This post Chinese Scallion Pancakes (Shallot Pancakes), was last updated on 2022.
My favourite Chinese restaurant treat made at home – with step by step photos! The outside is crisp and the inside is chewy, flaky, and salty. AuthenticIt’s so easy! Callion pancakes are so delicious that I used to freeze them from Asian grocery stores and cook them up at my home. I swear they are the best midnight snack after a few too many vinos – and they take minutes to cook straight from the freezer. They inspired me to make them because I bought lots of shallots to use in a recipe.
This is simple! Of course it is easy – every recipe on my blog is easy. This is a recipe that I guarantee you will love. The smell when the pancake hits the pan, the shallots sizzling…..I’m lost for words to describe how good it is. It is a great make ahead dish – you can keep the ready-to-cook pancakes in the fridge or the freezer – and you can cook them in their frozen state, it just takes a 3 minutes instead of 2 minutes on the stove.
The recipe is simple. All you do is combine flour, salt and water to make a dough, set it aside for 10 minutes, divide into two, then roll each ball out thinly into about 1.5ft/50cm x 8″/20cm. After spraying oil is applied, lightly roll the dough up starting at one end. Next, roll it up into a snail shape using your hands. Continue with the second ball.
Again, roll them out. Spray it again with oil. Sprinkle the chopped scallions over and add a pinch salt. Roll it up from the widest end. The dough should be cut in half. You should have four coils. Push down with your hand and roll out into a round pancake about 1/3 ” / 0.5 cm thick. Next, you can simply pan fry.
Flaky layers are created by spraying oil and coiling them.
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Scallion Pancakes (Shallot Pancakes).
Ingredients
- 2 1/2 Cups Plain flour
- 1 tsp Salt
- 1 Cup Water
- 2 Cups Chop shallots (also known as green onions, shallots). (half of a large bunch).
- Oil spray (Anything is fine except olive oil)
- 4 tbsp Canola or vegetable oil
Dipping Sauce
- Soy sauce
- Black vinegar Or substitute for white vinegar
- Chilli paste (optional)
Instructions
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Combine flour and 1 teaspoon salt in a bowl. Next, add water in 3 batches. Mix in the rest of the ingredients with a spoon.
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Knead for one minute either in the bowl, or on a flour-dusted, surface. Cover with cling wrapping and allow to rest for 10 min.
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Divide the dough into 2 equal pieces.
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Make a rectangle of dough about 1.5ft/50cm by 8″/20cm.
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Apply oil lightly to the roll, except olive oil. Roll it up from one end so that you have a long roll.
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Make a spiral shape with the sponge, then push it down with your hands and roll it out again to make the same shape.
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Again spray the oil and sprinkle with chopped scallions. Roll it again starting at the wide end.
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Divide the roll in half and coil each one.
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Repeat the process with the remaining dough ball. There will be 4 coils.
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Each coil should be flattened and then rolled into round shapes of about 1/3″ / 0.5cm thickness.
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Place 1 tablespoon oil in a pan. Cook the bread for 1 1/2 minutes on each side. Then flip the bread and cook for another 1 minute. It should turn a deep golden brown colour.
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Mix equal amounts of soya sauce and black vinegar to make a small sauce. Then, add some Asian chilli paste.
Notes for Recipes
2. Ready-to-cook pancakes rolled out can be refrigerated or frozen. They don’t need to be defrosted to cook. Just put them into the pan. However, it might take a while longer.
