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Scallion Pancakes

4 cups all-purpose flour
1 1/2 cups cool water
3 Tbsp. vegetable shortening
Salt, to taste
2 bunches green onions, finely chopped
Vegetable oil for frying
Soy sauce, to taste (optional)

• In a medium bowl, mix the flour with the water until it forms a dough. Turn the dough out onto a lightly floured surface and knead it for a few minutes. Place it in a bowl, cover, and set aside for 30 minutes.
• Roll the dough to 1/8-inch thickness. Spread a thin layer of vegetable shortening over the entire surface then sprinkle generously with salt. Top the entire surface with the green onions, pressing them lightly into the dough.
• Beginning at one edge, roll the dough into a long jelly-roll shape. Pinch or twist off (do not cut) fist-sized pieces of dough. On a floured surface, using a floured rolling pin, roll each piece to 1/8-inch thickness. If some of the green onions come out, just push them back into the dough.
• Pour vegetable oil into a skillet until it is about 1/4 inch deep. Heat the skillet over medium heat then add 2 or 3 of the pancakes. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancakes onto a paper towel-lined plate. Salt to taste and serve immediately with soy sauce for dipping, if desired.

Makes 10 to 12 pancakes

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      • little liza jane says:

        I LOVE scallion pancakes — they are so good in Chinatown, excited to be able to try them at home!

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