Air Fryer Scallion Pancakes
Description
Crispy, flaky air fryer scallion pancakes made from a simple hot-water dough rolled with butter and green onions. About 25 minutes hands-on; includes times for frozen scallion pancakes.
Ingredients
Dough
- 2 cups all-purpose flour, 250 g, plus more for rolling
- 2 teaspoons granulated sugar
- 1/2 teaspoon sea salt
- 1/2 cup water, 120 ml hot water, just off the boil
- 1/4 cup cool water, 60 ml
Butter filling
- 1/3 cup butter, 76 g, unsalted butter, melted
- 1/4 cup all-purpose flour, 31 g
- 1/2 teaspoon sea salt
- 8 scallions, finely minced and patted dry (about 1 cup)
For cooking
- Olive oil spray
Dipping sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1 scallion, thinly sliced
- Chili crisp, optional
Instructions
Make the dough
- In a large bowl, whisk together 2 cups flour, the sugar, and 1/2 teaspoon salt.
- Pour in the hot water a little at a time, stirring with a fork. Then stir in the cool water. The dough will look shaggy.
- Press the dough into a ball with your hands. Turn it out onto a lightly floured surface and knead for 3 minutes, until smooth and soft.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
Make the filling and sauce
- While the dough rests, whisk the melted butter, 1/4 cup flour, and 1/2 teaspoon salt into a smooth paste. Set aside.
- Stir together all the dipping sauce ingredients in a small bowl. Set aside.
Shape the pancakes
- Cut the dough into 6 equal pieces and roll each into a ball. Keep the balls covered while you work.
- On a floured surface, roll one ball into a thin rectangle, about 6 x 10 inches.
- Spread about 1 tablespoon of the butter paste over the dough, leaving a 1/2-inch border. Sprinkle with one-sixth of the scallions.
- Starting from a long side, roll the dough up tightly into a log. Pinch the seam and both ends closed.
- Coil the log into a spiral, like a snail shell, and tuck the end underneath. Cover and repeat with the remaining dough.
Air fry
- Preheat the air fryer to 350°F for 3 minutes.
- Press one coil flat with your palm, then roll it into a 7- to 8-inch circle, about 1/4 inch thick.
- Spray the air fryer basket with oil. Place the pancake in the basket and spray the top.
- Air fry for 5 minutes. Flip, spray the second side, and air fry 5 minutes more, until deep golden and crisp.
- Repeat with the remaining pancakes. Keep cooked pancakes warm on a rack in a 200°F oven.
- Cut into wedges and serve hot with the dipping sauce.
Equipment
- Rolling Pin
- Pastry brush or spoon
- Plastic wrap
- Olive Oil Spray
- Parchment (optional, for freezing).
Notes
- Hot water matters. Water just off the boil softens the dough so it rolls thin without springing back.
- Dry the scallions. Wet scallions tear the dough and steam instead of crisp.
- Two at a time. If your basket or dual-zone fits two pancakes, cook two at once; cook time drops to about 30 minutes.
- Freeze uncooked. Roll the coils into circles, stack with parchment between, and freeze flat in a bag up to 2 months. Air fry from frozen at 350°F for 7 minutes, flip, then 5 to 6 minutes more.
- Store-bought frozen? See the frozen timing table in the post above.
- Reheat leftovers at 350°F for 3 to 4 minutes. Avoid the microwave.
Nutrition
Serving: 1ServingCalories: 284kcalCarbohydrates: 39gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 762mgPotassium: 131mgFiber: 2gSugar: 2gVitamin A: 495IUVitamin C: 3mgCalcium: 27mgIron: 3mg