooth, round pancake - about ⅛" thick and 8-9" in diameter. You can roll it into a 4-5" pancake if you like a thicker pancake. It's up to you. Scallion may come out when rolling. It's ok.
  2. Heat a cast iron pan over medium heat. Add a good amount of oil. Once pan is hot, gently place pancakes in the pan and fry for 1½-2 minutes on each side or until brown and crisp to your liking.
  3. Place them on a wire rack set over a baking sheet in the oven at 200F to keep warm while you fry the rest. Serve warm as is or with your favorite dipping sauce.
Recipe by Curious Nut at https://www.curiousnut.com/taiwanese-scallion-pancake-crispy-flaky/