Flaky Chinese Spring Onion (Scallion) Pancakes

If you love crispy, flaky, savory treats that melt in your mouth with every bite, these Flaky Chinese Spring Onion Pancakes are exactly what you’ve been looking for. Imagine layers of golden, crunchy dough giving way to soft, fragrant scallions and optional shiitake mushrooms, all served with a dipping sauce that has just the right amount of tang and heat. These pancakes are perfect for breakfast, a snack, or a shareable appetizer for friends and family. Trust me, once you make them, you’ll want them on repeat.

Recipe Origin

Spring onion pancakes are a beloved street food in China, known for their delicate layers and irresistible savory flavor. They’re traditionally pan-fried to golden perfection and served hot off the pan with a soy-based dipping sauce. This recipe keeps the traditional method but makes it approachable for home cooks, even if you’ve never made layered dough before.

Kitchen Tools You’ll Need

To make these pancakes perfectly, you’ll need a medium mixing bowl for the dough, a rolling pin, a sharp knife or kitchen scissors for chopping the scallions and mushrooms, a non-stick frying pan or skillet, and a small bowl for the dipping sauce. A pastry brush is optional but helpful for brushing oil between layers.

Why You’ll Love Flaky Chinese Spring Onion Pancakes

This recipe isn’t just about making pancakes—it’s about creating a crispy, flavorful snack that’s fun to eat and impressive to serve.

Versatile: Serve as an appetizer, snack, or side to complement your favorite Chinese dishes. They’re also great for breakfast or brunch.

Budget-Friendly: Made with simple, affordable ingredients like flour, scallions, and oil, yet full of flavor and satisfying crunch.

Quick and Easy: Even with the layering technique, these pancakes are surprisingly simple to make, perfect for beginners who want to try their hand at Chinese cuisine.

Customizable: Add mushrooms, change up the spices, or mix in other herbs to suit your taste. You can even add sesame seeds for extra crunch.

Crowd-Pleasing: Crispy, flaky, and savory, these pancakes are guaranteed to disappear fast. Adults and kids alike will love them.

Chef’s Pro Tips for Perfect Results

1. Make sure the water for the dough is lukewarm—it helps create a soft, pliable dough.
2. Rest the dough for at least 20 minutes before rolling to make it easier to work with.
3. Roll the dough thinly but evenly to ensure crisp layers.
4. Use enough oil between the layers to get that signature flakiness.
5. Fry over medium heat, not high, so the pancakes cook through and turn golden without burning.

Ingredients in Flaky Chinese Spring Onion (Scallion) Pancakes

Here’s what makes these pancakes so special:

Dough: Plain flour, lukewarm water, and salt form the base of these pancakes, creating a tender, elastic dough that rolls and layers beautifully.

Filling: Fresh spring onions and optional shiitake mushrooms bring a fragrant, savory punch, while a little flour and Chinese five spice ensure the filling is evenly distributed and flavorful.

Vegetable Oil: Used both in the dough layers and for frying, oil is key to creating the signature flaky texture.

Seasonings: Salt and Chinese five spice add depth and a subtle warmth to every bite.

Dipping Sauce: Light soy sauce, sesame oil, rice vinegar, and optional chili oil create a perfectly balanced sauce with salty, nutty, tangy, and spicy notes to complement the pancakes.

Instructions

Let’s walk through making these crispy, flaky pancakes:

Prepare the Dough: In a medium mixing bowl, combine plain flour, salt, and lukewarm water. Knead until you get a smooth, elastic dough. Cover and let rest for 20-30 minutes.

Prepare the Filling: Finely chop the spring onions and shiitake mushrooms if using. Mix with plain flour, Chinese five spice, and salt. The flour helps the filling stay in place and creates the perfect texture inside the layers.

Roll and Layer: Divide the dough into small portions. Roll out each portion into a thin circle, brush with vegetable oil, sprinkle a portion of the filling evenly, and roll or fold to create layers. Repeat until all dough and filling are used.

Cook the Pancakes: Heat a non-stick skillet over medium heat. Add a small amount of oil and fry each pancake for 2-3 minutes per side until golden brown and crispy. Don’t rush this step; the slower, even cooking ensures crisp layers.

Make the Dipping Sauce: In a small bowl, combine light soy sauce, sesame oil, rice vinegar, and optional chili oil. Adjust to taste.

Serve and Enjoy: Serve the pancakes hot, sliced into wedges with dipping sauce on the side. The contrast of the crispy layers and savory filling with the tangy, slightly spicy dipping sauce is irresistible.

Nutrition Facts

Servings: 4-6
Calories per serving: Approximately 250-300
Prep Time: 20 minutes plus resting time
Cook Time: 15-20 minutes
Total Time: About 45 minutes

How to Serve Flaky Chinese Spring Onion Pancakes

As a Snack or Appetizer: Serve hot with the dipping sauce for parties or casual get-togethers.

With Main Dishes: Pair with stir-fried vegetables, tofu, or meat dishes for a complete Chinese-inspired meal.

Breakfast or Brunch: Add eggs or avocado on the side for a hearty breakfast treat.

Presentation Tip: Stack pancakes on a platter, garnish with extra chopped spring onions, and drizzle a bit of soy sauce or sesame oil for visual appeal.

Make-Ahead and Storage Tips

Prep Ahead: Dough can be made a few hours in advance and stored in the fridge. Resting the dough longer improves texture.

Storage Tips: Leftover pancakes can be stored in an airtight container for 1-2 days. Reheat in a pan to maintain crispiness.

Freeze: Pancakes freeze well. Layer parchment paper between them, store in a freezer bag, and reheat in a skillet or oven.

Double the Batch: Great for meal prep or feeding a crowd. Make extra and store them ready to fry or reheat.

FAQ Section

Q1: Can I make these without mushrooms?
A1: Yes, spring onions alone are delicious and give the pancakes a classic flavor.

Q2: Can I use frozen scallions?
A2: Fresh scallions are best for flavor and texture, but frozen can work if thawed and drained well.

Q3: Can I bake instead of frying?
A3: You can bake them at 200°C (390°F) for 10-15 minutes per side, but they won’t be quite as crispy as pan-fried.

Q4: How do I make the pancakes extra flaky?
A4: Make sure to brush oil between layers and roll them thinly. The layering and oil create the signature flakiness.

Q5: Can I make the dough ahead of time?
A5: Yes, the dough can be made and refrigerated for a few hours or overnight. Let it come to room temperature before rolling.

Q6: Can I use other spices?
A6: Yes, adjust the seasoning to taste. Five spice gives a traditional flavor, but you can experiment with paprika or garlic powder.

Q7: How do I store leftover pancakes?
A7: In an airtight container in the fridge for 1-2 days. Reheat in a skillet to restore crispiness.

Q8: Can I freeze uncooked pancakes?
A8: Yes, assemble and freeze with parchment between layers. Fry or bake from frozen.

Q9: Can I make them vegan?
A9: Absolutely, this recipe is naturally vegan.

Q10: How do I serve them for dipping?
A10: Cut pancakes into wedges or squares and serve with the soy-sesame dipping sauce on the side.

Conclusion

Flaky Chinese Spring Onion Pancakes are a perfect combination of crisp, savory layers and aromatic filling. The golden, flaky exterior gives way to a flavorful inside that pairs beautifully with a tangy, slightly spicy dipping sauce. They’re versatile, easy to make, and a real crowd-pleaser, perfect for breakfast, snacks, or as part of a larger meal. Once you try this recipe, you’ll be hooked on the layers of flavor and texture, and it will quickly become a favorite in your kitchen.

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