Chinese Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes

A classical Chinese dish with a twist

Scallion Pancakes | Coriander Pancakes | Fenugreek Pancakes

Scallion Pancakes are classic Chinese fare – crisp, flaky and chewy, made with layers of dough and sesame oil – they are surprisingly easy to make. You can also pre-make the dough and pop it in the fridge to make later. The pancakes can even be rolled out prior to cooking and kept with layers of baking paper between until you are ready to cook.

The traditional filling is Spring Onions (aka Scallions in the US), but indeed any filling can be used. Today, I have made 3 different ones:

  • Fenugreek Leaves with Ajwain and Cumin Seed
  • Coriander Leaves and Green Chilli
  • Spring Onions with Grated Orange Zest and White Pepper

Are you looking for similar recipes? We have some Indian chickpea flour “pancakes” here, and try some Indian dosa. And try Sizzling Rice Squares, and Spring Onion Greens Salad.

Check out our Chinese and other Asian recipes. Or explore our easy Winter dishes.

Scallion Pancakes | Coriander Pancakes | Fenugreek Pancakes

Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes

makes: 12 – 16 pancakes

ingredients
dough

2 cups plain flour
1 Tblspn toasted sesame oil
1 tspn salt
0.75 cups boiling water (more or less)

for making the pancakes
4 Tblspn toasted sesame oil

fillings – about 1 cup in total
Create your own fillings. Today I made:

fenugreek leaves filling
finely chopped fenugreek leaves
ajwain seeds
cumin seed

coriander leaves filling
finely chopped coriander leaves
a little finely chopped green chilli (can be omitted)

spring onion (scallion) filling
finely chopped spring onions
finely grated orange rind
a little white pepper

cooking
a little oil for use when cooking the pancakes

method
Mix the flour and the salt together, then mix to a soft dough with the 1 Tblspn of oil, and the boiling water. Knead the dough for 5 minutes.

Form the dough into a ball, cover and let it rest in the mixing bowl for 20 minutes. It can be left overnight in the fridge.

Form the dough into a log and cut into 12 – 16 pieces. Roll each piece into a round disk.

Brush each disk thinly with sesame oil and sprinkle with the filling. Roll into a cylinder and then coil it into a snail shape. Cover and let rest for 20 mins.

Flatten the dough with your hand and then roll it out again into a disk shape.

Heat up a non stick frying pan over medium heat and brush it with some oil. Cook the pancakes on each side until golden brown.

Cut into wedges and serve with a dipping sauce or accompaniment of your choice. I used an Indian Chutney for the Fenugreek Pancakes and the Coriander Pancakes, and a dipping sauce made with soy, hoisin, chilli sauce, mirin, and ginger for the spring onions pancakes.

 

Scallion Pancakes | Coriander Pancakes | Fenugreek Pancakes

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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