These scallion pancakes are flaky, crispy on the outside, chewy, salty on the Centre, and each bite is bursting with fresh scallion flavor - just like your favorite Chinese restaurant.
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What is Scallion Pancakes
Chinese scallion pancakes or green onion pancakes are a rich, savory Chinese flatbread made of layers of dough instead of a batter. In China, people also refer to it as Cong you bing or scallion oil pancake.
These pancakes are sold on street stalls, snack shops, and in restaurants. People often enjoy these as a breakfast or afternoon snack along with soy milk, porridge or a dipping sauce. This pancake is also widely popular in Taiwanese cuisine.
The unleavened dough balls are rolled into layers with oil and minced scallions before being cooked in a skillet or pan.
The perfect scallion pancake is crispy on the outside, soft, chewy on the inside and loaded with fresh scallion flavor. However, it won't taste good if it is doughy, tastes greasy, or does not have enough scallions.
More Chinese and Asian Dishes
- Kung Pao Shrimp
- Easy Egg Fried Rice
- 10 Minute Chinese Tomato Egg Stir Fry
- 10 Minute Sesame Garlic Ramen Noodles
- Chinese Salt and Pepper Chicken
- Asian Cucumber Salad
- Asian Broccoli Stir Fry
- Spinach Stir Fry with Garlic
- Spicy Ramen
What are Scallion Pancakes made of
- All-purpose flour is a versatile ingredient that provides the structure for our pancakes. It's the foundation upon which the other ingredients build.
- Salt enhances the flavors of the other ingredients and works as a balance against the sweetness of the sugar.
- Sugar adds a hint of sweetness to the pancakes, complementing the savory scallion greens.
- Hot water is needed to create the dough for the pancakes. It helps in binding the ingredients together, and additional tablespoons might be needed for a smoother dough.
- Fresh scallion greens minced give a unique taste and colorful presentation to the pancakes. Ensure they are fresh for the best flavor.
- Vegetable oil or other neutral flavored cooking oil is used for frying the savory pancake mix. This gives them a crispy, golden brown exterior.
For roux / Oil flour mixture:
- All-purpose flour in the roux contributes to the thickness and texture of the batter. It's integral to achieving the perfect consistency.
- Sesame oil adds a distinct, nutty flavor to the roux, enhancing the overall taste of the pancakes.
- Salt in the roux helps to balance the flavors in the mixture, preventing it from being overly sweet or bland.
Substitutions and Additions
- Scallions: If scallions (also known as spring onions) aren't available or you prefer a different flavor, you can also use chives or leeks.
- Vegetable oil: Other high-heat oils, such as avocado or grapeseed, can be used for frying the pancakes.
- All-purpose flour: For a gluten-free option, you can substitute all-purpose flour with a gluten-free blend or rice flour.
- Sesame oil: If you don't have sesame oil on hand, you can use any aromatic oil like olive oil or even butter for richness.
- Spices: Feel free to add in a pinch of your favorite spice powder, such as cumin or chili powder, to give the pancakes an extra kick. Or serve the pancakes with some hot sauce.
- Cheese: Sprinkle some shredded cheese on the pancake just before folding it for a cheesy twist.
- Herbs: Incorporate herbs like cilantro or parsley into the dough for an extra layer of flavor.
- Sesame seeds: Sprinkling toasted sesame seeds on the pancakes can add a delightful crunch.
Instructions Step By Step
Prepare the dough
- Combine flour, sugar, and salt in a large bowl. Add hot water little by little and stir to combine until a mass of dough forms. It won't be a smooth dough.
Rest the dough
- Cover the dough with a wet towel or a plastic wrap and leave it to rest for 30 minutes at room temperature (an hour would be even better if you have time). Resting allows the gluten to expand. As a result, it will be easier to roll.
Prepare the filling
- While the dough is resting, trim the scallion roots, remove any tough white parts, and mince them as finely as possible.
- Make the roux by combining flour, sesame oil, and salt in a bowl until smooth
Roll the dough into pinwheels
- Once resting done, kneed the dough for 1-2 minutes until soft and supple on a lightly floured work surface. Divide the dough into 4 equal-sized portions, shape them into smooth balls and cover them to ensure they don't dry.
- Divide the chopped scallions into 4 equal parts.
- Smear a few drops of cooking oil on the work surface to prevent sticking. While working on one dough ball at a time, with a rolling pin, roll each ball as thin as possible into long rectangular sheets. Brush each piece with a thin layer of roux and evenly sprinkle green onions on top.
- Roll from one side tightly and make a log shape. Again roll from one end onto itself to make a pinwheel-like shape and tuck the loose end into the bottom. Repeat with the remaining dough balls and keep them covered.
Flatten into pancakes
- Gently flatten with palm of your hand and roll out into 7-inch circle pancakes.
Cook the pancakes
- Preheat a non-stick skillet on high heat for the best results. Add about 2 tablespoon of oil and swirl to coat. Then lower to medium heat. Add a pancake carefully into the hot oil and fry until the underside is evenly golden brown (around 3-4 minutes). Flip to the opposite side and fry until golden brown (another 2-3 minutes).
- Finally, squeeze the pancake a couple of times from two sides using two spatulas. This will make the pancake look, even more, flakier and irresistible. Then transfer it to a wire rack. Repeat the same and fry the remaining pancakes.
- Serve immediately (or they will lose their crispiness), cutting like pizza triangles or tearing with your fingers. ENJOY!
How to serve Scallion Pancakes
These are great snacks, appetisers, or meals on the go. They Chinese pancakes are also incredibly versatile. There are endless ways you can serve them. You can pair them with dipping sauces, spreads, cheese, curries, soups, stews, roasted vegetables and proteins.
They can also be used as a base for various dishes, such as sandwiches, wraps, tacos, quesadillas, pizzas, and rollups.
I served the pancake with soy ginger dipping sauce. If you want to make it, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, ½ teaspoon grated ginger, 1 teaspoon brown sugar, ½ teaspoon toasted sesame oil, ¼ teaspoon chili flakes, and 1 teaspoon minced scallion greens in a bowl. Stir until the brown sugar dissolves.
I also love to pair these with this Wet Wet Sauce (TikTok Viral Recipe).
They can also be used as a base for various dishes, such as sandwiches, wraps, tacos, quesadillas, pizzas, and rollups.
Recipe Tips
- Use hot water: Hot water is a must for this recipe. Using hot boiling water helps to keep the dough pliable and easier to work with.
- Allow the dough to rest: It is important to let the dough relax for at least 30 minutes. It helps the gluten to relax resulting in, even more, softer dough.
- Enough scallion: Scallion is the main ingredient, hence it is obvious we will need a generous amount of fresh scallion. Make sure to remove the tough white part and mince the scallion as finely as possible.
- Use roux: The secret to making flakier and crispier scallion pancakes is to use roux which is a mixture of oil/lard and flour. Roux helps to laminate the layers of the dough resulting in a delightfully flaky and crispy texture with many thin layers inside. And the most interesting part is the layers can be visible from the outside, even after it's been cooked.
- While traditional scallion pancakes tend to use lard (rendered pork fat) for richness and flavor, my vegan version uses sesame oil. However, rendered chicken or duck fat, bacon drippings, butter, ghee, and coconut oil are all great alternatives.
- Regulate heat: The skillet should be hot enough before adding oil, then cook the pancake over medium flame.
Make ahead and Storage
The dough can be stored in the fridge for up to a week. Wrap the uncooked scallion pancakes tightly with a cling film and store it in the fridge. You can also store leftovers in an airtight container for 2-3 days. Add a layer of parchment paper between each one to stop them sticking together.
If you want to freeze the pancakes, for the best result I would suggest freezing the rolled-out uncooked pancakes. Simply separate each rolled-out uncooked pancake with a sheet of parchment paper, put them in a freezer storage bag, squeeze out as much air as possible before sealing and keep in the freezer. They can be frozen for up to a month.
To cook the frozen pancakes, no need to thaw fry them straight using the same method mentioned in the recipe.
Frequently Asked Questions
Yes, although all-purpose flour is commonly used for its light texture and ability to create a crisp exterior, other types of flour like whole wheat, spelt, or gluten-free flour blend can also be used. However, the texture and flavor may vary slightly.
Absolutely! You can experiment with other herbs like chives, parsley, or cilantro in your homemade scallion pancakes. Just ensure to mince them finely and adjust the quantities to taste.
The best way to reheat scallion pancakes is to lightly pan-fry them again, or bake them in the oven at a low temperature until they regain their original crispiness.
The possibilities are endless! You could try a tangy tamarind sauce, a spicy sriracha, a creamy aioli, or even a sweet and sour sauce. The pancakes' neutral flavor pairs well with a variety of dips and sauces.
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you; it also helps other readers who are thinking of making the recipe.
Recipe
Flaky Scallion Pancakes (Chinese Scallion Pancakes)
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ¾ cup hot water (plus 1-2 tablespoons if required)
- 2 cups fresh scallion greens minced
- vegetable oil or other neutral flavored cooking oil for frying the pancakes
For roux / Oil flour mixture
- 3 tablespoons all-purpose flour
- 4 tablespoons sesame oil
- ¼ teaspoon salt
Instructions
Prepare the dough
- Combine all-purpose flour, sugar, and salt in a bowl. Add hot water little by little and stir to combine until a mass of dough forms. At this point, it won't be a smooth dough.
Rest the dough
- Cover the dough with a wet towel or a cling film and leave it to rest for 30 minutes (an hour would be even better if you have time). Resting allows the gluten to expand. As a result it will be easier to roll.
Prepare the filling
- While the dough is resting, trim the scallion roots, remove any tough white parts, and mince them as finely as possible.
- Make the roux by combining flour, sesame oil, and salt in a bowl until smooth.
Roll the dough into pinwheels
- Once resting done, knead the dough for 1-2 minutes until soft and supple. Divide the dough into 4 equal-sized portions, shape them into smooth balls and cover them to ensure they don't dry.
- Divide the minced scallions into 4 equal parts.
- Smear a few drops of cooking oil on the work surface to prevent sticking. While working on one dough ball at a time, with a rolling pin, roll each ball as thin as possible into long rectangular sheets. Brush each piece with a thin layer of roux and evenly sprinkle green onions on top.
- Roll from one side tightly and make a log shape. Again roll from one end onto itself to make a pinwheel-like shape and tuck the loose end into the bottom. Repeat with the remaining dough balls and keep them covered.
Flatten the pancakes
- Gently flatten with your hand and roll out into 7-inch circle pancakes.
Cook the pancakes
- Preheat a non-stick skillet on high heat. Add about 2 tablespoons of oil and swirl to coat. Then lower the heat to medium. Add a pancake and fry until the underside is evenly golden brown (around 3-4 minutes). Flip to the opposite side and fry until golden brown (another 2-3 minutes).
- Finally, squeeze the pancake a couple of times from two sides using two spatulas. This will make the pancake look, even more, flakier and irresistible. Then transfer it to a wire rack. Repeat the same and fry the remaining pancakes.
- Serve immediately (or they will lose their crispiness), cutting like pizza triangles or tearing with your fingers. ENJOY!
Notes
- Use hot water: Hot water is a must for this recipe. Using hot boiling water helps to keep the dough pliable and easier to work with.
- Allow the dough to rest: It is important to let the dough relax for at least 30 minutes. It helps the gluten to relax resulting in, even more, softer dough.
- Enough scallion: Scallion is the main ingredient, hence it is obvious we will need a generous amount of fresh scallion. Make sure to remove the tough white part and mince the scallion as finely as possible.
- Use roux: The secret to making flakier and crispier scallion pancakes is to use roux which is a mixture of oil/lard and flour. Roux helps to laminate the layers of the dough resulting in a delightfully flaky and crispy texture with many thin layers inside. And the most interesting part is the layers can be visible from the outside, even after it's been cooked.
- While traditional scallion pancakes tend to use lard (rendered pork fat) for richness and flavor, my vegan version uses sesame oil. However, rendered chicken or duck fat, bacon drippings, butter, ghee, and coconut oil are all great alternatives.
- Regulate heat: The skillet should be hot enough before adding oil, then cook the pancake over medium flame.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
Holly says
These pancakes are so flavorful! I served them as breakfast-for-dinner and everyone loved them!
Ann says
This is one of my favorite things to order at a restaurant so I can't wait to keep making this at home!
nancy says
this is one of my favourite chinese recipes. so flavourful and flaky
Natalie says
Your scallion pancakes are my kid's new favorite snack! They adore them, I can t thank you enough for this recipe!
Brittany F says
Your directions and photos are so helpful! These are delicious scallion pancakes.
Katie says
Such an awesome savory pancake recipe! These are so easy to make and so delicious!