This recipe guides you through making soft, flaky yeasted scallion pancakes that are perfectly golden and crispy on the outside. The combination of layers filled with fresh green onions and a touch of sesame gives these pancakes a delightful flavor and texture.
What are Yeasted Scallion Pancakes
Yeasted scallion pancakes are a type of Chinese flatbread made with a dough that includes yeast, giving them a light, fluffy texture.
They are typically layered with chopped green onions and sometimes sesame seeds, then rolled and pan-fried until golden brown and crispy.
The yeast helps the dough rise, creating a tender interior with a flaky exterior, making them a popular snack or side dish. They’re often served with soy sauce or a dipping sauce for added flavor.
Ingredients:
- For the Dough:
- 300 g all-purpose flour
- 3 g white sugar
- 3 g active dry yeast
- 160 g warm water (about 40°C or 104°F)
- For the Oil Dough:
- 50 g all-purpose flour
- 40 g cooking oil
- 1 g salt (adjust to taste)
- For Assembly:
- Chopped green onions (to taste)
- Sesame seeds (to taste)
Instructions:
Prepare the Dough:
- In a mixing bowl, combine 300 g of flour, 3 g of sugar, and 3 g of active dry yeast. Gradually add 160 g of warm water while mixing until the mixture forms a crumbly texture.
- Knead the mixture until it forms a smooth dough, about 5-10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
Make the Oil Dough:
- In a separate bowl, mix 50 g of flour, 40 g of cooking oil, and 1 g of salt until you achieve a smooth, yogurt-like consistency. Set aside.
Roll and Assemble:
- Once the dough has rested, divide it into 4 equal portions.
- Take one portion and roll it into a thin circle (about 20 cm in diameter). Spread a thin layer of the oil dough evenly over the surface.
- Sprinkle with chopped green onions and sesame seeds.
- Roll the pancake tightly like a Swiss roll. Then, coil the rolled dough into a spiral, tucking the end underneath. Flatten gently with your palm.
Final Shaping:
- Roll the spiral into a larger pancake shape, about 1 cm thick. Repeat with the remaining dough portions.
Proofing:
- In an unheated electric griddle or frying pan, brush a little oil on the bottom. Place the pancakes in the pan and cover them with a damp cloth. Let them rest for about 20-30 minutes until slightly puffed.
Cooking:
- After resting, spray the top of each pancake with a bit of oil. Heat the griddle or pan over medium heat.
- Cook the pancakes for about 2-3 minutes on one side until golden brown. Flip and cook the other side until puffed and golden, about 2-3 minutes more.
Serving:
- Remove the pancakes from the pan and let them cool slightly on a wire rack. Cut into wedges and serve warm, optionally with soy sauce or your favorite dipping sauce.
Notes:
- Ensure the water is warm but not hot, as this helps activate the yeast effectively.
- Kneading the dough until smooth enhances its elasticity and texture.
- You can adjust the amount of chopped green onions and sesame seeds based on your taste preferences.
Ingredients
For the Dough:
- 300 g all-purpose flour
- 3 g white sugar
- 3 g active dry yeast
- 160 g warm water about 40°C or 104°F
For the Oil Dough:
- 50 g all-purpose flour
- 40 g cooking oil
- 1 g salt adjust to taste
For Assembly:
- Chopped green onions to taste
- Sesame seeds to taste
Instructions
Prepare the Dough:
- In a mixing bowl, combine 300 g of flour, 3 g of sugar, and 3 g of active dry yeast. Gradually add 160 g of warm water while mixing until the mixture forms a crumbly texture.
- Knead the mixture until it forms a smooth dough, about 5-10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
Make the Oil Dough:
- In a separate bowl, mix 50 g of flour, 40 g of cooking oil, and 1 g of salt until you achieve a smooth, yogurt-like consistency. Set aside.
Roll and Assemble:
- Once the dough has rested, divide it into 4 equal portions.
- Take one portion and roll it into a thin circle (about 20 cm in diameter). Spread a thin layer of the oil dough evenly over the surface.
- Sprinkle with chopped green onions and sesame seeds.
- Roll the pancake tightly like a Swiss roll. Then, coil the rolled dough into a spiral, tucking the end underneath. Flatten gently with your palm.
Final Shaping:
- Roll the spiral into a larger pancake shape, about 1 cm thick. Repeat with the remaining dough portions.
Proofing:
- In an unheated electric griddle or frying pan, brush a little oil on the bottom. Place the pancakes in the pan and cover them with a damp cloth. Let them rest for about 20-30 minutes until slightly puffed.
Cooking:
- After resting, spray the top of each pancake with a bit of oil. Heat the griddle or pan over medium heat.
- Cook the pancakes for about 2-3 minutes on one side until golden brown. Flip and cook the other side until puffed and golden, about 2-3 minutes more.
Serving:
- Remove the pancakes from the pan and let them cool slightly on a wire rack. Cut into wedges and serve warm, optionally with soy sauce or your favorite dipping sauce.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.Nutrition
Calories: 1649kcal | Carbohydrates: 271g | Protein: 37g | Fat: 44g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 26g | Trans Fat: 1g | Sodium: 396mg | Potassium: 403mg | Fiber: 10g | Sugar: 4g | Vitamin C: 1mg | Calcium: 54mg | Iron: 16mg
