Pan-Fried Chinese Pancakes
Pan-Fried Chinese Pancakes are flaky, layered scallion flatbreads with a toasty sesame aroma and a golden, crisp exterior. Coiled dough traps green onions and oil into tender, savory layers that crackle in the pan. Serve warm as a snack, appetizer, or side with hot-and-sour or your favorite dipping sauce.
- Prep30 mins
- Cook40 mins
- Serves8
- DifficultyMedium
- 1
Dissolve the salt in warm water, then stir in 1 cup of flour to form a soft dough.
- 2
Turn the dough onto a well-floured work surface and knead until slightly springy, about 5 minutes.
- 3
If the dough is sticky, knead in 1/4 teaspoon of vegetable oil.
- 4
Divide the dough into 8 equal pieces and keep them covered with a cloth.
- 5
In a bowl, combine 1/4 cup of flour with 1 tablespoon vegetable oil to create a mixture resembling fine crumbs.
- 6
On a floured work surface, roll one piece of dough into a thin square about 5x7 inches, brush it with toasted sesame oil, and lightly sprinkle about 1 1/2 teaspoon of the flour-oil mixture.
- 7
Sprinkle about 1 tablespoon of chopped green onion over the dough and spread it evenly.
- 8
Starting from a long side, roll the dough into a rope shape and pinch the seam and ends closed.
- 9
Coil the rope into a flat spiral and press lightly with your hands to compact it and prevent unrolling.
- 10
Place the spiral on the floured work surface and gently roll it into a pancake with the onions enclosed, turning the pancake often as you roll.
- 11
Roll gently and turn frequently to avoid making holes in the pancakes.
- 12
The finished pancakes should be about 5 inches in diameter.
- 13
Repeat with the remaining dough pieces to make 8 onion pancakes.
- 14
Heat a non-stick skillet over medium heat and brush it with vegetable oil.
- 15
Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side.
- 16
Cut into wedges and serve warm.
- Calories 82.3 kcal Low Source
- Protein 1.7 g Low Source
- Carbs 14.13 g Moderate
- Total Fat 1.75 g Low Source
- Saturated Fat 0.25 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 4.22 mg Low Source
- Fiber 1.17 g Low Source
- Sugar 0.94 g Low Source
- Added Sugar 0.93 g Low Source
- Calcium 3.2 mg Low Source
- Iron 0.81 mg Low Source
- Potassium 20.83 mg Low Source
- Vitamin A 0.16 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Sesame
- Onions 🧅
About This Recipe
Pan Fried Chinese Pancakes is a Chinese appetizer recipe made with 6 ingredients. It takes about 1 hr 10 mins, serves 8, and is rated medium. Key ingredients include All Purpose Flour, Green Onion, Salt, and Toasted Sesame Oil. Each serving provides about 82.3 kcal.
Recipe Questions
- What is Pan-Fried Chinese Pancakes?
- It is a Chinese pancake recipe made with 6 ingredients, usually served for appetizer or breakfast or side dish or snack.
- What is Pan-Fried Chinese Pancakes made of?
- The main ingredients are All-Purpose Flour, Green Onion, Salt, Toasted Sesame Oil, Vegetable Oil. The full list of 6 is above.
- How long does it take to make Pan-Fried Chinese Pancakes?
- About 1 hr 10 mins in total: 30 mins to prepare and 40 mins to cook.
- How many calories are in one serving?
- One serving provides about 82.3 kcal. The full nutrition breakdown is above.
- Is Pan-Fried Chinese Pancakes easy to make?
- This recipe is rated medium, with 6 ingredients and 16 steps.
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