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Chinese Scallion Pancakes Recipe

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3.9 from 9 reviews

Chinese Scallion Pancakes are a crispy and flavorful pan-fried flatbread filled with fragrant green onions and optional Chinese five spice. This recipe involves making a simple dough, layering it with scallions and seasonings, rolling it into spirals, and pan-frying until golden brown. Served with a savory dipping sauce, these pancakes make a perfect appetizer or snack with a delightful combination of textures and a slightly chewy bite.

Ingredients

Dough

  • 2 cups unshifted all-purpose flour (about 300g)
  • 1/2 cup hot boiling water
  • 1/4 cup room temperature water
  • 1 tsp salt
  • 1 tbsp vegetable cooking oil

Filling and Seasoning

  • 2 cups chopped scallion (green part only)
  • 1 tbsp Chinese five spice powder (optional)
  • 1/4 tsp salt

Cooking

  • 4–6 tbsp cooking oil (2 tbsp for brushing and the rest for pan-frying)

Dipping Sauce

  • 1 tbsp light soy sauce
  • 1/2 tbsp sesame oil
  • 1 tbsp chili oil
  • Chopped green onion and coriander for garnish

Instructions

  1. Make the Dough: Mix 1 tsp salt with 2 cups of all-purpose flour. Stir in 1/2 cup hot boiling water first and mix until combined. Then add 1/4 cup room temperature water and 1 tbsp vegetable cooking oil. Stir and grasp the dough to form a ball. Cover and rest for 10 minutes to allow the flour and water to combine.
  2. Knead the Dough: After resting, knead the dough for 3 to 5 minutes until very smooth. Divide the dough into 4 equal pieces and shape each into a smooth round ball. Cover and let rest for another 20 to 30 minutes.
  3. Prepare the Pancake Layers: Take one dough ball and roll it into a rectangle about 10cm wide and 8cm tall. Brush some oil in the center, sprinkle Chinese five spice powder if using, then spread 1/4 of the chopped scallions evenly. Fold the rectangle into a cylinder and set aside. Repeat for all four pieces.
  4. Shape the Pancakes: Take one cylinder, gently pull to lengthen slightly, then roll it from one end to the other to form a snail-like spiral. Tuck the end inside the dough to seal. Repeat for the other cylinders. Cover to prevent drying.
  5. Roll into Pancakes: Carefully roll each spiral into a large round pancake using your hands and a small pan as a guide for shape if needed. Be gentle to maintain the layers.
  6. Pan-Fry: Heat about 2 tablespoons of oil in a pan over medium heat. Place one pancake in the pan and pan-fry for 2 to 3 minutes until the surface turns brown. Flip and fry for another 1 to 2 minutes. Use a spatula to turn the pancake occasionally, especially the middle, to ensure even browning. Repeat with the remaining pancakes.
  7. Prepare Dipping Sauce and Serve: Mix 1 tbsp light soy sauce, 1/2 tbsp sesame oil, 1 tbsp chili oil, and garnish with chopped green onion and coriander. Serve the pancakes whole or cut into pieces with the dipping sauce on the side.

Notes

  • Use the green parts of the scallions only for a milder flavor.
  • Resting the dough improves texture but skipping the second rest will still yield decent results.
  • Be gentle when rolling out the pancakes to maintain the dough layers for flakiness.
  • The optional Chinese five spice powder adds a warm and aromatic flavor but can be omitted.
  • Adjust the amount of oil during pan-frying based on your preference for crispiness.
  • Keep the dough covered when not in use to prevent drying out.

Find it online: https://bitezly.com/chinese-scallion-pancakes-recipe/