We’ve Mastered The Scallion Pancake Y'all

Ingredients

• 100 g All-Purpose Flour (for dough, sifted)
• 70 g Water (hot, microwaved)
• 30 g Scallions (green tops) (thinly sliced, only the green part)
• 30 g Scallions (white bases) (used for oil infusion)
• 3 tbsp Vegetable Oil (for infusion and pan‑frying)
• 1 tsp Black Pepper (freshly ground)
• 1 tbsp All-Purpose Flour (for yosu) (adds texture to oil mixture)
• 1 tbsp Gong Gong Ma (Chinese chili oil) (for dipping sauce)
• 1 tbsp Shaoxing Vinegar (for dipping sauce)

Instructions

1. Heat Water

   Place 70 g of water in a microwave‑safe cup and heat for about 30 seconds until hot but not boiling.

   Time: PT1M

2. Make Dough

   In a mixing bowl combine 100 g flour with the hot water, stirring continuously until a shaggy dough forms.

   Time: PT2M

3. Knead

   Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic.

   Time: PT5M

4. Rest Dough

   Place the dough ball back in the bowl, cover with a damp cloth, and let rest for 2 hours at room temperature.

   Time: PT2H

5. Prepare Scallions

   Separate the green tops from the white bases of the scallions. Slice the green tops thinly; set aside. Keep the white bases whole for oil infusion.

   Time: PT5M

6. Infuse Oil

   In a small saucepan heat 2 tbsp vegetable oil over medium heat, add the white scallion bases, and simmer for 5 minutes until fragrant. Remove scallions and discard or save for another use.

   Time: PT5M

   Temperature: Medium heat

7. Make Yosu

   In a bowl combine 1 tbsp flour, 1 tsp black pepper, and the hot scallion‑infused oil. Stir until a smooth paste forms.

   Time: PT2M

8. Shape the Pancake

   Flatten the rested dough ball with your finger in the center, then roll it into a small doughnut shape. Slice one side and roll it flat with the rolling pin. Brush the surface with yosu, sprinkle the sliced green scallions, fold the dough in half, slice thin strips, unfold, roll the strips into a rope, coil the rope into a bun, fold the tail over the bottom, and gently flatten while rotating to keep a round shape.

   Time: PT15M

9. Pan‑Fry First Side

   Heat a non‑stick frying pan over medium‑high heat, add a thin layer of oil, and place the pancake flat side down. Cook for about 3 minutes until golden brown.

   Time: PT3M

   Temperature: Medium‑high heat

10. Flip and Finish Cooking

    Add a little more oil around the edges, flip the pancake, and cook the other side for another 3 minutes. Then transfer the pan to a pre‑heated 350°F oven and bake for 5 minutes to finish cooking through.

    Time: PT8M

    Temperature: 350°F

11. Prepare Dipping Sauce

    In a small bowl mix 1 tbsp Gong Gong Ma (chili oil) with 1 tbsp Shaoxing vinegar. Stir until well combined.

    Time: PT5M

12. Serve

    Transfer the pancake to a cutting board, slice into wedges, drizzle or serve alongside the chili‑vinegar sauce, and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

754

Protein

8 g

Carbohydrates

60 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Black Pepper: White Pepper
• Instead of Gong Gong Ma (Chinese chili oil): Chili oil
• Instead of Shaoxing Vinegar: Rice Vinegar

Equipment Needed

• Mixing Bowl
• Microwave
• Rolling Pin (bamboo or wooden)
• Knife
• Cutting Board
• Frying Pan (non‑stick)
• Oven
• Spatula
• Measuring Cups/Scale

Critical Steps — Do Not Skip

• Kneading the dough until smooth (Step 3)
• Resting the dough for 2 hours (Step 4)
• Infusing oil with white scallion bases (Step 6)
• Layering yosu and green scallions before folding (Step 8)
• Flipping and finishing in the oven to avoid undercooking (Step 10)

Chef Tips from the Video

• Using hot water (instead of cold) creates a softer, more pliable dough.
• Resting the dough relaxes gluten, making the delicate folding steps easier.
• A bamboo rolling pin (made from broken broomsticks) gives a traditional texture, but any sturdy rolling pin works.
• Brush a thin layer of oil on the pan before each flip to prevent sticking.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keep for up to 2 days.

Freezer: Freeze individual portions on a parchment sheet, then transfer to a zip‑top bag; store up to 1 month. Reheat in a hot pan.

Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• The dough can be rested overnight in the refrigerator; bring to room temperature before shaping.
• Yosu paste keeps for a week in the fridge; stir before use.
• Cooked pancakes freeze well; re‑heat in a hot skillet for crispness.

Frequently Asked Questions