If you’ve ever found yourself craving that perfectly crispy, chewy, and flavorful bite of a street food classic, you’re in for a treat! I’m super excited to share my Chinese Scallion Pancakes Recipe with you because it’s one of those dishes that looks fancy but is surprisingly simple to make at home. When I first tried these pancakes, I was amazed at how the layers of green onions and fragrant spices come together in a perfect golden crust. Stick with me, and you’ll be flipping these crispy delights in your own kitchen in no time!
Why You’ll Love This Recipe
- Effortless Gourmet: You’ll be surprised how easy it is to transform simple ingredients into a delicious treat that tastes like it came from a street vendor in Beijing.
- Flavor-Packed Layers: Each bite delivers the perfect balance of fragrant scallions, toasted sesame oil, and a subtle hint of Chinese five spice powder.
- Crispy Outside, Chewy Inside: The texture contrast is absolutely addictive — crispy edges with a tender, chewy center.
- Family Favorite: My loved ones go crazy for these, and I bet yours will too!
Ingredients You’ll Need
Getting the right ingredients together is a fun part of this recipe. Each one plays a key role, from the flour that forms the base to the scallions that pack the flavor punch. I recommend using fresh scallions and authentic Chinese five spice powder if you want to really shine here.
- All-purpose flour: The versatile backbone for our dough that ensures a chewy but firm texture.
- Himalayan pink salt: Adds a gentle savory hit without overpowering the fresh scallions.
- Boiling water: Helps to partially cook the dough so it becomes tender and easy to roll.
- Cold water: Balances the hot water, giving the dough just the right consistency.
- Vegetable oil: For kneading — it keeps the dough smooth and workable.
- Sesame oil (for brushing): This is where the magic happens — a fragrant brush that flavors the pancake layers beautifully.
- Scallion greens (chopped): Fresh, bright, and aromatic — these are the star ingredient.
- Chinese five spice powder: A small pinch elevates the pancake flavor with subtle warmth and complexity.
Variations
I love playing around with my Chinese Scallion Pancakes Recipe depending on my mood or the season — and I encourage you to do the same! It’s such a flexible recipe that you can make your own with just a few swaps or additions.
- Spicy Kick: Sometimes I add finely chopped chili flakes into the dough or sprinkle with chili oil after cooking—the heat really wakes up the flavors.
- Herb Boost: Adding chopped cilantro or chives with the scallions gives an extra layer of freshness and herbiness that my family loves.
- Gluten-Free Version: I’ve experimented with gluten-free flour blends — just expect the texture to be a bit more delicate but still tasty!
- Different Oils: While sesame oil is traditional for that nutty aroma, using infused oil like garlic oil can create a unique twist that’s surprisingly delicious.
How to Make Chinese Scallion Pancakes Recipe
Step 1: Making the Dough
Start by mixing your flour and salt in a large bowl. Pour in the boiling water gradually while stirring with chopsticks or a spatula — this helps partially cook the flour and gives the pancake its characteristic chew. Once it’s cool enough, add the cold water, then knead everything into a smooth dough. I like to knead for about 8-10 minutes until it’s silky and elastic. Cover with a damp cloth and let the dough rest for at least 30 minutes — this is crucial for the dough to relax and be much easier to roll out later.
Step 2: Preparing the Filling and Rolling
Once your dough has rested, divide it into four equal portions and roll each one out into a thin circle. Brush a light layer of sesame oil over the surface, then sprinkle your scallions evenly along with a pinch of Chinese five spice powder. This trick I discovered makes the pancakes extra aromatic. Next, roll up the dough into a tight log, then coil it into a round spiral. Flatten the spiral gently with your rolling pin into a pancake about 1/4 inch thick.
Step 3: Cooking to Crispy Perfection
Heat a nonstick skillet over medium heat and add a tablespoon of vegetable oil. Place one pancake in the pan and cook for 3-4 minutes on each side until deep golden brown and crisp. You’ll see those delicious layers flaking slightly at the edges — that’s your cue that they’re ready. Be patient and resist flipping too often; letting one side get fully crisp ensures the best texture.
Pro Tips for Making Chinese Scallion Pancakes Recipe
- Rest the Dough: I’ve learned that letting the dough rest for at least 30 minutes makes rolling it out much easier, avoiding tears or uneven thickness.
- Don’t Skimp on Sesame Oil: Brushing sesame oil inside the layers is the secret weapon for flavor and those irresistible layers.
- Use Medium Heat: Cooking too hot burns the pancakes before they’re cooked through; medium heat lets them cook evenly and become perfectly crispy.
- Flip Only Once or Twice: Handling the pancakes too much can tear them apart; patience pays off in crispiness and shape.
How to Serve Chinese Scallion Pancakes Recipe
Garnishes
I love to serve these with a simple dipping sauce made of soy sauce, a splash of rice vinegar, a pinch of sugar, and some chili flakes if I’m feeling bold. A sprinkle of sesame seeds and chopped cilantro on the side adds a nice fresh contrast and makes the plate pop visually too.
Side Dishes
My go-to sides often include a light cucumber salad or quick pickled vegetables. Sometimes I pair these pancakes with a bowl of hot noodle soup or stir-fried greens to round out the meal without overwhelming the delicate scallion pancake flavors.
Creative Ways to Present
For special occasions, I’ve arranged several scallion pancakes cut into bite-sized triangles around a dipping bowl, creating a fun appetizer platter that guests can share. Also, stacking them with layers of thinly sliced pork belly and hoisin sauce turns it into an irresistible Chinese-inspired appetizer slider.
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes (which I hope you do!), I store them in an airtight container in the fridge for up to 2 days. Just make sure they’re fully cooled before packing — this helps keep the crispy texture intact as much as possible.
Freezing
I’ve had great success freezing these pancakes — just flash freeze them on a baking sheet first, then transfer to a freezer bag. They keep well for up to a month. When you’re ready to eat, thaw and reheat to bring back that fresh-made texture.
Reheating
I reheat leftovers in a skillet with a tiny drizzle of oil over medium heat. This method revives the crispiness way better than the microwave, which tends to make them chewy and soggy.
FAQs
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Can I make Chinese scallion pancakes without sesame oil?
Yes, you can substitute sesame oil with another neutral oil such as vegetable or canola oil, but you’ll miss the distinct nutty aroma that sesame oil provides. Try adding toasted sesame seeds to compensate for some of that flavor.
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How thin should I roll out the dough?
Roll the dough out to about 1/8 to 1/4 inch thick before rolling it up with the scallions. If it’s too thin, the pancake can become tough and hard to handle; too thick, and it won’t crisp up well.
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Can I prepare the dough ahead of time?
Absolutely! You can make the dough and let it rest covered in the refrigerator overnight, which sometimes improves texture. Just bring it back to room temperature before rolling and cooking.
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What’s the best dipping sauce for scallion pancakes?
A simple sauce made with soy sauce, rice vinegar, a little sugar, and a dash of chili oil or flakes is classic and enhances the pancakes perfectly.
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Are scallion pancakes gluten-free?
Traditional recipes use wheat flour, so they are not gluten-free. You can experiment with gluten-free flour blends but keep in mind the texture and handling will differ.
Final Thoughts
I absolutely love how this Chinese Scallion Pancakes Recipe brings a little taste of authentic Chinese street food into my home kitchen — it’s simple, fun to make, and everyone who tries it ends up asking for more. Whether you’re cooking for family, friends, or just yourself, these crispy, flavorful pancakes are a winner every time. Give it a go, and you might find yourself craving scallion pancakes far more often than you expected!
Print
Chinese Scallion Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 4 pancakes, serves 4
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
These Flavorful Chinese Scallion Pancakes are crispy, chewy flatbreads loaded with aromatic scallions and a hint of Chinese five spice powder. Perfect as a snack or appetizer, they pair wonderfully with a tangy dipping sauce or soy-based condiments.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon Himalayan pink salt
- 1/2 cup boiling water
- 1/3 cup cold water
Filling and seasoning
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil (for brushing inside the pancake)
- 2 cups scallion greens, chopped
- 1 teaspoon Chinese five spice powder
Instructions
- Prepare the dough. In a large mixing bowl, combine the all-purpose flour and Himalayan pink salt. Gradually add the boiling water, stirring continuously to cook the flour slightly and form a rough dough. Then add the cold water to cool the dough and combine thoroughly. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a clean towel and let it rest for 30 minutes.
- Divide and roll out dough. After resting, divide the dough into four equal portions. Roll each portion into a thin circle or rectangle about 8 inches in diameter, ensuring an even thickness for even cooking.
- Add oil, scallions, and spice. Brush the surface of each rolled dough piece generously with sesame oil. Sprinkle with chopped scallion greens and Chinese five-spice powder evenly over the surface.
- Form the pancakes. Roll the dough with the scallion mixture into a log shape, then coil the log into a spiral shape, tucking the end underneath. Flatten the coil gently with your palm and roll it out again into a pancake about 1/4 inch thick. Repeat with all dough pieces.
- Cook the pancakes. Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Fry each pancake for about 3-4 minutes on each side until golden brown and crispy. Adjust the heat as needed to prevent burning. Remove and place on paper towels to drain excess oil.
- Serve warm. Cut the pancakes into wedges and serve hot with your favorite dipping sauce such as soy sauce mixed with rice vinegar and a touch of chili oil.
Notes
- A scallion pancake is a flatbread filled with aromatic green onions and typically served with a sweet and sour dipping sauce.
- Ensure the dough rests properly to relax the gluten for easier rolling.
- Use sesame oil inside the pancake for authentic flavor and a pleasant aroma.
- Cook pancakes on medium heat to achieve a crispy exterior while cooking through.
Nutrition
- Serving Size: 1 pancake (approx. 1/4 recipe)
- Calories: 307 kcal
- Sugar: 1 g
- Sodium: 301 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
