Chinese Scallion Pancakes

Name: Chinese Scallion Pancakes
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Chinese
Ingredients: 200g all-purpose flour; 1 1/2 teaspoon salt; 125ml water; 4 scallions or green onions, green parts only; 2 tablespoons sesame seed oil, for brushing; 1/2 cup oil, for frying

“If you have about 1 hour to spend in the kitchen, Chinese Scallion Pancakes might be a great dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe makes 2 servings with 594 calories, 11g of protein, and 26g of fat each. For 79 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Not a lot of people really liked this Chinese dish. It works well as a hor d'oeuvre. A mixture of flour, salt, sesame seed oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Similar recipes are Chinese sausage and scallion omelet, Chinese~Mexican Fusion: Shrimp & Scallion Fritters, and Hua Juan (Chinese Flower Rolls/Steamed Scallion Buns).”

total: 1 h
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Flour200 g
Salt1.5 tsp
Water125 ml
Green onionsgreen parts only4
Sesame seed oilfor brushing2 tbsp
Oilfor frying½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 2

Estimated nutrition per serving
Energy	960 kcal
Protein	11.7 g
Fat	69.7 g
of which saturates	10.5 g
Carbohydrate	72.9 g
of which sugars	1 g
Fibre	4.4 g
Salt	4.3 g

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 1 h

1
Combine the sifted flour and salt in a large bowl
2
Bring the water to the boil, then stir slowly into the flour. Knead continuously for about 15 minutes until the dough loses its stickiness and becomes a smooth ball.
3
Add more flour is the dough is still sticky, or a little more water if it's too dry.

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