Scallion Pancakes
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.
Crispy flaky Chinese flatbreads layered with sesame oil and fresh scallions, pan-fried to golden perfection.
Nutrition per serving
Ingredients
Dough
Filling
Seasoning
Cooking
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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