Vidalia Onion Scallion Pancakes

6 pancakes

Vidalia Onion Scallion Pancakes

Scallion pancakes are a beloved appetizer that my kids must order at every Chinese restaurant. They are surprisingly easy to recreate at home and nice to have on-hand whenever my kids are having a craving. I added my favorite onion, the Vidalia onion, to the pancake for that distinct sweetness. I hope you get in the kitchen with your friends and family and make these delicious pancakes together. Enjoy!

Ingredients for Pancakes

  • 362 g all-purpose flour (2 ½ cups, spooned and leveled)
  • 232 g cake flour (1 ½ cups, spooned and leveled)
  • 3 g kosher salt (1 teaspoon)
  • 1 cup of hot water
  • ⅔ cup of cold water

Ingredients for Scallion Paste Filling

  • 39 g of all-purpose flour (½ cup)
  • 32 g cake flour (½ cup)
  • ½ cup of thinly, sliced scallions (both white and green parts)
  • ½ cup of caramelized Vidalia onions
  • 1 ½ teaspoons of Kosher salt (4 g)
  • ½ teaspoon of black pepper (1 g)
  • ½ cup of neutral oil (grapeseed, vegetable or canola)

Ingredients for Dipping Sauce

  • ⅓ cup of soy sauce
  • 2 Tablespoons of rice wine vinegar
  • 1 teaspoon of brown sugar
  • 1 Tablespoon of thinly sliced scallions

Directions for the Pancake Dough

  • 1. In a large bowl, add the dry ingredients and mix until combined.
  • 2. Slowly drizzle the hot water into the dry ingredients and mix together with a fork or chopsticks. Then, add the cold water and mix until well combined. The dough will be shaggy.
  • 3. Press the dough together in the bowl and put on a lightly floured surface.
  • 4. Knead the dough for 10-12 minutes until smooth. Cover and let sit in a warm spot in your kitchen for 30 minutes to an hour.

Directions for the Scallion Paste Filling

  • 1. In a medium heatproof bowl, add all the ingredients except the oil.
  • 2. Heat the oil in a small saucepan to medium-high heat. Sprinkle some flour in the pot to test. If it sizzles, the oil is hot enough.
  • 3. Carefully, pour the hot oil in the bowl. Mix until a smooth paste is formed.

Directions for Shaping the Pancakes

  • 1. Divide the dough into 6 equal portions. Roll each piece into a thin, rectangular shape without the dough breaking.
  • 2. Using a pastry brush or spatula, spread a thin layer of the paste evenly on the dough.
  • 3. Starting from the top of the dough, roll the dough towards you until halfway. Then, roll from the bottom and meet in the middle. Fold on top of each other.
  • 4. Coil the dough into two snail shells, stack them on top of each other, and flatten.
  • 5. Let the dough rest for 30 minutes. Then, roll out into ¼ inch thick circles.

Directions for Cooking the Pancakes

  • 1. In a large skillet over medium-high heat, brush a layer of oil on the pan. Once it's hot, add the pancake. Cover and reduce to medium-low heat, cook on each side for 2-3 minutes.
  • 2. Before removing the pancake from the pan, take two spatulas and press the pancakes from both sides to loosen up the layers. Enjoy!

Directions for Dipping Sauce

  • 1. In a small bowl, whisk all ingredients together until combined.

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