Chinese Scallion Pancakes

Chinese Scallion Pancakes are a crispy, savory treat with flaky layers and a burst of fresh scallion flavor. These pan-fried delights are perfect for a snack, appetizer, or even a side dish. With a simple dough and a flavorful dipping sauce, they bring the taste of Chinese street food right to your kitchen!

Why You’ll Love This Recipe

Chinese Scallion Pancakes are irresistibly crispy on the outside with soft, layered dough on the inside, and packed with aromatic scallions. The simple ingredients come together to create a dish that’s full of flavor and texture. Whether you’re enjoying them as a snack, a side dish, or as part of a meal, they are sure to become a favorite. Plus, they’re easy to make and require only a few steps to achieve a delicious result.

Ingredients

For the Dough:

• 2 cups unshifted all-purpose flour (around 300g)

• ½ cup hot boiling water

• ¼ cup room temperature water

• 1 tsp salt

• 1 tbsp vegetable cooking oil

For Assembling and Pan-frying:

• 4-6 tbsp cooking oil (2 for brushing, the rest for pan-frying)

• 2 cups chopped scallions (green part only)

• 1 tbsp Chinese five spice powder (optional)

For the Dipping Sauce:

• 1 tbsp light soy sauce

• ½ tbsp sesame oil

• ¼ tsp salt

• 1 tbsp chili oil

• Chopped green onion and coriander (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Dough:

1. In a mixing bowl, combine the salt with the all-purpose flour.

2. Stir in the hot boiling water first, mixing briefly. Then add the room temperature water and vegetable oil.

3. Continue to mix until the ingredients form a rough dough ball. Don’t worry about kneading it smooth at this stage. Cover the dough and let it rest for 10 minutes.

4. After resting, knead the dough for about 3-5 minutes until it becomes smooth.

5. Divide the dough into 4 equal pieces and shape each portion into a round ball. Cover the dough and let it rest for another 20-30 minutes.

2. Assemble the Pancake:

1. Take one dough ball and roll it out into a rectangle (approximately 10cm wide and 8cm tall).

2. Brush the center with some oil and sprinkle with Chinese five spice powder (if using). Evenly spread the chopped scallions over the dough.

3. Fold the rectangle into a cylinder shape. Repeat this process for all four dough balls.

4. Next, take one cylinder and gently elongate it using both hands. Roll the dough from one end to the other to form a spiral shape (snail-like). Tuck the end of the cylinder into the dough to seal it.

5. Repeat for all four portions, then cover them to avoid drying out.

6. Roll each spiral into a large round pancake. Use your hands as much as possible to flatten the dough. For beginners, you can use a small pan (18-20cm in diameter) to help press the dough evenly.

3. Pan-frying the Pancakes:

1. Heat 2 tablespoons of oil in a pan over medium heat.

2. Place one pancake in the pan and cook for about 2-3 minutes, or until the surface turns golden brown.

3. Flip the pancake over and cook for another 1-2 minutes. Use a spatula to gently twirl the pancake to ensure it fries evenly, especially in the center.

4. Once both sides are golden and crispy, remove the pancake and set it aside.

5. Repeat with the remaining pancakes.

4. Make the Dipping Sauce:

1. In a small bowl, mix together the soy sauce, sesame oil, salt, and chili oil.

2. Garnish with chopped green onions and coriander.

Serve:

1. Cut the pancakes into small pieces or serve whole, and enjoy with the delicious dipping sauce!

Servings and Timing

• Servings: 2

• Prep Time: 20 minutes

• Cook Time: 6 minutes

• Total Time: 26 minutes

Variations

• Spicy Scallion Pancakes: Add more chili oil or crushed red pepper flakes to the dough or dipping sauce for extra spice.

• Flavored Dough: Add a little bit of sesame oil to the dough for an additional layer of flavor.

• Vegetarian Option: Feel free to add more veggies like carrots or cabbage into the scallion mixture for added texture and flavor.

• Meat Add-ins: Add cooked minced chicken, or beef to the filling for a heartier version.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: Reheat in a dry skillet over medium heat for 2-3 minutes on each side to restore the crispiness.

FAQs

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the fridge, covered, for up to 24 hours. Let it come to room temperature before rolling it out.

Can I freeze these pancakes?

Yes, you can freeze uncooked pancakes. Simply layer them with parchment paper and store in an airtight container. When ready to cook, heat them directly from the freezer in a skillet.

Do I need to use Chinese five spice powder?

No, the five spice powder is optional, but it does add a unique flavor to the pancakes. You can omit it or substitute with ground cinnamon and cloves for a similar flavor.

Can I make these pancakes without the filling?

While the scallions are the key flavor of these pancakes, you can skip the filling for a simpler version, but it won’t have the same depth of flavor.

How do I prevent the pancakes from becoming too greasy?

Make sure to use just enough oil to lightly fry the pancakes. You can also use a paper towel to absorb excess oil after cooking.

Conclusion

Chinese Scallion Pancakes are a delicious, crispy snack or appetizer that packs bold flavors with minimal ingredients. With layers of flaky dough and a perfect balance of savory scallions, they’re ideal for sharing with friends or family. Paired with a tangy dipping sauce, these pancakes offer a crispy, golden treat that’s sure to be a hit every time you make them!

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