Chinese Scallion Pancakes (葱油饼) are a delicious pan-fried flatbread found all over China. They're crispy on the outside, chewy on the inside, and layered with fragrant scallions.
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Unlike Western-style pancakes or Korean crispy seafood pancakes which are made from a wet batter, these Chinese flaky scallion pancakes are made with a flour dough and pan-fried until golden brown and crisp.
They're a much simpler version of my Edmonton-style green onion pancakes, which are made in a similar manner but shaped differently.
These scallion pancakes are the perfect snack, appetizer, or side dish to go with noodles or dumplings.
Why you'll love this recipe
Crispy & flaky: rolling and coiling the dough creates beautiful layers, and the scallion pancakes are pan-fried to golden perfection.
Simple ingredients: these green onion pancakes are made with minimal ingredients.
Use up scallions: it's a great way to use up excess green onions hanging out in the fridge.
Ingredients you'll need
- all-purpose flour: regular plain flour creates the base of the dough, and thickens up the the oil paste
- hot water: scalds the flour and creates a softer dough with chew
- room temperature water: balances out the warmth of the dough to make it easier to work with
- scallions/green onions: thinly sliced, for aroma and flavor
- toasted sesame oil: for aroma and base for the oil paste
- sea salt: for flavor
How to make Chinese scallion pancakes
Make the dough:
In a large bowl, combine all-purpose flour, salt and make a small well.
Pour the hot boiling water into the well and stir with a pair of chopsticks.
Next, add in the room temperature water and mix to form a slightly tacky dough (you may not need all of the water).
Use your hands to knead the dough until smooth. Dust with additional flour if it's too sticky.
Cover the dough and set aside to rest for 15-20 minutes.
Make the oil paste:
In a small bowl, combine flour, salt, and sesame oil.
Stir together until it forms a thick paste. Set aside.
Assemble:
Lightly flour work surface and divide the dough into 4 equal balls.
Flatten each ball using a rolling pin into a thin 6-7" circle with about ⅛" thickness.
Smear ¼ of the oil paste over the entire surface of the dough and sprinkle green onions over top.
Roll up the dough into a log.
Coil the log into a spiral (like a snail), and tuck the end into the center.
Press down with your palm to flatten into a disc.
Repeat with the remaining dough.
Lightly flour and gently roll each disc into a thin pancake, about 6-7" wide.
Pan fry:
Heat a frying pan over medium heat and add 1 tablespoon of oil.
Pan fry the scallion pancake for about 2-3 minutes per side, or until lightly golden and crispy.
Remove from heat and fluff it by placing it onto a paper towel and quickly slapping the hot pancake inward to create some edges (optional).
Cut into wedges and serve hot with chili oil, soy sauce, or chili garlic sauce.
How to store & reheat
Store leftover scallion pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a dry skillet or bake in a 350F oven until warmed through and crisp.
Green onion pancakes can be frozen (uncooked or cooked) and reheated straight from frozen.
If freezing uncooked pancakes, layer each pancake with parchment paper to prevent sticking.
Variations
Add sesame seeds to the oil paste for extra crunch.
Sprinkle in cumin, Chinese five-spice powder, mala spice or Sichuan peppercorn for extra oomph of flavor.
Swap in garlic chives instead of scallions.
Make smaller, mini versions for party appetizers.
For a more savory variation, try adding salted egg yolk.
Add a little yeast or baking powder for a lighter, fluffier version.
Use the scallion pancakes as a vessel for beef pancakes, or turkey pancakes.
Expert tips
Use hot boiling water: gives the pancakes a tender chew.
Rest the dough: it allows the gluten to relax and roll out with ease.
Don't skip the coiling step: that's what creates the signature flaky layers.
Press gently: avoid squishing the layers while rolling.
Use more oil: shallow-fry in more oil for more crispier scallion pancakes.
Other delicious scallion recipes you may like
Did you make this recipe?
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Chinese Scallion Pancakes (葱油饼)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Dough:
- 200 g all-purpose flour plus more for dusting
- 125 ml hot boiling water
- 30-40 ml room temperature water you may or may not need all the water
- ¼ teaspoon sea salt
Oil Paste:
- 1 ½ tablespoon all-purpose flour
- ¼ teaspoon sea salt
- 2 tablespoon toasted sesame oil
Filling:
- ½ C ~4 large stalks scallions/green onions finely chopped
For frying:
- peanut oil or high smoke-point vegetable oil
Instructions
Make the dough:
- In a large bowl, combine all-purpose flour, salt and make a small well.
- Pour the hot boiling water into the well and stir with a pair of chopsticks.
- Next, add in the room temperature water and mix to form a slightly tacky dough (you may not need all of the water).
- Use your hands to knead the dough until smooth. Dust with additional flour if it's too sticky.
- Cover the dough and set aside to rest for 15-20 minutes.
Make the oil paste:
- In a small bowl, combine flour, salt, and sesame oil.
- Stir together until it forms a thick paste. Set aside.
Assemble:
- Lightly flour work surface and divide the dough into 4 equal balls.
- Flatten each ball using a rolling pin into a thin 6-7" circle with about ⅛" thickness.
- Smear ¼ of the oil paste over the entire surface of the dough and sprinkle green onions over top.
- Roll up the dough into a log.
- Coil the log into a spiral (like a snail), and tuck the end into the center.
- Press down with your palm to flatten into a disc.
- Repeat with the remaining dough.
- Lightly flour and gently roll each disc into a thin pancake, about 6-7" wide.
Pan fry:
- Heat a frying pan over medium heat and add 1 tablespoon of peanut oil.
- Pan fry the scallion pancake for about 2-3 minutes per side, or until lightly golden and crispy.
- Remove from heat and fluff it by placing it onto a paper towel and quickly slapping the hot pancake inward to create some edges (optional).
- Cut into wedges and serve hot with chili oil, soy sauce, or chili garlic sauce.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
R
Nice. I made it once but I didn't have a good rolling pin to make it flat. A tortilla pressed would be awesome for this I think.
Mahy
I've never made pancakes with green onions but it sure looks like I am missing out something. These pancakes are amazing!
Healthy World Cuisine
Crispy, chewy, flaky and delicious. Chinese Scallion pancakes never last long on a plate. Your recipe with your expert tips makes them so easy to prepare.
Michelle
Thanks so much Bobbi!
David @ Spiced
I absolutely love scallion pancakes, but I've never made 'em at home. I need to fix that - starting here!
Michelle
Ah yes, you'll have to give these a try, David! 🙂