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Buttery Scallion Pancakes Recipe

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4.2 from 15 reviews

Deliciously flaky and buttery scallion pancakes brushed with umami-rich miso, packed with aromatic scallions, Chinese five spice, and toasted sesame seeds. This quick and easy Chinese appetizer features crisp, golden layers made from defrosted puff pastry, perfect for serving with savory dipping sauces.

  • Total Time: 1 hour
  • Yield: 8 pancakes

Ingredients

Dough

  • 400g frozen puff pastry

Scallion Filling

  • 10 stalks scallions/green onions (approximately 2 cups), thinly sliced
  • ½ teaspoon Chinese five spice
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

Miso Brush

  • 2 tablespoons miso paste
  • 1-2 teaspoons water (to thin miso)

Other

  • Oil for pan frying (vegetable or neutral oil recommended)

Instructions

  1. Defrosting the Puff Pastry: Defrost the frozen puff pastry in the refrigerator for 3-4 hours or overnight to make it pliable for working.
  2. Prepare Scallion Filling: Thinly slice scallions as finely as possible to avoid large chunks. Combine the scallions with ½ teaspoon Chinese five spice, 1 tablespoon sesame oil, and 1 tablespoon sesame seeds in a bowl. Mix well and set aside to infuse the flavors.
  3. Prepare Miso Mixture: In a small bowl, mix 2 tablespoons miso paste with 1 to 2 teaspoons of water until smooth and thin enough to brush easily. Set aside.
  4. Shape Dough Balls: Once puff pastry is defrosted, cut it into 1-inch cubes and roll each into a ball. Lightly dust your rolling surface and rolling pin with flour.
  5. Roll Out Pancakes: Using your palm, flatten a dough ball into a small circle, then roll it out thinly to approximately 1/8 inch thickness.
  6. Assemble Pancakes: Brush a thin even layer of miso mixture onto the rolled dough. Sprinkle a thin, even layer of the scallion spice mixture on top.
  7. Roll and Coil: Roll the dough tightly into a log shape, pinch the ends to seal, then coil the log into a tight coil. Tuck in the end underneath the coil to secure it.
  8. Flatten and Roll Again: Press down the coil firmly with your palm to seal and flatten it into a disc. Dust with flour and roll out again thinly to about 1/8 inch for a crispy texture.
  9. Repeat: Place rolled pancakes on parchment or wax paper. Repeat the assembly steps with remaining dough balls.
  10. Pan Fry: Heat a frying pan with enough oil to coat the bottom over medium to medium-low heat. When hot, add one pancake and cook for 4-5 minutes without flipping until the pancake becomes translucent.
  11. Flip and Cook: Flip the pancake and cook for another 5 minutes until the surface is golden brown and crispy. Flip again if needed to brown both sides evenly, about 1-2 additional minutes.
  12. Serve: Remove from the pan and serve warm whole or cut into quarters, optionally with dipping sauces like hoisin with five spice, sesame chili soy sauce, or plain Japanese mayo.

Notes

  • Uncooked scallion pancakes can be stored in the refrigerator or freezer with parchment paper between layers to prevent sticking and drying out.
  • When cooking from frozen, add 1-2 minutes extra per side to thoroughly crisp the pancakes.
  • Pre-cooked pancakes can be reheated in a preheated oven at 375°F (190°C) for 5-6 minutes, flipping halfway through for crispiness.
  • Use a neutral oil with a high smoke point for frying to prevent burning.
  • Thin scallion slices help avoid tearing the delicate dough when rolling out.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Appetizer, Snack
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://dishiary.com/buttery-scallion-pancakes-recipe/