Crispy Taiwanese Scallion Pancakes with Soy Chili Dip
A Deliciously Flaky Asian Delight
Delight in the crispy layers of Taiwanese scallion pancakes paired with a spicy soy chili dip—perfect for snack time or as an appetizer.
- 1 h 30 min
- 4
- Intermediate
Ingredients
Scallion Pancakes
Soy Chili Dip
Preparation
Preparing the Pancake Dough
Mix Flour and Salt
In a bowl, mix flour and salt. Slowly add hot water and mix until crumbly.
Knead Dough
Gradually add cold water, knead until smooth. Let rest for 30 minutes.
Divide and Roll
Divide dough into 4 equal parts and roll each into a thin disc.
Creating the Scallion Pancakes
Oil and Fill
Brush each dough disc with vegetable oil and sprinkle with chopped scallions.
Shape Pancakes
Roll each disc into a cylinder, then coil into a snail shape.
Use a light hand when rolling to achieve the flakiest texture.
Rest Again
Flatten gently and let rest again for 15 minutes.
Do not over-flatten the coiled dough to maintain layers.
Cooking Process
Cook Pancakes
Heat a non-stick skillet over medium heat, add a small amount of oil, and fry each pancake until golden brown on both sides.
Prepare Soy Chili Dip
Combine soy sauce, rice vinegar, sesame oil, chili flakes, and honey in a bowl. Stir until well mixed.
Final Fry
Ensure pancakes are crispy, flipping gently to avoid compressing the layers.
Plating & Serving
Crispy Taiwanese Scallion Pancakes with Soy Chili Dip
Crispy Taiwanese Scallion Pancakes with Soy Chili Dip
Serving Suggestion
Serve the crispy scallion pancakes cut into wedges on a platter with a small bowl of soy chili dip on the side for dipping.