Thousand-Layer Scallion Pancakes (千层葱油饼)
千层葱油饼 (Thousand-Layer Scallion Pancakes) is a popular dish in Haipai Cuisine, known for its crispy layers and savory scallion flavor.
Ingredients
- 2 cups all-purpose flour
- 1 cup hot water
- 1 cup chopped scallions
- 1/4 cup vegetable oil
- Salt to taste
Instructions
- In a large bowl, mix the flour and hot water to form a dough. Knead the dough for 5 minutes, then cover and let it rest for 15 minutes.
- Divide the dough into 4 equal parts. Roll out one part into a thin rectangle on a floured surface.
- Brush the dough with vegetable oil, then sprinkle with chopped scallions and salt.
- Roll up the dough into a long cylinder, then coil it into a round dough ball.
- Flatten the dough ball into a pancake shape, then repeat with the remaining dough.
- Heat a non-stick pan over medium heat and cook the pancakes until golden brown and crispy on both sides, about 3-4 minutes per side.
- Repeat with the remaining pancakes, adding more oil to the pan as needed.
- Serve the pancakes hot, cut into wedges.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 4g
- Fat
- 7g
Supplies
Large bowl Rolling pin Non-stick pan
Tools
Knife Brush
Serving suggestions
Serve the scallion pancakes with a dipping sauce made of soy sauce, vinegar, and chili oil.
Tips & tricks
For extra crispy pancakes, brush each layer with oil before rolling and coiling.
Cost
$5