Crispy Chinese Scallion Pancakes

By • April 18, 2014 • 3 Comments

8 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: These multi-layered scallion pancakes are crunchy, chewy, just a bit salty, and have that delicious scallion flavor in every bite. Great as an appetizer or a luxurious snack, they are sure to please. We have adapted this recipe from Serious Eats.First We Eat

Makes 4

  • 2 cups All-Purpose Flour
  • 1 pinch Salt
  • 1 cup Boiling Water
  • 4 tablespoons Sesame Seed Oil
  • 3 cups Scallions, chopped
  • 1 pinch Extra Flour, for your work-surface
  1. In a large food processor slowly add your boiling water to the flour and pinch of salt with the processor running until a dough forms and starts to wind around the middle. Once you dough is combined, take it out and knead it a few times on a floured surface. Roll it in to a ball and let rest for 30 in a bowl with a damp towel over the top so that the dough does not dry out.
  2. After your dough has rested, divide it into 4 parts. Individually roll a quarter of your dough into a circle about 7-8" diameter. Using a pastry brush or a spoon, evenly spread about 1/2 tablespoon sesame seed oil all over the pancake. Roll up like a jelly roll one direction and then into a spiral so that it resembles a cinnamon bun. Flatten with the palm on your hand and roll out again into a flat disk. Add another 1/2 tablespoon of sesame seed oil and a handful of chopped scallions, evenly distributed. Roll again and make your cinnamon bun shape, flatten and roll out to be a flat pancake again, about 5" in diameter. Now you're ready to fry. This process of rolling and re-rolling is what creates the layers in the dough that will make your pancakes flakey and chewy.
  3. Heat oil in a heavy bottom pan, the oil should be about 1/8" deep on the bottom of your pan. You can check that your oil is hot enough by adding a drop of water in. If it crackles, your oil is ready. Add the pancakes to the oil individually and fry on each side of your pancake until the dough is golden brown. After removing them from the oil, put on a drying rack with paper towels to soak up excess oil. Cut into triangles and serve warm.
Jump to Comments (3)

Comments (3) Questions (0)

Default-small
Default-small
Default-small

3 months ago primecook

Waaaaay too many scallions. 3 cups turn out to be enough for 4 or 5 times the recipe. So I just made more dough!

Default-small

8 months ago lisako

I wanted to love this recipe, but there were a few flaws. The jelly rolling method delivered flaky layers, as promised, but seriously lacked seasoning. The pancakes desperately needed salt or a dipping sauce as an accompaniment. Additionally, the number of recommended scallions can easily be cut down by half a cup or more. Suggestion- make the dough first, set aside, and chop the scallions while the dough is resting. Also, add at least one large pinch of salt for each pancake- 4 total. My suggestion- stick with the original recipe posted on Serious Eats.

Default-small

8 months ago Mik Jagger

I just love this recipe! Its easy to follow and its very simple yet very elegant and delicious. Thanks for sharing this! I really appreciate it. - Dr. Hicham Riba