Scallion Pancakes Recipe with Chili Crisp
This flaky, tasty scallion pancake recipe is perfect to make for Chinese New Year. That's because the scallions represent a fresh start and the round shape of the pancakes represents wholeness. So together, scallion pancakes represent good luck for the whole year by eating them!
As a street food and snack staple, these are perfect to make on the side alongside your Chinese New Year main dishes. To give it its own flavor boost as a side dish or snack for guests, you can add Lee Kum Kee Chili Crisp Oil on the side. Its kick of umami and complex heat makes it great as an addition to the fresh flavors of the scallion pancakes.
What You Will Need
Ingredients
- 2 cups all-purpose flour
- ½ tsp. salt
- ¾ cup boiling water
- 2 Tbsp. flour, for flouring your surface
- Lee Kum Kee Pure Sesame Oil, for brushing
- 1 bunch scallions, thinly sliced
- 1 Tbsp. vegetable oil
Seasoning
- Lee Kum Kee White Pepper Powder, to taste
Dipping
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for dipping
Made with
Lee Kum Kee products
How to make it
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In a mixing bowl, combine the flour and salt. Slowly pour in the boiling water, stirring with chopsticks or a fork until a dough begins to form. Once cool enough to handle, knead the dough for about 5-7 minutes, until smooth. Cover with a damp towel and let rest for 30 minutes.
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Divide the dough into 4 equal portions. On a floured surface, roll one portion into a thin, round circle, about 6 inches in diameter.
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Brush a thin layer of Lee Kum Kee Pure Sesame Oil over the dough. Sprinkle evenly with a generous amount of sliced scallions and the Lee Kum Kee White Pepper Powder. Roll the dough up like a jelly roll, then coil it into a spiral shape. Flatten the coil gently into a round pancake shape with a rolling pin.
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Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Fry each pancake for 2-3 minutes on each side, pressing down gently with a spatula, until golden brown and crispy. Repeat with the remaining dough portions.
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