Description
Authentic Chinese Scallion Pancakes are crispy, flaky, and packed with savory green onions and fragrant spices. Made from a simple dough combined with boiling and room temperature water, these pancakes are skillfully rolled, layered, and pan-fried to golden perfection. They make a delicious appetizer or snack paired with a flavorful dipping sauce featuring soy sauce, sesame oil, and chili oil.
Ingredients
Dough Ingredients
- 2 cups unshifted all-purpose flour (around 300g)
- 1 tsp salt
- 1/2 cup hot boiling water
- 1/4 cup room temperature water
- 1 tbsp vegetable cooking oil
Filling & Seasoning
- 2 cups chopped scallion (green parts only)
- 1 tbsp Chinese five spice powder (optional)
- 1/4 tsp salt
- 2 tbsp cooking oil (for brushing and frying)
- Additional 4 tbsp cooking oil (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
- Make the dough: Mix the salt with the all-purpose flour in a large bowl. Stir in the hot boiling water first and combine well. Then add the room temperature water along with 1 tablespoon vegetable oil. Mix until it forms a rough dough ball, cover, and rest for 10 minutes to allow the flour to hydrate.
- Knead the dough: After resting, knead the dough on a floured surface until very smooth and elastic, about 3-5 minutes. Divide the dough into 4 equal pieces and shape each into smooth round balls. Cover and let rest for an additional 20 to 30 minutes to relax the gluten.
- Assemble the pancake cylinders: Take one dough ball and roll it out into a rectangular shape approximately 10cm wide by 8cm high. Lightly brush the center with some oil and sprinkle Chinese five spice powder if using. Spread a generous layer of chopped scallions evenly over the dough. Fold the rectangle into a cylinder shape by rolling it tightly lengthwise.
- Form snail shapes: Slightly stretch the cylinder with your hands to lengthen it slightly, then roll it from one end to the other to create a snail or coil shape. Tuck the end of the dough underneath to seal. Repeat with remaining dough pieces and keep them covered to prevent drying out.
- Roll out pancakes: Gently roll each snail-shaped dough into a large round pancake. Use your hands as much as possible for shaping to keep layers intact and to form an even circle. For beginners, use a small pan (18-20cm diameter) as a guide and gently press the dough to spread evenly.
- Pan-fry the pancakes: Heat a non-stick pan over medium heat and pour in approximately 2 tablespoons of cooking oil. Place one pancake in the pan and cook until the surface is golden brown, about 2-3 minutes. Flip and cook the other side for another 1-2 minutes. Use a spatula to gently turn and twirl the pancake occasionally, especially the center, to ensure even frying. Remove and drain on paper towels if desired.
- Prepare dipping sauce and serve: In a small bowl, mix the light soy sauce, sesame oil, chili oil, and garnish with chopped green onion and coriander. Serve the hot scallion pancakes whole or sliced with the dipping sauce on the side.
Notes
- Using boiling water followed by room temperature water helps create a dough with the perfect texture — soft but elastic.
- Resting the dough allows gluten to relax, making it easier to roll and shape.
- The optional Chinese five spice adds a warm aromatic touch but can be omitted to keep the pancakes more traditional.
- Pan-fry on medium heat to avoid burning the pancakes while ensuring they cook through and become crispy.
- Use vegetable oil with a high smoke point for frying, such as canola or peanut oil.
- Scallion pancakes are best served fresh and hot so they remain crisp and flaky.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
