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Chinese Scallion Pancake

Easy Flaky Scallion Pancakes

These pancakes are crispy on the top and flaky on the inside. They are filled with green onions and make a great appetizer or serve with your favorite salad.
Prep Time 15 mins
Cook Time 10 mins
Rest Time 30 mins
Total Time 55 mins
Course Appetizer
Cuisine Chinese
Servings 8

Equipment

  • Rolling Pin
  • Cast iron pan

Ingredients
  

Sauce

  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp sugar (regular, brown or coconut)
  • 1 tsp chili paste
  • 1/4 cup chopped scallions

Pancakes

  • 2 cups All-purpose flour
  • 1 cup boiling water
  • 1 Tbsp sesame oil (toasted even better)
  • 1 tsp sea salt
  • 1-2 cups chopped scallion green part only

Instructions
 

Prepare the dough

  • In a large bowl combine the flour and drizzle the boiling water, a little at a time.
  • Using chopsticks, gently mix the liquid and flour (so that you don't burn your fingers!) and knead by hands until you have a smooth dough ball.
  • Cover with plastic and let the dough rest for 10 minutes to half an hour (or refrigerate overnight)

Make the sauce

  • Combine all the ingredients and mix well. Set aside.

Make the pancakes

  • Take the dough ball and cut it in half and then again so that you end up with 4 balls of equal size.
  • Dust your working surface with a little flour.
  • Using a rolling pin, roll one ball into an even 8" round.
  • Pour some sesame oil into a shallow small bowl.
  • Dip a brush into some sesame oil and lightly cover the surface of the pancake.
  • Now is time to add the chopped scallions and spread them evenly.
  • Roll the round as you would roll a fat cigar, then snake it like a coil and tuck the end under.
  • Repeat the process with the other 3 balls.
  • Take each coil and flatten it again with a rolling pin.
  • Brush each pancake with more sesame oil.
  • Roll each pancake into a cigar and a coil.
  • Flatten each pancake one more time to 7-8" round.
  • You are now ready to pan-fry.
  • Prepare a plate with a sheet of paper towel.
  • Put 1 Tbsp of oil into a thick bottom pan like a cast iron pan on medium heat.
  • Cook one pancake at a time. for about 2 minutes for one side and another minute for the other.
  • Set on the plate with a paper towel to absorb any extra oil.
  • Cut into small wedges and serve immediately with the dipping sauce.
Keyword Asian crepes, Scallion pancakes
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