Learn how to make Chinese scallion pancakes which are lightly fried dough flavored with scallions. They’re are lightly crispy with a chewy texture and a fun kitchen cooking project.
My family loves Chinese scallion pancakes and we’ve made them on several occasions. What I like is that you don’t need a bunch of ingredients and making and rolling the dough is fun to do. This time, baby bro and I made a batch using a recipe I found on Use Real Butter.
Scallion pancakes are fried dough that has been rolled up with sliced green onions, rolled out again and then cooked in a pan until golden and crispy on the outside. They have a slightly chewy texture and are really delicious. We used to only have them when we ate out at our favorite Chinese restaurants, but now we make them because they’re really not that difficult.
- All-purpose flour
- Warm water
- Chopped scallions
- Vegetable oil
How to Make Scallion Pancakes
Once you have your ingredients make some space on your counter so you have room to roll out the dough.
The dough only has flour and water and to make it you need to rely on your senses instead of measurements.
Place the flour in a large bowl and add ¼ cup of the warm water. Mix the dough until the water is absorbed. Continue adding a little more water as you stir. Once the dough is firm and pulls away from the side of bowl, it’s ready.
Turn the dough out of the bowl and knead it about 20 times. Cover it with a damp towel and let it rest for about 20 minutes.
Cut the dough into five to six equal-sized parts.
Roll the dough out into a circle on a floured work surface. It should be about 1/16” thick. Don’t worry if you can’t get it into a perfect circle shape.
Brush a thin layer of oil over the surface of the rolled out dough and sprinkle some chopped scallions and salt over the top.
Starting at one end of the dough, roll it up into itself and then form it into coil shape. Pinch the end so it stays in the shape.
With the palm of your hand press down on the coil to flatten it. Then roll it out into a thin pancake approximately 1/8 of an inch thick.
Heat oil in a large skillet and cook the pancakes in it until crispy and golden brown on both sides.
I like to have the pancakes as soon as they’re cooked, but you can reheat them in the oven later if you have leftovers.
More Chinese Recipes
Chinese Scallion Pancakes
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 bunch scallions finely chopped
- vegetable oil
- In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of the bowl. We want a firm dough that is barely sticky to the touch.
- Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into 5 or 6 pieces of equal size. Roll the pieces into balls.
- Place a ball of dough on a well-floured work surface and roll out into a thin circle (about 1/16th inch thickness). Spread a teaspoon of oil evenly over the pancake (use more if needed). Sprinkle salt evenly over the pancake. Sprinkle 1-2 tablespoons of scallions over the pancake.
- Roll the pancake up from one end like a rug, then curl the roll around in a spiral and pinch the end to the roll so it stays wrapped. With the palm of your hand, press the roll from the top to flatten it. Roll the pancake out to 1/8th-inch thickness.
- Heat a tablespoon of oil on a flat, wide pan over a medium-low to medium flame until hot. Set the pancake in the oil and let fry until the bottom is crisp and golden. Flip the pancake, adding more oil as needed. Remove from heat and serve immediately or reheat in the oven.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.