Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rest in the refrigerator overnight. Bring it to room temperature before rolling.
BREAKFAST
Sichuan Spicy Scallion Pancakes with Chili Oil
These crispy, flaky scallion pancakes are infused with the bold flavors of Sichuan cuisine, featuring a spicy kick from chili oil and a hint of numbing Sichuan peppercorns. Perfect for a flavorful breakfast or a unique brunch item.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the all-purpose flour, hot water, and cold water. Mix until a shaggy dough forms, then knead for 5-7 minutes on a lightly floured surface until smooth. Cover the dough and let it rest for 15 minutes.
02
Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin rectangle, approximately 8x10 inches.
03
In a small bowl, combine the 1/4 cup vegetable oil, Sichuan chili oil, ground Sichuan peppercorns, and salt to create the spicy oil mixture.
04
Brush each dough rectangle generously with the spicy oil mixture, then sprinkle evenly with chopped scallions. Roll each rectangle tightly into a log.
05
Coil each log into a spiral, tucking the end underneath. Gently flatten each spiral with your palm, then roll it out again into a 6-inch diameter pancake.
06
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Place 1-2 pancakes in the skillet, ensuring not to overcrowd.
07
Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining pancakes, adding more oil as needed.
08
Serve the Sichuan Spicy Scallion Pancakes immediately, optionally with extra chili oil for dipping.
About This Recipe
These crispy, flaky scallion pancakes are infused with the bold flavors of Sichuan cuisine, featuring a spicy kick from chili oil and a hint of numbing Sichuan peppercorns. Perfect for a flavorful breakfast or a unique brunch item.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flakiness, after rolling the logs into spirals, let them rest for another 5-10 minutes before flattening and rolling into pancakes. This relaxes the gluten and makes them easier to roll thinly.
Easy Substitutions
If you don't have Sichuan chili oil, you can use regular chili oil and add a pinch more ground Sichuan peppercorns. For a milder version, reduce or omit the chili oil and peppercorns.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a dry skillet over medium heat until crispy again.
Serving Suggestions
Serve these spicy scallion pancakes as a standalone breakfast, alongside a fried egg, or with a simple clear broth. They also make an excellent appetizer with a side of soy sauce or black vinegar for dipping.
Common Mistakes
1. Not kneading the dough enough: This results in tough pancakes. Knead until smooth and elastic. 2. Not resting the dough: Skipping rest periods makes the dough difficult to roll. 3. Overcrowding the pan: This lowers the oil temperature and prevents the pancakes from getting crispy. Cook in batches. 4. Using too little oil for frying: The pancakes need enough oil to crisp up properly.
Frequently Asked Questions
What if I don't have Sichuan peppercorns?
While they add a unique numbing sensation, you can omit them if unavailable. The pancakes will still be delicious with just chili oil.
How do I get the pancakes really crispy?
Ensure your skillet is hot enough and use enough oil for frying. Don't overcrowd the pan, and cook until deeply golden brown on both sides.
MORE TO KNOW
The key to flaky scallion pancakes is the oil layer within the dough. When rolling the dough into a log and then a spiral, you create multiple layers of dough separated by oil, which expand and crisp up during cooking. Don't be afraid to roll the dough very thin before adding the oil and scallions; this maximizes the layers.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.