Flaky Scallion Pancakes | Chinese Scallion Pancakes

Flaky scallion pancakes: 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 restaurant.

Scallion Pancakes

Scallion pancake or green onion pancake is 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

The basic recipe includes five ingredients - all-purpose flour, salt, hot water, scallions, and oil. 

Other ingredients such as sesame seeds, chili flakes, or ground white pepper are sometimes added with the green onion. 

What makes a good Scallion Pancake

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.

How to make Scallion Pancakes (Step By Step)

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. 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, kneed 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 into 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!

How to serve Scallion Pancakes

These are great snacks, appetisers, or meals on the go. They 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.

Make ahead and Storage

• The dough can be stored in the fridge for up to a week. Wrap the dough tightly with a cling film and store it in the fridge.
• 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.

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

Print Recipe

5 from 6 votes

Flaky Scallion Pancakes | Chinese Scallion Pancakes

Flaky scallion pancakes, with a chewy, salty centre, each bite is bursting with fresh scallion flavor - just like your favorite restaurant.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Course Breakfast, Lunch, Snack

Cuisine Chinese

Keyword Chinese Scallion Pancakes, Flaky scallion pancakes, Scallion Pancakes

Servings4 people

Author Geetanjali

INGREDIENTS ( 1 CUP = 240 ML )

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ¾ cup hot water ( + 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

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.