If you’ve ever walked past a street vendor in Chinatown and been utterly captivated by those golden, crispy, chewy flatbreads known as scallion pancakes, you’re in for a major treat. I can’t wait to share my favorite Chinese Scallion Pancakes Recipe with you—a recipe that’s simple to make but packed with flavor and texture. When I first tried making these at home, I thought it’d be tricky, but trust me: once you get the hang of the dough and the layering, you’ll find yourself craving these for breakfast, lunch, or late-night snacks!
Why You’ll Love This Recipe
- Simple ingredients: You only need a handful of pantry staples and fresh scallions to whip these up.
- Perfectly chewy & crispy: Achieving that golden crisp outside with layers of tender chew inside is easier than you think.
- Versatile snack or meal: My family loves these as an appetizer or paired with soup for a quick meal.
- Make-ahead friendly: You can prep the dough or pancakes early to save time later.
Ingredients You’ll Need
Every ingredient in this Chinese Scallion Pancakes Recipe plays a key role—whether it’s the flour creating the perfect chew or the sesame oil delivering that irresistible aroma. I like to use Himalayan pink salt here because its flavor feels a bit more nuanced compared to regular table salt.
- All-purpose flour: It’s the perfect base for tender yet sturdy pancakes.
- Himalayan pink salt: Provides a subtle saltiness and boosts the overall flavor.
- Boiling water: Helps partially cook the flour to create a soft, workable dough.
- Cold water: Added after the boiling water to balance the dough’s texture.
- Vegetable oil: Used in the dough and cooking to keep pancakes from sticking.
- Sesame oil: Brushed inside the layers, it adds that signature nutty aroma you’ll love.
- Scallion greens (chopped): Fresh and vibrant, the star flavor here.
- Chinese five-spice powder: Just a pinch to add complexity and warmth.
Variations
I love customizing this Chinese Scallion Pancakes Recipe depending on the season or the mood. Feel free to add your spin—you’ll find these pancakes wonderfully forgiving.
- Spicy variation: Add a bit of chili powder or finely chopped fresh chilies with the scallions for a spicy kick—my family goes crazy for this twist.
- Herb infusion: Swap or add herbs like cilantro or chives to the scallion mix to freshen the flavor profile.
- Gluten-free option: While this recipe works best with all-purpose flour, experimenting with gluten-free flour blends can work, but expect a slightly different texture.
- Cheesy scallion pancakes: Try sprinkling a thin layer of shredded mild cheese like mozzarella inside before rolling for an indulgent treat.
How to Make Chinese Scallion Pancakes Recipe
Step 1: Make the Dough
Start by mixing your flour and salt in a large bowl. Pour in the boiling water slowly while stirring with chopsticks or a wooden spoon—you’ll notice the flour begins to clump as the hot water partially cooks it. Then add the cold water bit by bit until the dough comes together. Knead it on a clean surface until smooth and elastic, about 8-10 minutes. This step might sound intense, but stick with it—the elasticity is what creates that signature chew!
Step 2: Let It Rest
Cover the dough with a damp cloth and let it rest for 30 minutes. This helps the gluten relax and makes rolling much easier. I learned this the hard way—my first batch was tough because I skipped resting.
Step 3: Roll and Layer with Scallions
Divide the dough into four equal balls. Roll each one into a thin rectangle. Brush lightly with sesame oil, sprinkle with some chopped scallions and a pinch of five-spice powder. Then roll it up like a jelly roll, coil it into a round patty, and finally, roll it flat again to your desired pancake thickness. This layering technique is the secret sauce—it creates those flaky, chewy layers you crave.
Step 4: Pan-Fry to Golden Perfection
Heat vegetable oil in a skillet over medium heat. Fry each pancake until crispy and golden brown on both sides, about 3-5 minutes per side. Adjust the heat if they’re browning too fast—you want a gorgeous, even color without burning. I like to press them gently with a spatula to get good contact with the pan for that coveted crunch.
Pro Tips for Making Chinese Scallion Pancakes Recipe
- Temperature control: Medium heat is key to get them crisp without burning; don’t rush the frying step!
- Dough consistency: If your dough feels too sticky, sprinkle a touch more flour—too dry, add a little water, but be cautious.
- Layering technique: Don’t skip brushing with sesame oil between rolls—it’s what makes every bite irresistibly fragrant.
- Avoid over-flouring: It’s tempting to dust heavily when rolling out dough, but too much flour can toughen the pancakes.
How to Serve Chinese Scallion Pancakes Recipe
Garnishes
I usually keep garnishes simple—extra scallions sprinkled on top add a fresh pop of green, and a drizzle of toasted sesame oil right before serving amps up the aroma. Sometimes, I like a dash of soy sauce or a sprinkle of chili flakes for a bit of heat.
Side Dishes
These pancakes pair beautifully with light soups like hot and sour or miso, picked vegetables, or a tangy dipping sauce made with soy sauce, rice vinegar, a touch of sugar, and minced garlic. I love how the savory pancakes balance with bright, acidic sides.
Creative Ways to Present
For casual get-togethers, cut the pancakes into bite-sized wedges and serve with an array of dipping sauces—like spicy chili oil, hoisin, or even a creamy garlic sauce. On special occasions, I stack them like small towers with fresh herbs between layers—it’s a crowd-pleaser and looks stunning on the table!
Make Ahead and Storage
Storing Leftovers
Leftover pancakes store beautifully in an airtight container in the fridge for up to 3 days. I’ve found that letting them cool completely before storing prevents sogginess. When you’re ready to eat, they still taste fantastic with a quick reheat.
Freezing
I like to freeze cooked pancakes between sheets of parchment paper in a sealed bag—this way they don’t stick together. Frozen pancakes keep well for up to 2 months and are perfect for whipping out a quick snack.
Reheating
To reheat, I recommend pan-frying over medium heat until crispy again rather than microwaving, which can make them chewy or soggy. A quick 2-3 minutes on each side usually does the trick and brings back that fresh-from-the-pan texture.
FAQs
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Can I make Chinese Scallion Pancakes Recipe vegan?
Yes! This recipe is naturally vegan since it doesn’t use eggs, dairy, or animal products. Just be sure to use vegetable oil for frying and baking. It’s a great vegan snack or appetizer.
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Why are my scallion pancakes tough?
Tough pancakes usually mean the dough was under-rested or overworked. Make sure to let the dough rest for at least 30 minutes, and knead just enough to bring it together without overdoing it. Also, avoid adding too much flour when rolling out.
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How thin should I roll out the pancakes?
Roll the pancakes about 1/8 inch thick. Thin enough to get crisp but thick enough to hold those lovely layers. If too thin, they can tear and lose the texture; too thick and they might be doughy inside.
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What’s the best dipping sauce for scallion pancakes?
My go-to is a simple combo of soy sauce, rice vinegar, a touch of sugar, and minced garlic or ginger. You can customize by adding chili oil or sesame seeds for extra flair. This dipping sauce perfectly complements the pancakes’ savory, nutty flavor.
Final Thoughts
This Chinese Scallion Pancakes Recipe has become such a beloved staple in my kitchen—simple to make, fun to perfect, and utterly delicious every single time. I always feel like I’m treating myself to something special even though it’s humble street food at heart. Give it a try and don’t be afraid to make it your own. I’m cheering you on—you’ll be surprised at how easy and rewarding it is to make these golden, crispy pancakes at home. Happy cooking!
Print
Chinese Scallion Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 4 pancakes (serves 4)
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
Description
These flavorful Chinese Scallion Pancakes are crispy, savory flatbreads packed with fragrant green onions and a hint of Chinese five-spice powder. They have a chewy texture and are perfect as an appetizer or snack, traditionally served with a sweet and sour dipping sauce.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon Himalayan pink salt
- 1/2 cup boiling water
- 1/3 cup cold water
- 1 tablespoon vegetable oil
Filling and Finishing
- 2 cups scallion greens, chopped
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon sesame oil (for brushing inside the pancake)
Instructions
- Make the dough: In a large mixing bowl, combine the all-purpose flour and Himalayan pink salt. Gradually pour in the boiling water while stirring with chopsticks or a fork to partially cook the flour. Add the cold water slowly and continue mixing until a shaggy dough forms. Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. Cover with a damp cloth and let it rest for 30 minutes.
- Prepare the filling: In a small bowl, combine the chopped scallion greens with the Chinese five-spice powder. Mix thoroughly.
- Roll out and fill the pancakes: Divide the dough into 4 equal balls. On a lightly floured surface, roll out one ball into a thin circle. Brush the surface evenly with sesame oil, then sprinkle a quarter of the scallion and five-spice mixture over the dough. Roll the dough up like a jelly roll, then coil it into a round snail shape. Flatten gently with your palm and roll out again into a 6-7 inch circle. Repeat with remaining dough and filling.
- Cook the pancakes: Heat a non-stick skillet or cast-iron pan over medium heat and add 1 tablespoon vegetable oil. Place one pancake in the pan and cook for 3-4 minutes on each side until golden brown and crispy. Adjust the heat if necessary to avoid burning. Repeat with remaining pancakes, adding oil as needed.
- Serve: Cut the scallion pancakes into wedges and serve warm with your choice of dipping sauce such as sweet and sour or soy sauce mixed with vinegar and chili.
Notes
- A scallion pancake is a flatbread filled with aromatic green onions and typically served with a sweet and sour dipping sauce.
- Use boiling water to help partially cook the dough for a chewy texture.
- Resting the dough allows gluten to relax, making it easier to roll out thinly.
- Adjust the heat carefully during cooking to achieve a crispy crust without burning.
- Scallion pancakes are best eaten fresh and warm to retain their crispiness.
Nutrition
- Serving Size: 1 pancake
- Calories: 307 kcal
- Sugar: 1 g
- Sodium: 301 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
