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.

Thousand-Layer Scallion Pancakes (千层葱油饼)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup hot water
  • 1 cup chopped scallions
  • 1/4 cup vegetable oil
  • Salt to taste

Instructions

  1. 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.
  2. Divide the dough into 4 equal parts. Roll out one part into a thin rectangle on a floured surface.
  3. Brush the dough with vegetable oil, then sprinkle with chopped scallions and salt.
  4. Roll up the dough into a long cylinder, then coil it into a round dough ball.
  5. Flatten the dough ball into a pancake shape, then repeat with the remaining dough.
  6. 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.
  7. Repeat with the remaining pancakes, adding more oil to the pan as needed.
  8. 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