Omnivore's Cookbook · by Maggie Zhu★ 4.9 (121)
Chinese Scallion Pancakes (葱油饼)
NUTRITION · PER SERVING60M COOK
CAL 8%·PRO 7%
CARBS 17G43% OF CAL
3G FIBER0G SUGAR14G OTHER
FAT 9G48% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy and flaky layered pancakes scented with scallions, served with a soy-vinegar dipping sauce. A beloved dim sum snack that is crunchy outside and chewy within.
starterchinese🍳 skillet
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Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1/4 cup cool water
- 1/3 cup all-purpose flour
- 1/4 cup peanut oil ((or your favorite oil like olive oil, melted coconut oil, melted butter, or melted chicken fat etc.))
- 3/4 teaspoon salt
- 8 green onions (, split down the middle and chopped (yield 1 cup))
- Vegetable oil for pan frying
- 1 1/2 tablespoon soy sauce
- 1 tablespoon Chinkiang vinegar ((or rice vinegar))
- 1/4 teaspoon sugar
At a glance
PER SERVING · TIME 60M
CAL 8%·PRO 7%
CARBS 17G43% OF CAL
3G FIBER0G SUGAR14G OTHER
FAT 9G48% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 366mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 15mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.