How to Make the Perfect Scallion Pancakes
Chinese · Medium · 80 min · 4 servings
Scallion Pancakes are a beloved Chinese street food made from a flaky layered unleavened dough generously filled with sesame oil and fresh scallions, then pan-fried until golden and crispy. Each bite offers a satisfying crunch that gives way to soft, chewy, and savory layers within.
Why this recipe works
This Scallion Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g all-purpose flour plus extra for dusting
- 180 ml boiling water
- 3 tbsp sesame oil
- 4 stalks scallions finely chopped
- 1 tsp salt
- 3 tbsp neutral cooking oil for frying
Step by step instructions
Step 1: Make and Rest the Dough
Combine the flour and salt in a bowl. Gradually pour in the boiling water while stirring with chopsticks or a fork until a shaggy dough forms. Knead for 5 minutes until smooth, then cover with a damp towel and rest for 30 minutes.
Step 2: Roll and Layer
Divide the dough into 4 equal pieces. Roll each piece into a thin rectangle on a lightly floured surface. Brush generously with sesame oil, then scatter a quarter of the chopped scallions evenly across the surface.
Step 3: Shape the Pancakes
Roll each rectangle tightly into a log from one long edge, then coil the log into a spiral and press down gently. Use a rolling pin to flatten the spiral into a round pancake about 5 millimeters thick. Repeat for all pieces.
Step 4: Pan-Fry Until Golden
Heat a skillet over medium heat and add the cooking oil. Fry each pancake for 3 to 4 minutes per side until deeply golden and crispy, pressing down lightly with a spatula. Drain on paper towels and serve hot with a dipping sauce of soy sauce and rice vinegar.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sesame oil → chili oil for a spicy variation
- all-purpose flour → bread flour for a chewier, more structured texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rolling the pancake too thin after coiling which destroys the layers you worked to create
- Cooking on too high heat which burns the outside before the inner layers cook through
Nutrition facts
Per serving: 310 calories, 6g protein, 42g carbs, 14g fat, 2g fiber.
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