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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.
Recipe FAQs
- → 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.
Ingredients
→ Dough
→ Filling
→ Dipping Sauce
Steps
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.
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.
Shape the dough into rectangles and spread on the filling. Add green onions, roll them up, and flatten into discs.
Heat some oil in a skillet on medium. Fry each disc for about 5 minutes, covered, until both sides are golden and crisp.
Notes
- Make ahead and freeze for later
- Stays fresh in the fridge for 3 days
- Works with a mixer or by hand
Required Equipment
- Mixing bowls
- Measuring tools – cups and spoons
- Large skillet or cast iron pan
- Rolling pin
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Has wheat
- Uses soy sauce in the dip
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 202
- Fat: 9.3 g
- Carbs: 25.7 g
- Protein: 3.6 g