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Tasty Scallion Pancakes

Featured in Satisfying Main Dishes for Every Occasion.

Crispy scallion pancakes at home. Done in an hour. Serves 6. Great snack or dim sum option.
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Barbara Chef
Updated on Mon, 24 Mar 2025 13:42:55 GMT
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Turn basic ingredients into genuine Chinese scallion pancakes with a crispy outside and chewy inside. This approach creates flaky layers packed with fragrant green onions, beating restaurant versions while saving money and cutting calories.

After trying many versions, I found that the right dough method and proper layering make these truly authentic.

Key Components

Regular flour foundation

Just the right water amount

Newly chopped green onions

Special oil-flour mixture

Enough waiting time

Smart layering method

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Crafting Delicious Pancakes

Dough Creation Blend warm and cool water just right.

Good Kneading Continue until it feels smooth.

Making Filling Mix oil and flour for the base.

Creating Layers Roll and fold carefully.

Shaping Push down lightly to form your pancake.

Cooking Right Watch your heat and oil amount.

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Tasty Serving Options

Enjoy these pancakes in different ways by:

  • Eating them straight from the pan
  • Setting up a dim sum table
  • Offering as starters
  • Adding various dips
  • Preparing them before guests arrive

Different Approaches

Make your pancakes even better by:

  • Trying new oils for taste changes
  • Switching up your cooking pans
  • Adjusting your stove temperature
  • Trying new rolling styles
  • Playing with green onion quantities

Keeping Them Fresh

Your pancakes will stay good when you:

  • Stack raw ones with paper between them for freezing
  • Keep uncooked ones frozen for up to 3 months
  • Let them sit out 8 minutes before cooking
  • Put cooked ones in the fridge for short times
  • Warm them up gently to keep texture right

Expert Advice

  • Slice green onions into small half-circles
  • Roll dough to same thickness everywhere
  • Take breaks between steps
  • Start cooking with a lid on
  • Don't skimp on oil for crunchiness
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I've gone from making simple flatbreads to creating the ultimate dim sum treat at home. Just remember, amazing pancakes come from good technique and taking your time, bringing real Chinese flavors right to your table.

Frequently Asked Questions

→ What’s the boiling water for?
It makes the pancakes extra flaky.
→ Can you prepare these in advance?
Yes, freeze uncooked ones for up to 3 months.
→ Which frying oil’s the best?
Use any oil without a strong flavor.
→ Any tips on storing leftovers?
Pop them in the fridge for 3 days max and warm them up in a pan.
→ Why use a lid while cooking?
To evenly cook the inside and get a crispy finish.

Flaky Scallion Pancakes

Flaky, chewy pancakes with crispy edges and green onion flavors. Perfect for any snack or appetizer.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Chinese

Yield: 12 Servings (6 pancakes)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Dough

01 1/4 cup cool water
02 1/2 teaspoon salt
03 2 cups all-purpose flour
04 1/2 cup boiling water

→ Filling

05 3/4 teaspoon salt
06 8 green onions, chopped into small pieces
07 1/4 cup peanut oil
08 1/3 cup all-purpose flour

→ Dipping Sauce

09 1/4 teaspoon sugar
10 1 tablespoon Chinkiang vinegar
11 1 1/2 tablespoons soy sauce

Instructions

Step 01

Stir the flour and salt together. Slowly pour in hot water, then the cold water, kneading it until it's smooth. Let it sit for 20 minutes.

Step 02

Combine the flour, salt, and oil to make a paste. Chop the green onions and set aside. You can also mix your dipping sauce, if using.

Step 03

Shape the dough into rectangles and spread on the filling. Add green onions, roll them up, and flatten into discs.

Step 04

Heat some oil in a skillet on medium. Fry each disc for about 5 minutes, covered, until both sides are golden and crisp.

Notes

  1. Make ahead and freeze for later
  2. Stays fresh in the fridge for 3 days
  3. Works with a mixer or by hand

Tools You'll Need

  • Mixing bowls
  • Measuring tools – cups and spoons
  • Large skillet or cast iron pan
  • Rolling pin

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has wheat
  • Uses soy sauce in the dip

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 202
  • Total Fat: 9.3 g
  • Total Carbohydrate: 25.7 g
  • Protein: 3.6 g