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Chinese Scallion Pancakes

Close-up of golden scallion pancakes showing flaky texture
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Crispy, flaky Chinese scallion pancakes are a savory treat packed with fresh green onions. These golden pancakes have tender layers and crunchy edges, perfect as a snack, appetizer, or side dish. Made from a simple dough, they’re easier to prepare than you might think.

Ingredients

Scale

For the Dough:

  • 2 cups all-purpose flour (unshifted)
  • 1/2 cup hot boiling water
  • 1/4 cup room temperature water
  • 1 tsp salt
  • 1 tbsp vegetable oil

For Assembly & Cooking:

  • 4–6 tbsp vegetable or neutral oil (2 tbsp to brush, rest for frying)
  • 2 cups chopped scallions (green parts only)
  • 1 tbsp Chinese five-spice powder (optional)

Dipping Sauce:

  • 1 tbsp light soy sauce
  • 1/2 tbsp sesame oil
  • 1/4 tsp salt
  • 1 tbsp chili oil
  • Chopped green onion and coriander for garnish

Instructions

  1. Make Dough:
    Mix flour and salt in a bowl. Pour in hot water, stir quickly, then add room temperature water and oil. Knead into a rough ball. Cover and rest 10 minutes. Knead again 3-5 minutes until smooth. Divide into 4 balls and rest 20-30 minutes.
  2. Assemble Pancakes:
    Roll each ball into a 10×8 cm rectangle. Brush with 1 tbsp oil, sprinkle five-spice powder (if using), and spread scallions evenly. Fold into a cylinder, roll gently to lengthen, then coil into a tight snail shape. Cover to prevent drying.
  3. Roll Out:
    Flatten each coil into a 15 cm (6 inch) circle, applying gentle, even pressure.
  4. Pan Fry:
    Heat 2 tbsp oil over medium heat. Fry pancakes 2-3 minutes per side until golden and crispy. Press gently with spatula during cooking to enhance layers.
  5. Serve:
    Cut into wedges or serve whole with dipping sauce made by whisking soy sauce, sesame oil, salt, chili oil, and garnished with green onion and coriander.

Notes

  • Serving Suggestions: Best warm, paired with steamed dumplings, hot and sour soup, or a light cucumber salad.
  • Tips & Tricks: Use only the green parts of scallions for sweetness. Hot water in the dough ensures tender yet chewy texture. Medium heat frying is key to avoid burning or soggy pancakes.
  • Storage & Reheating: Store leftovers in an airtight container refrigerated for up to 2 days. Reheat in a skillet with a splash of oil to restore crispness. Avoid microwaving.
  • Make-Ahead: Dough can be made a day in advance and chilled; bring it to room temp before rolling. Unfried pancakes can be frozen individually, thaw overnight before cooking.

Find it online: https://cakeshungry.com/chinese-scallion-pancakes/