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Two delicious Scallion Pancakes rest on parchment paper, garnished with sliced green onions and served next to a small bowl of dark dipping sauce.

Scallion Pancakes

I love making these Scallion Pancakes, as they're crispy, flaky, and way better than any takeout version. The boiling water creates a softer, more pliable dough that rolls out easily and bakes up flaky, while the peanut oil brushed between layers adds richness. They're crispy on the outside, tender on the inside, and packed with savory scallion flavor in every bite. I serve them as an appetizer or side dish with a quick soy-vinegar dipping sauce that adds tangy, salty-sweet flavor. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 221 kcal

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

Here are my best tips for making perfect scallion pancakes every time.
  • 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

Calories: 221kcalCarbohydrates: 33gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 675mgPotassium: 130mgFiber: 2gSugar: 2gVitamin A: 249IUVitamin C: 5mgCalcium: 27mgIron: 2mg
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