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    Home » Recipes » Snack

    Flaky Scallion Pancakes | Chinese Scallion Pancakes

    Published: Jul 19, 2022 · Modified: Oct 23, 2022 by Geetanjali · This post may contain affiliate links · 6 Comments

    Jump to Recipe

    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.

    Image showing scallion pancake served with ginger soy dipping sauce.
    Jump to:
    • Scallion Pancakes
    • More Chinese and Asian Dishes
    • What are Scallion Pancakes made of
    • What makes a good Scallion Pancake
    • How to make Scallion Pancakes (Step By Step)
    • How to serve Scallion Pancakes
    • Make ahead and Storage
    • Recipe
    • Comments

    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. 
    4 images showing combining and kneading the scallion pancake dough.

    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. 
    3 images showing cutting the scallions and preparing the oil, flour mixture.

    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.
    4 images showing filling, shaping, and rolling the pancakes.

    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!
    4 images showing frying the scallion pancakes until golden brown from both sides.

    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. 

    image showing scallion pancake served on a black plate with soy dipping sauce.

    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

    Image showing scallion pancake served with ginger soy dipping sauce.

    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.
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast, Lunch, Snack
    Cuisine: Chinese
    Keyword: Chinese Scallion Pancakes, Flaky scallion pancakes, Scallion Pancakes
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 4 people
    Calories:
    Author: Geetanjali

    Equipment

    • skillet/pan

    Ingredients

    • 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.

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    Comments

    1. Holly

      August 31, 2022 at 6:21 pm

      These pancakes are so flavorful! I served them as breakfast-for-dinner and everyone loved them!

      Reply
    2. Ann

      August 31, 2022 at 8:46 pm

      This is one of my favorite things to order at a restaurant so I can't wait to keep making this at home!

      Reply
    3. nancy

      August 31, 2022 at 9:37 pm

      this is one of my favourite chinese recipes. so flavourful and flaky

      Reply
    4. Natalie

      August 31, 2022 at 11:04 pm

      Your scallion pancakes are my kid's new favorite snack! They adore them, I can t thank you enough for this recipe!

      Reply
    5. Brittany F

      September 01, 2022 at 6:18 am

      Your directions and photos are so helpful! These are delicious scallion pancakes.

      Reply
    6. Katie

      September 01, 2022 at 6:02 pm

      Such an awesome savory pancake recipe! These are so easy to make and so delicious!

      Reply

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    Hi, I'm Geetanjali! I am the cook, photographer, and author behind Spoons Of Flavor. I focus on simple, affordable, and easy-to-follow recipes for everyday life.

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