Scallion Pancakes Recipe
If you’ve never made Scallion Pancakes at home, you’re in for a treat that’s both comforting and surprisingly easy. These golden, crispy flatbreads burst with the savory goodness of scallions and the subtle fragrance of sesame oil, making every bite totally irresistible. Whether you’re serving them as an appetizer, snack, or alongside your favorite Chinese dishes, Scallion Pancakes are a crowd-pleaser that will have everyone reaching for more. Let’s dive in and bring this restaurant favorite to your own kitchen!
Ingredients You’ll Need
The beauty of Scallion Pancakes lies in their simplicity—each ingredient is carefully chosen for the role it plays, from building the tender dough to creating those signature crispy, flaky layers. Here’s what you’ll need (and why you’ll love using them):
- All-purpose flour: This pantry staple forms the structure of the pancakes, giving them their chewy bite and soft interior.
- Boiling water: Hot water helps partially cook the flour, making the dough supple and easy to work with.
- Cold water: Use just enough to bring the dough together for the perfect consistency.
- Salt: A pinch seasons the dough and brings out the scallions’ fresh flavor.
- Sesame oil (or vegetable oil): Sesame oil adds that classic, nutty aroma, while vegetable oil keeps things crisp in the skillet.
- Finely chopped scallions (green onions): These are the star of the show, adding bursts of color and oniony zing in every bite.
- Vegetable oil for frying: Ensures a golden, crunchy finish on the outside of each pancake.
- Soy sauce or dipping sauce for serving: A savory dip is the perfect finishing touch to highlight all those delicious flavors.
How to Make Scallion Pancakes
Step 1: Make the Dough
Start by adding your all-purpose flour to a large mixing bowl. Slowly pour in the boiling water while stirring with chopsticks or a fork—this helps the flour hydrate evenly and creates a shaggy dough. Drizzle in cold water, a little at a time, just until the dough comes together. Knead it for about 6 to 8 minutes, until you get a smooth and elastic ball. Cover with a damp cloth and let it rest for 30 minutes to help the gluten relax and make rolling easier.
Step 2: Shape and Fill
Once your dough has rested, divide it into four equal pieces. Working with one piece at a time, roll it out on a lightly floured surface into a thin circle, roughly 8 inches across. Brush a thin layer of sesame oil over the surface, then sprinkle generously with chopped scallions and a pinch of salt. Roll the dough up into a log, then coil it into a spiral shape (like a cinnamon roll). Gently flatten the spiral and roll it out again into a pancake about 7 inches wide. Repeat with the remaining pieces of dough.
Step 3: Fry to Crispy Perfection
Heat 1 to 2 tablespoons of vegetable oil in a skillet over medium heat. Once hot, add a pancake and cook for 2 to 3 minutes on each side, until golden and crisp. Transfer to a paper towel-lined plate to drain. Repeat with the remaining pancakes, adding more oil as needed to keep things sizzling and delicious.
Step 4: Slice and Serve
Let your Scallion Pancakes cool for a minute, then cut them into wedges—this makes them easy to share and perfect for dipping. Serve hot with your favorite soy sauce or dipping sauce, and watch them disappear!
How to Serve Scallion Pancakes
Garnishes
A sprinkle of extra sliced scallions or toasted sesame seeds right before serving really brings out the fresh flavors and adds a pop of color. For a little heat, try a touch of chili oil or a dusting of crushed red pepper flakes.
Side Dishes
Scallion Pancakes make a fantastic side for classic Chinese mains like stir-fried vegetables, mapo tofu, or dumplings. They’re equally at home on a snack platter with pickled vegetables, cucumber salad, or steamed edamame.
Creative Ways to Present
Cut the pancakes into bite-sized squares and skewer them for a party appetizer, or layer them in a bamboo steamer for a playful dim sum vibe. You can even use them as a base for mini savory “tacos” with shredded duck, tofu, or fresh veggies piled on top.
Make Ahead and Storage
Storing Leftovers
If you have extra Scallion Pancakes, let them cool completely, then store in an airtight container in the refrigerator. They’ll stay fresh for up to three days and can be easily reheated for a quick snack or side.
Freezing
To freeze, stack the uncooked, shaped pancakes between sheets of parchment paper and seal in a freezer bag. When you’re ready, cook them straight from frozen—just add a couple of extra minutes to the frying time for the same crispy, flaky result.
Reheating
For the best texture, reheat leftover pancakes in a skillet over medium heat until they’re hot and crispy again. Avoid the microwave, which can make them soggy. An oven or toaster oven also works well for reheating several pieces at once.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
You can substitute up to half of the all-purpose flour with whole wheat for a heartier flavor, but keep in mind the pancakes may be a bit denser and less chewy than the classic version.
What kind of dipping sauce goes best with Scallion Pancakes?
A simple soy sauce with a splash of rice vinegar, a pinch of sugar, and a drop of sesame oil is classic. You can also add chili oil or minced garlic for extra punch.
Can I make Scallion Pancakes gluten-free?
Yes! Try a gluten-free all-purpose flour blend, though the texture will be slightly different. Xanthan gum helps mimic the chewiness, so look for blends that include it.
How do I get extra crispy layers?
Using both sesame oil for brushing and vegetable oil for frying is key. Make sure your pan is hot before frying, and don’t overcrowd the skillet so the pancakes can crisp up properly on all sides.
Can I add other fillings besides scallions?
Absolutely! Try mixing in finely chopped chives, cilantro, or even a little grated carrot for a twist. Just make sure to keep fillings finely chopped so the pancakes roll and cook evenly.
Final Thoughts
There’s nothing quite like the joy of tearing into a hot, crispy Scallion Pancake fresh from the pan. Whether you’re a longtime fan or trying this dish for the first time, I hope this recipe brings you as much delight as it does in my kitchen. Give it a try, share it with friends, and let the irresistible aroma of scallions and sesame oil fill your home!
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Scallion Pancakes Recipe
- Total Time: 55 minutes
- Yield: 4 pancakes (16 wedges) 1x
- Diet: Vegan
Description
This recipe for Chinese scallion pancakes offers crispy, flaky flatbreads bursting with fresh green onion flavor. Made with a simple dough of flour and boiling water, these savory pancakes are pan-fried until golden and served hot with soy or dipping sauce. Perfect as a snack, appetizer, or side dish, they combine easy preparation with authentic taste.
Ingredients
Dough
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water (as needed)
- 1/2 teaspoon salt
Filling and Cooking
- 1/4 cup sesame oil (or vegetable oil)
- 1 cup finely chopped scallions (green onions)
- Vegetable oil for frying
- Soy sauce or dipping sauce for serving
Instructions
- Make the dough: In a large bowl, add the flour. Slowly pour in the boiling water while stirring with chopsticks or a fork until a shaggy dough forms. Add cold water gradually as needed until the dough comes together. Knead the dough for 6 to 8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes to relax the gluten.
- Prepare pancakes: Divide the rested dough into 4 equal portions. On a lightly floured surface, roll one portion into a thin circle about 8 inches in diameter. Brush lightly with sesame oil and sprinkle evenly with chopped scallions and a pinch of salt. Roll the dough into a log, then coil it into a tight spiral shape. Flatten the spiral gently with your palm, then roll it out again into a thin pancake roughly 7 inches wide. Repeat this process for the remaining portions.
- Fry pancakes: Heat 1 to 2 tablespoons of vegetable oil in a skillet over medium heat. Carefully place one pancake in the hot oil and fry for 2 to 3 minutes on each side, or until golden brown and crispy. Remove the cooked pancake and drain on paper towels to remove excess oil. Repeat with the other pancakes.
- Serve: Cut each pancake into wedges and serve hot with soy sauce or your favorite dipping sauce for added flavor.
Notes
- For extra crispiness, combine sesame oil for flavoring the dough with vegetable oil for frying.
- Pancakes can be shaped and frozen; cook them from frozen and add a few minutes to the frying time to ensure they are cooked through.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 pancake (1 wedge)
- Calories: 210
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
