Ingredients
Dough
- 1 cup plus 2 tablespoons all-purpose flour (158 grams), plus 1 heaping tablespoon (12 grams) for kneading
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 cup boiling water (115 grams)
- 1 tablespoon sesame oil
Scallion Filling
- 6 ounces scallions, thinly sliced
- 1 tablespoon white sesame seeds
- 1 teaspoon gochugaru (optional)
- 1/4 cup canola oil (60 grams), plus more for rolling and frying
- 1/4 cup all-purpose flour (35 grams)
- 4 ounces low moisture mozzarella, grated
- Diamond Crystal kosher salt (for seasoning)
Instructions
- Mix the dough: In a medium bowl, whisk together 158 grams of flour and 1/2 teaspoon salt. Pour over the boiling water (115 grams) and quickly whisk with a fork until a shaggy dough forms.
- Knead the dough: Add 1 tablespoon sesame oil to the dough and mix with your hand. Transfer dough to a lightly floured surface and knead for 3 minutes, adding up to 12 grams of flour as needed until it becomes a smooth ball. Place back in the bowl and set aside to rest while preparing the filling.
- Prepare scallion filling: In a heat-safe bowl, combine thinly sliced scallions, 1 tablespoon sesame seeds, and 1 teaspoon gochugaru (if using).
- Heat oil and pour: Heat 60 grams of canola oil in a small pot over medium-high heat for 2-3 minutes until wisps of smoke appear. Carefully pour the hot oil over the scallion mixture; it will sizzle—be cautious.
- Add flour to filling: Mix in 35 grams of flour into the scallion mixture. The mixture will be clumpy, which is normal.
- Prepare dough pieces: Lightly oil a work surface with canola oil. Roll the rested dough into a log and cut it into four equal pieces.
- Roll dough and assemble pancakes: Roll each piece into approximately an 11 by 7-inch rectangle. Spread 3-4 tablespoons of the scallion mixture over the dough, then sprinkle with 1 ounce of grated mozzarella. Roll the dough up along the longer side as tightly as possible, then twist into a tight coil.
- Form pancakes: Place each coil between two sheets of wax or parchment paper and let rest for 3 minutes. Use a rolling pin to gently roll the coil into a 1/4-inch thick pancake. Some filling may spill out, which adds extra flavor when cooked.
- Optional freezing: You can freeze the pancakes at this stage and griddle later without changing the cooking process; freezing helps make them easier to handle during frying.
- Cook the pancakes: Heat a 12-inch cast iron pan over medium heat and add a drizzle of canola oil. Season the top of each pancake with salt and fry for 3-4 minutes on each side until golden and crisp.
- Serve: Serve warm for the best cheese pulls and enjoy hot, crispy scallion pancakes bursting with flavor.
Notes
- Gochugaru is optional but adds a nice mild spice and color to the filling.
- Using low moisture mozzarella works best to achieve a melty, stretchy cheese texture in the pancakes.
- Freezing the formed pancakes before frying helps with handling and achieving even crispiness.
- You can substitute canola oil with other neutral oils such as vegetable oil if desired.
- Be cautious when pouring hot oil on the scallions as it will sizzle vigorously.
- Serve immediately for best texture; leftovers can be reheated in a skillet or oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean-inspired
