Crispy, flaky, and packed with savory scallion flavor, these Chinese Scallion Pancakes are a must-try! If you’ve never made them at home, you’re in for a treat. These golden-brown delights have the perfect balance of chewiness and crunch, with layers of dough and fragrant green onions that make every bite irresistible. Best of all? You only need a handful of simple ingredients to create restaurant-quality scallion pancakes right in your own kitchen.
Why You’ll Love This Recipe
Crispy & Flaky: The perfect balance of crisp edges and soft, chewy layers.
Easy to Make: No fancy equipment needed—just a rolling pin and a little patience.
Budget-Friendly: Made with pantry staples like flour, water, and scallions.
Customizable: Add extra seasonings, chili flakes, or sesame seeds for a twist.
Perfect Anytime: Great as an appetizer, side dish, or even a snack with dipping sauce.
Ingredients in Chinese Scallion Pancakes
These simple ingredients come together to create something magical:
All-Purpose Flour: The base for a soft yet crispy pancake.
Hot Water: Helps create a smooth, elastic dough.
Salt: Enhances the flavor of the pancakes.
Scallions (Green Onions): The star ingredient, adding a fresh, oniony kick.
Sesame Oil: Gives the pancakes an authentic aroma and flavor.
Neutral Oil (Like Vegetable or Canola): For pan-frying to golden perfection.
Optional Dipping Sauce: A mix of soy sauce, rice vinegar, garlic, and chili oil.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Make the Dough: In a bowl, mix flour and salt, then gradually stir in hot water. Knead until a smooth dough forms. Cover and let it rest for 30 minutes.
Divide & Roll: Cut the dough into equal pieces. Roll each piece into a thin circle.
Layer with Flavor: Brush the dough with sesame oil, sprinkle with scallions, then roll it into a log and coil it into a spiral. Flatten again with a rolling pin.
Pan-Fry to Perfection: Heat oil in a pan over medium heat. Cook each pancake for 2–3 minutes per side until golden brown and crispy.
Serve & Enjoy: Slice into wedges and serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.
How to Serve Scallion Pancakes
- With a Soy Dipping Sauce: A mix of soy sauce, vinegar, and garlic enhances the flavor.
- As a Side Dish: Pairs beautifully with stir-fries or noodle dishes.
- With a Fried Egg: For a delicious breakfast twist.
- Stuffed with Fillings: Try adding shredded chicken or cheese inside for an extra treat.
Additional Tips
Let the Dough Rest: This helps create softer, more elastic dough.
Use Hot Water: It makes the pancakes crispier on the outside while staying chewy inside.
Don’t Skimp on Oil: A little extra oil ensures golden, crispy layers.
Make Ahead & Freeze: Stack the raw pancakes with parchment paper and freeze for quick cooking later.
FAQ
Q1: Can I bake these instead of frying?
A1: Pan-frying gives the best texture, but you can bake them at 400°F (200°C) until crispy.
Q2: How do I store leftovers?
A2: Keep them in an airtight container in the fridge for up to 3 days. Reheat in a pan for crispiness.
Q3: Can I use whole wheat flour?
A3: Yes, but the texture will be slightly denser.
Q4: Can I make them gluten-free?
A4: Try a gluten-free flour blend, but the texture may vary.
Q5: Can I add extra seasonings?
A5: Absolutely! Try garlic powder, chili flakes, or five-spice powder for extra flavor.
Q6: Can I freeze scallion pancakes?
A6: Yes! Freeze the raw pancakes and cook straight from frozen when ready.
Q7: What’s the best oil for frying?
A7: Neutral oils like vegetable, canola, or peanut oil work best.
Q8: How do I get the best layers?
A8: Rolling, coiling, and re-rolling the dough helps create those signature flaky layers.
Q9: Can I use dried scallions?
A9: Fresh scallions work best for flavor and texture.
Q10: What other fillings can I try?
A10: Cheese, ham, kimchi, or even ground meat can be delicious variations.
Final Thoughts
These Chinese Scallion Pancakes are crispy, flavorful, and surprisingly easy to make at home. Whether you’re serving them as a snack, appetizer, or side dish, they’re sure to impress. Give them a try, and let me know how they turn out!
Print
Chinese Scallion Pancakes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Pan-frying, Simmering
- Cuisine: Chinese
- Diet: Vegan
Description
These crispy, flaky Chinese scallion pancakes are a must-try! With a golden, crunchy exterior and a slightly chewy center, they make the perfect dim sum-style appetizer or snack. The homemade dough is layered with a savory scallion filling, pan-fried to perfection, and served with a tangy soy vinegar dipping sauce.
Ingredients
Dough
- 2 cups (300 g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (120 ml) boiling water
- 1/4 cup cool water
Filling
- 1/3 cup (50 g) all-purpose flour
- 1/4 cup peanut oil (or olive oil, melted coconut oil, melted butter, or chicken fat)
- 3/4 tsp salt
- 8 green onions, split down the middle and chopped (about 1 cup)
Cooking
- Vegetable oil, for pan-frying
Dipping Sauce (Optional)
- 1 1/2 tbsp soy sauce
- 1 tbsp Chinkiang vinegar (or rice vinegar)
- 1/4 tsp sugar
Instructions
Make the Dough
- By hand: In a large bowl, mix flour and salt. Slowly drizzle in hot water, stirring with chopsticks or a fork. Then add cool water, stirring until dough forms. Knead for 5 minutes until smooth. Cover and rest for 20 minutes.
- With a mixer: Add flour and salt to a stand mixer with a dough hook. Gradually add hot water, then cool water. Mix for 3 minutes until dough forms. Cover and rest for 20 minutes.
Make the Filling
- In a small bowl, mix flour, oil, and salt into a smooth paste.
Prepare the Pancakes
- Knead the dough for 1 more minute until smooth. Divide into 6 equal pieces (about 76 g each). Shape into balls.
- Roll out one dough ball into a 6×10-inch (15×25 cm) rectangle. Spread 1 tbsp filling evenly, leaving 1-inch (2.5 cm) borders. Sprinkle 2 tbsp green onions in an “L” shape.
- Roll the dough from the longer side into a tight tube. Lightly flatten, seal one end, and roll it into a spiral shape (like a cinnamon roll). Tuck the loose end underneath.
- Repeat with remaining dough balls.
Roll Out the Pancakes
- Roll each spiral into a 7–8-inch (17–20 cm) circle, flipping to prevent sticking.
Cook the Pancakes
- Heat a cast iron or nonstick skillet over medium-high heat. Add enough oil to coat the bottom.
- Add one pancake and swirl it in the pan for a few seconds. Cover and cook for 1 minute. Flip, cover again, and cook another 1 minute.
- Remove the lid, press the pancake gently, and cook until both sides are crisp and golden, about 3 minutes. Flip as needed.
- Transfer to a cooling rack. Repeat with the remaining pancakes.
Serve
- Cut pancakes into 6 pieces and serve warm with the dipping sauce.
Notes
- To freeze: Stack raw pancakes with parchment paper between them and store in a ziplock bag for up to 3 months.
- To cook frozen pancakes: Thaw for 10 minutes, then cook as instructed.
- To store cooked pancakes: Refrigerate for up to 3 days in a ziplock bag. Reheat in a pan over medium heat, flipping until warm.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg