If you’ve ever wanted to master a little piece of authentic Chinese street food right in your own kitchen, this Chinese Scallion Pancakes Recipe is your new best friend. These crispy, flaky pancakes packed with fresh scallions are exactly the kind of comforting snack or appetizer that keeps everyone coming back for more. Trust me, once you try this recipe, you’ll find it ridiculously addictive — and surprisingly easy to make!
Why You’ll Love This Recipe
- Crispy & Chewy Texture: The secret to that perfect crunchy outside with a tender inside is all in the dough preparation.
- Authentic Flavors: Fresh scallions and a hint of Chinese five-spice powder make these pancakes truly special.
- Simple Ingredients: You probably already have everything you need in your pantry for a quick snack or side.
- Versatile Serving: Great as an appetizer, side dish, or even a light meal with your favorite dipping sauce.
Ingredients You’ll Need
Each ingredient plays its role in balancing texture, flavor, and authenticity. I love using all-purpose flour combined with the blend of boiling and cold water to get that perfectly stretchy dough. And don’t skip the sesame oil — it gives the pancakes a toasty richness that’s absolutely irresistible.
- All-purpose flour: This forms the base dough; use a good quality one for elasticity.
- Himalayan pink salt: Adds a subtle mineral kick that enhances flavor better than regular table salt.
- Boiling water: Helps partially cook the dough, making it tender yet pliable.
- Cold water: Balances the dough texture to keep it easy to work with.
- Vegetable oil: Used for cooking, ensuring the pancakes get that crispy crust without sticking.
- Sesame oil: Brushed inside the pancakes—gives that nutty aroma and flavor boost.
- Scallion greens (chopped): The star of the show; make sure they’re fresh and bright green.
- Chinese five spice powder: Just a touch brings warm spices that beautifully complement the scallions.
Variations
I love playing around with this Chinese Scallion Pancakes Recipe to keep it fresh and exciting. Sometimes, I swap out the scallions for chives or add a smidge of garlic powder. Feel free to customize it so it suits your taste buds or even your pantry staples!
- Spicy Variation: Add a pinch of crushed red pepper flakes inside the dough for a subtle kick. My family goes crazy for this version on game nights!
- Gluten-Free Option: I’ve experimented with a blend of rice flour and tapioca starch; the texture is a bit different but still tasty if you’re avoiding gluten.
- Herb Mix: Sometimes I mix chopped cilantro or parsley with the scallions for a fresh twist.
- Cheese Fillings: Adding a sprinkle of shredded cheese inside can turn these into a fun fusion snack.
How to Make Chinese Scallion Pancakes Recipe
Step 1: Prepare the Dough
Start by mixing your all-purpose flour and salt in a large bowl. Then, carefully pour in the boiling water — here’s the trick: pour it gradually while stirring with chopsticks or a wooden spoon until it starts to come together. This partial cooking with boiling water creates that tender, slightly chewy dough texture. Next, add the cold water slowly and knead everything into a smooth, elastic ball. I’ve learned to knead for about 5-7 minutes until the dough is soft but not sticky. Let it rest covered with a damp cloth for 30 minutes—that rest makes rolling out much easier, trust me!
Step 2: Roll and Fill the Pancakes
Once rested, divide the dough into four equal balls. Roll each into a thin circle on a floured surface—it should be thin enough to hear some “stretch” but not so thin it tears. Brush the surface lightly with toasted sesame oil, sprinkle on plenty of the chopped scallions and the aromatic Chinese five-spice powder. Then, roll it tightly into a log shape, and coil it into a round bun. Flatten it gently into a pancake shape, around 5-6 inches in diameter. This layering technique is what gives you those delicious flaky layers after cooking.
Step 3: Pan-Fry to Perfection
Heat vegetable oil in a skillet over medium heat—you want enough oil to just coat the bottom of the pan. Place the pancake in, and cook for about 3-4 minutes per side, until golden brown and crisp. I keep a close eye here because when it browns, it develops incredible texture and flavor. Press gently with a spatula so every inch crisps up evenly. Repeat with remaining pancakes, adding more oil if needed. Serve warm!
Pro Tips for Making Chinese Scallion Pancakes Recipe
- Dough Rest is Key: Don’t rush the resting time; it helps relax gluten for easier rolling and flakier pancakes.
- Use Toasted Sesame Oil: This adds a deep, nutty flavor unmatched by regular sesame oil — a small upgrade that makes a big difference!
- Keep the Pancakes Thin: Thin layers make those irresistible crispy edges and chewy bites that you want in every pancake.
- Cook Over Medium Heat: Too high and the pancakes will burn; too low and they won’t crisp up properly, so find a steady medium heat for perfect results.
How to Serve Chinese Scallion Pancakes Recipe
Garnishes
I like to keep it simple by sprinkling a little flaky sea salt and a drizzle of soy sauce right before serving. Sometimes, chopped fresh cilantro or a tiny splash of chili oil on top gives it that extra wow factor. These garnishes really highlight the pancakes’ savory layers without overpowering their delicate onion flavor.
Side Dishes
These pancakes are fantastic alongside a bowl of hot and sour soup or a simple stir-fried vegetable dish like bok choy with garlic. I also love pairing them with a chilled, refreshing cucumber salad to balance the richness. Honestly, they can stand alone as a star appetizer but go wonderfully with almost any Chinese-inspired meal.
Creative Ways to Present
For special gatherings, I’ve cut the scallion pancakes into bite-sized wedges arranged in a circle on a platter, placing dipping sauces like soy-vinegar mix and chili-garlic sauce in the center. It not only looks inviting but turns the simple snack into an impressive party platter that always gets compliments!
Make Ahead and Storage
Storing Leftovers
Leftover scallion pancakes keep really well in an airtight container in the fridge for 2-3 days. When you want a quick snack, just grab one, and you’re halfway there!
Freezing
I like to freeze the uncooked, shaped pancakes (before frying) by wrapping each in plastic wrap and placing them in a ziplock bag. When you’re ready, thaw slightly and pan-fry as usual. This way, you’ve got homemade scallion pancakes ready whenever cravings hit without the prep stress.
Reheating
The best way I’ve found to reheat cooked pancakes is in a nonstick skillet over medium heat with a tiny splash of oil. This keeps them crispy, unlike microwaving which makes them soggy. Just a couple of minutes per side and they come back to life perfectly.
FAQs
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Can I use other types of flour for the scallion pancakes?
All-purpose flour is best for that chewy texture, but you can experiment with bread flour for a bit more chew or a mix of all-purpose and whole wheat for added nuttiness. Just remember that the hydration ratio might need slight adjustments for different flours.
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What dipping sauce goes well with Chinese scallion pancakes?
A classic dipping sauce combines soy sauce, black vinegar, a little sesame oil, minced garlic, and a pinch of sugar. You can adjust the proportions to your liking — I often throw in chili flakes for a spicy kick. It perfectly complements the richness of the pancakes.
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Can I make the dough in advance?
Absolutely! I sometimes make the dough the night before and keep it wrapped tightly in the fridge. Just let it come to room temperature before rolling it out to make handling easier.
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What if I don’t have Chinese five-spice powder?
No worries! The five-spice powder adds a unique warm aroma, but you can skip it or substitute a pinch of ground cinnamon and star anise if you have those handy. The pancakes will still taste delicious.
Final Thoughts
I absolutely love how this Chinese Scallion Pancakes Recipe brings a little slice of Chinese street food magic into my home kitchen. It’s that perfect blend of crispy, chewy, and flavorful that keeps me making these again and again. Whether you’re cooking for yourself, a casual family dinner, or impressing friends with a homemade appetizer, these pancakes never disappoint. Give it a try—you’ll be surprised how doable and rewarding it is!
Print
Chinese Scallion Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 4 pancakes (serves 4 people)
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
These flavorful Chinese scallion pancakes are a crispy, savory flatbread infused with aromatic green onions and a hint of Chinese five spice, perfect as a snack or appetizer served with a dipping sauce.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon Himalayan pink salt
- 1/2 cup boiling water
- 1/3 cup cold water
- 1 tablespoon vegetable oil
Filling and Finishing
- 2 cups scallion greens, chopped
- 1 tablespoon sesame oil (for brushing inside the pancake)
- 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 stir in the boiling water followed by the cold water and vegetable oil to form a dough. Knead the dough on a floured surface until smooth and elastic, then cover with a damp cloth 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 approximately 7-8 inches in diameter.
- Add filling and layer: Lightly brush the surface of each rolled dough circle with sesame oil. Sprinkle the chopped scallion greens evenly over the surface, then dust with the Chinese five spice powder.
- Roll and coil dough: Roll each dough circle into a log shape, then coil the log into a round snail-like shape. Flatten gently with your hand, then roll out again into a 7-inch pancake shape.
- Cook the pancakes: Heat a non-stick skillet or cast iron pan over medium heat. Place a pancake in the pan and cook for 3-4 minutes on each side until golden brown and crisp. Repeat with the remaining pancakes, adding a small amount of vegetable oil to the pan as needed.
- Serve: Serve the scallion pancakes hot with your favorite soy-based or sweet and sour dipping sauce.
Notes
- A scallion pancake is a flatbread filled with aromatic green onions and typically served with a sweet and sour dipping sauce.
- Resting the dough allows gluten to relax, making the pancakes tender yet crispy.
- Using both boiling and cold water helps achieve the perfect dough consistency.
- Additional spices like white pepper or chili flakes can be added for heat.
- Can be reheated in a skillet to restore crispiness if made ahead.
Nutrition
- Serving Size: 1 pancake
- 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
