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When you roll Scallion Pancakes into spirals, you can see layers forming before they hit the pan. I brush the dough with peanut oil and add green onions before coiling tightly. Pan-frying turns them golden and crunchy outside, while the inside remains tender and soft. Try them and discover the trick that makes them perfectly crispy and flaky.
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I make these for dim sum parties, Chinese New Year celebrations, and weekend brunches when I want something special. Friends always ask them for potlucks, game day gatherings, and appetizer spreads. Store them at room temperature for a few hours, in the fridge for 3 days, or freeze for 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Scallion Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through making these crispy, layered pancakes step by step.
Mix the Dough
In a large bowl, combine the all-purpose flour and salt using a fork. Slowly stir in the boiling water first, then add the cool water until a rough dough forms.
The boiling water helps create a softer, more pliable dough that’s easier to roll thin. Use a sturdy wooden spoon or a heat-resistant spatula to stir, as the water is hot.
Knead and Rest the Dough
Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until it’s smooth and elastic. You’ll feel it become less sticky and more cohesive as you work it. A silicone baking mat makes cleanup quicker and provides a non-stick surface for kneading without adding too much extra flour.
Cover the dough with a damp towel or plastic wrap, and let it rest at room temperature for 30 minutes. This resting time relaxes the gluten, making the dough much easier to roll out later.
Divide and Roll the Dough
Divide the rested ball of dough into four equal pieces. I like using this bench scraper to divide dough into even portions. Lightly oil your work surface with a bit of vegetable oil to prevent sticking.
Roll each piece of dough into a thin rectangle, about 7 inches long and 2 inches wide. Don’t worry if the edges aren’t perfect. I always grab my rolling pin to make this process smoother and help you get the dough nice and thin.
Add Oil and Scallions
Brush the rolled dough generously with peanut oil using a pastry brush. The oil is what creates those flaky layers you’re after.
Sprinkle the sliced scallions evenly over the oiled surface. Herb scissors make quick work of chopping scallions into uniform pieces. Make sure the scallions reach the edges so every bite has that savory onion flavor.
Roll and Coil Into Spirals
Roll up the dough into a tight log like a disk or a jelly roll, starting from one long edge and rolling toward the other. You want it snug but not so tight that the scallions squeeze out.
Once you have a long rope of rolled dough, coil it into a spiral, as if you were making a cinnamon roll. Gently flatten the spiral with your rolling pin into a pancake about 5 to 6 inches wide.
Don’t press too hard or you’ll squeeze out all the oil and scallions. Repeat this process with the remaining three pieces of dough.
Pan-Fry Until Golden and Crispy
Heat a small amount of vegetable oil in a skillet over medium heat. This nonstick skillet helps prevent sticking and makes flipping easier.
You want enough oil to coat the bottom of the pan, but not so much that the pancakes are swimming in it. Pan-fry each side of the pancake for about 2 minutes, or until golden brown and crisp.
You’ll hear it sizzle and see the edges turn golden. Flip carefully with a spatula to keep the layers intact. Repeat with the remaining pancakes, adding a bit more oil to the pan between batches if needed.
Make the Dipping Sauce and Serve
In a small bowl, combine the soy sauce, vinegar, and sugar. Stir until the sugar dissolves completely. The sauce should be tangy with a hint of sweetness that balances the savory pancakes. Slice the hot pancakes into wedges and serve immediately with the dipping sauce on the side.
If you’re bringing these to a potluck or party, transport them in a single layer in an airtight container lined with paper towels to absorb any excess oil. Keep the dipping sauce in a separate small container with a tight lid.
An insulated casserole carrier helps keep them warm during transport and maintains their texture. You can reheat the pancakes in a hot skillet for a minute or two on each side to restore their crispiness before serving.
Scallion Pancakes
Equipment
Ingredients
For the Dough:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ cup boiling water
- ¼ cup cool water
- ¼ cup all-purpose flour for kneading and dusting
For the Filling:
- 1 cup chopped scallions about 8–10 scallions, split lengthwise before chopping
- 2 tablespoons peanut oil for brushing
- Vegetable oil for pan-frying
For the Dipping Sauce:
- 1½ tablespoons soy sauce
- 1 tablespoon Chinkiang vinegar or rice vinegar
- ¼ teaspoon sugar
Instructions
- In a mixing bowl, combine the flour and salt. Slowly stir in the boiling water, then the cool water, until a rough dough forms.1 cup all-purpose flour, ½ teaspoon salt, ¼ cup boiling water, ¼ cup cool water
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Cover and let rest for 30 minutes.¼ cup all-purpose flour
- Divide the dough into 4 equal pieces. Lightly oil your work surface. Roll each piece into a thin rectangle, about 7 inches long and 2 inches wide.
- Brush the rolled dough with peanut oil and sprinkle evenly with chopped scallions. Roll up the dough tightly like a jelly roll, then coil it into a spiral. Flatten the spiral gently with a rolling pin into a pancake about 5–6 inches wide. Repeat with the remaining pieces.2 tablespoons peanut oil, 1 cup chopped scallions
- Heat a small amount of vegetable oil in a skillet over medium heat. Pan-fry each pancake for about 2 minutes per side, or until golden brown and crisp.Vegetable oil
- In a small bowl, combine soy sauce, vinegar, and sugar. Stir until the sugar dissolves.1½ tablespoons soy sauce, 1 tablespoon Chinkiang vinegar, ¼ teaspoon sugar
- Slice the pancakes into wedges and serve hot with the dipping sauce.
Notes
- Use boiling water: The boiling water creates a softer, more pliable dough that’s easier to roll thin and creates a better texture in the finished pancakes.
- Don’t skip the rest time: Letting the dough rest for 30 minutes relaxes the gluten, making it easier to roll out without springing back.
- Oil the work surface: Instead of using flour to prevent sticking, lightly oil it when rolling. This helps create flakier layers and prevents the dough from drying out.
- Roll tightly but gently: When rolling up the dough with the scallions inside, roll it snugly but don’t squeeze too hard or you’ll push out all the oil and scallions.
- Cook over medium heat: If the heat is too high, the outside will burn before the inside cooks through. Medium heat gives you golden, crispy pancakes with fully cooked centers.
- Store properly: Keep leftover pancakes in an airtight container, separating each layer with parchment paper. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a hot skillet to restore crispiness.
Nutrition
How to Store Leftovers
Let the pancakes cool completely before storing them. Stack them with parchment paper between each pancake to prevent sticking, then place them in an airtight container or resealable bag. I like using freezer-safe containers with tight lids to prevent freezer burn.
They’ll keep in the fridge for up to 3 days. For longer storage, freeze them for up to 2 months.
To reheat, skip the microwave since it makes them soggy. Instead, warm them in a hot skillet with a tiny bit of oil for about a minute per side until they’re crispy again.
You can also reheat them in a 375°F oven for 5 to 7 minutes. Frozen pancakes can go straight from the freezer to the skillet or oven without thawing.
What to Serve With Scallion Pancakes
These pancakes are delicious as an appetizer or side dish with any Chinese meal. I love serving them alongside stir-fried vegetables, fried rice, or hot-and-sour soup. They’re also great with dumplings, potstickers, or spring rolls for a dim sum spread at home.
For a light lunch, serve them with a simple cucumber salad or some steamed edamame. The crispy, savory pancakes pair well with anything fresh and bright. You can also cut them into smaller pieces and serve them as party appetizers with multiple dipping sauces, such as sweet chili or hoisin.
More Easy Appetizer Recipes for You to Try at Home
I’ve got plenty more appetizer recipes you’ll want to keep in your rotation.
