9-Layer Chinese Scallion Pancakes - Bake from Scratch

      Recipe by The Woks of Life

      ABOUT THE WOKS OF LIFE:

      “The Woks of Life is a family-run food blog that spans generations, founded by Bill and Judy Leung along with their daughters, Sarah and Kaitlin. It has earned the title of the ‘bible of Chinese home cooking.’ Their cookbook, The Woks of Life: Recipes to Know and Love from a Chinese American Family, is a best seller in both the New York Times and USA Today. The family resides in New Jersey, where they cook, write, and photograph recipes together while engaging in their ongoing discussion about dinner choices.”

      THE ORIGIN:

      “Scallion pancakes have been a beloved dish in our family, particularly for Judy, who grew up in Shanghai, China, before relocating to the U.S. at 16. Their simplicity and minimal ingredient list make them a popular snack throughout China—enjoyed at home, from street vendors, and in restaurants. They are truly comfort food! This specific recipe was created by Bill, who was motivated to craft it after observing street vendors in China making scallion pancakes for eager customers.”

      HOW TO SERVE:

      “Scallion pancakes are often eaten for breakfast or as a snack from street vendors. They can also be served as an appetizer.”

      ACROSS THE COUNTRY:

      “Ovens are not commonly used in China, so when working with flour-based dough, it is typically steamed, boiled, fried, or pan-fried. In this instance, the scallion pancake dough is pan-fried until it achieves a crispy texture.”

      Makes 2 pancakes

      Recipe by The Woks of Life

      This recipe for nine-layer scallion pancakes creates a flavorful, layered pancake that pairs perfectly with hot soup, can be enjoyed during a Chinese weekend brunch, or whenever you're in the mood for a savory snack.

      **Dough:**

      - 2½ cups (313 grams) all-purpose flour

      - ½ teaspoon (1.5 grams) kosher salt

      - ⅛ teaspoon granulated sugar

      - ⅛ teaspoon Chinese five-spice powder (optional)

      - ¾ cup (180 grams) water

      **Sauce:**

      - 2 tablespoons (30 grams) soy sauce

      - 2 tablespoons (30 grams) water

      - 1 scallion (19 grams), chopped

      - ½ teaspoon (2 grams) granulated sugar

      - ½ teaspoon (1.5 grams) sesame seeds

      - ¼ teaspoon mashed garlic (optional)

      - 3 tablespoons (42 grams) neutral oil, divided, plus more as needed

      - 4 to 5 scallions (76 to 95 grams), chopped and divided

      - 1 tablespoon (9 grams) sesame seeds (optional), divided

      - 1 teaspoon (3 grams) kosher salt, divided

      For the pancakes: In a large bowl, mix together flour, salt, sugar, and five-spice powder (if using). Add ¾ cup (180 grams) water and combine to create a shaggy dough. Knead until it forms a smooth ball, which should take about 5 minutes. Cover with a damp cloth and let it rest for about 1 hour.

      For the sauce: In a small bowl, combine soy sauce, 2 tablespoons (30 grams) water, scallion, sugar, sesame seeds, and garlic (if using).

      Divide the dough into two equal parts (about 243 grams each). Roll one-half into a 15x9-inch rectangle, ensuring the remaining dough is kept covered. Make a 3-inch-long cut at 5 inches down one long side and again at 10 inches; repeat on the opposite long side. Rub around 1½ teaspoons (7.5 grams) neutral oil over the entire rectangle, then sprinkle half of the scallions, half of the sesame seeds (if using), and half of the salt.

      With the dough positioned vertically, begin folding the side flaps over the center piece from the bottom upwards. Fold the entire rectangle forward onto the center. Fold the side flaps over the center again, and repeat this process. Roll the dough into an approximate 7x5½-inch rectangle (about ¾ inch thick), being careful not to roll too tightly to avoid binding the dough layers and to keep some small air pockets intact.

      In a 10-inch skillet, heat 2 tablespoons (28 grams) of neutral oil over medium heat. Add the pancake, cover, and cook until golden brown (approximately 3 to 5 minutes per side). Place on a cutting board, slice, and serve with the sauce.

      Repeat the process with the remaining dough, 1½ teaspoons (7.5 grams) oil, remaining scallions, remaining salt, and remaining sesame seeds (if using). Add more oil as needed.

      Note: To freeze, layer wax paper, parchment paper,