Shanghai Scallion Pancake recipe - ingredients, nutrition and when to eat it
Shanghai-style scallion pancakes are made by rolling scallions and oil into a thin flour dough, layering it, and pan-frying until crisp.
Shanghai-style scallion pancakes are made by rolling scallions and oil into a thin flour dough, layering it, and pan-frying until crisp. They’re crunchy on the outside, with a gentle scallion aroma inside. Serve them for a simple lunch or alongside a soup.
Chinese · 45 minutes to cook
Nutrition (per 208g serving): 566.1 kcal · protein 10.8g · carbohydrate 78g · fat 21.1g · sodium 1008.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the dough rest well so it shrinks less when rolled out.
Tips: If the heat is too high, the outside may burn before the inside cooks through, so keep the heat at medium-low.
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Ingredients (1 serving)
- Flour — 100 g
- Green onion — 0.5 pc
- Cooking oil — 1.5 Tbsp
- Warm water — 55 ml
- Salt — 1 tsp