Description
These buttery scallion pancakes are a crispy, flavorful Chinese-inspired appetizer made with flaky puff pastry, a spiced scallion filling, and a touch of miso paste. Pan-fried to golden perfection, they offer a delightful combination of crispiness and savory notes, perfect for serving as a snack or starter.
Ingredients
Dough
- 400g frozen puff pastry
Scallion Filling
- 10 stalks scallions/green onions (approximately 2 cups), finely chopped
- 1/2 teaspoon Chinese five spice
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Miso Paste
- 2 tablespoons miso
- 1-2 teaspoons water
Other
- Oil for frying (vegetable or neutral oil recommended)
- Flour for dusting
Instructions
- Defrosting the Puff Pastry: Defrost the puff pastry in the fridge for 3-4 hours or preferably overnight until completely thawed but still cold.
- Preparing the Scallion Mixture: Thinly chop the scallions as finely as possible to avoid lumps. Place in a bowl, add Chinese five spice, sesame oil, and sesame seeds, then mix well. Set aside to develop flavor.
- Preparing the Miso Paste: In a small bowl, mix the miso with 1 to 2 teaspoons of water to form a thin paste, making it easier to spread on the pancakes.
- Forming the Dough Balls: Cut the defrosted puff pastry into 1 inch cubes and roll each cube into a ball. Dust your counter and rolling pin with flour to prevent sticking.
- Rolling Out the Pancakes: Flatten each dough ball with your palm into a small circle, then roll out with a rolling pin until about 1/8 inch thin.
- Adding Miso and Scallion Filling: Using a brush or the back of a spoon, spread a thin layer of the miso paste evenly over the dough circle. Sprinkle a thin layer of the scallion mixture over the miso.
- Rolling and Coiling the Pancakes: Roll the dough into a log, pinch the ends to seal, then coil the log tightly into a round snail shape. Tuck the end underneath and press down to seal and flatten the pancake gently.
- Final Rolling: Lightly dust with flour again and roll out the coiled pancake to about 1/8 inch thickness to achieve crispiness without doughiness.
- Repeat: Place finished pancakes on parchment or wax paper and repeat the rolling and coiling process with remaining dough balls.
- Pan Frying: Heat a frying pan over medium to medium-low heat and add enough oil to coat the bottom. When hot, place one pancake in the pan.
- Cooking: Cook the pancake for 4-5 minutes without flipping until it starts to look translucent underneath. Flip the pancake and cook the other side for about 5 minutes until golden brown and crisp.
- Adjust Browning: If the first side is not browned enough, flip again for 1-2 more minutes to achieve desired color and crispiness.
- Serving: Remove from the pan and serve whole or cut into quarters. Enjoy plain or with your favorite dipping sauce.
Notes
- Chop scallions thinly to avoid tearing the dough when rolling.
- Dust rolling surface and pin generously with flour to prevent sticking of delicate dough.
- Adjust heat carefully to avoid burning the pancakes while ensuring thorough cooking.
- Miso paste can be replaced or omitted depending on taste preferences, but it adds a nice umami boost.
- These pancakes are best enjoyed fresh and hot for optimal crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
