The first time I made Chinese scallion pancakes, I was shocked at how simple the dough came together-just hot water, flour, and a little patience. They taste like the ones you'd find at a bustling street food stall, but you're making them right in your own kitchen.
If you love comforting, homemade flatbreads like Easy Rømmegrøt: Comforting Norwegian Porridge in Just 45 Minutes or Easy Quick Breakfast Croissant Sandwiches | 5-Minute Savory Recipe , Easy Parotta Bread Recipe: Crispy & Buttery Indian Flatbread these scallion pancakes will quickly become a favorite. They're vegan, easy to customize, and absolutely worth the bit of rolling and folding.
Why You'll Love This Recipe
Restaurant-quality results at home. You don't need any special skills or ingredients to make authentic Chinese scallion pancakes green onion . Just flour, boiling water, scallions, and a little oil.
Perfectly crispy and chewy. The hot water dough creates that signature tender-chewy texture inside while the pan-frying gives you golden, crunchy edges.
Vegan and simple. This traditional scallion pancake recipe uses no eggs or dairy, just pantry staples. It's a great option if you're cooking for different dietary needs.
Fun to make. Rolling, folding, and coiling the dough feels a little like an art project. Michael loves helping me shape the spirals-he calls them "onion snails."
Quick cook time. Once your dough is ready, each pancake only takes about 3 minutes per side to cook. You can have fresh, hot Chinese scallion pancakes on the table in under half an hour.
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Chinese scallion pancakes Ingredients
Here's everything you need to make crispy, homemade scallion pancakes.
See Recipe Card Below This Post For ingredients Quantites
Dough Ingredients:
- All-purpose flour: Forms the base of the dough and gives the Chinese scallion pancakes their soft, chewy structure. Hot water dough is easier to work with than cold water dough.
- Hot boiling water: Partially cooks the flour and makes the dough tender and pliable. This is the secret to that soft, stretchy texture.
- Room-temperature water: Balances the heat and brings the dough together without making it too sticky.
- Salt: Enhances the flavor of the dough and balances the richness of the oil.
- Vegetable cooking oil: Keeps the dough smooth and helps create those flaky layers when you roll and fold.
Assemble and Pan-Frying:
- Cooking oil: Used for brushing the dough and frying the Chinese scallion pancakes. You need enough to get a nice golden crust.
- Chopped scallion (green part only): The star ingredient. Fresh scallions add a bright, savory flavor that fills every bite.
- Chinese five spice powder (optional): Adds a warm, aromatic depth with hints of star anise, cinnamon, and clove. It's traditional but totally optional.
Dipping Sauce:
- Light soy sauce: Adds salty, umami richness to the dipping sauce.
- Sesame oil: Gives a nutty, toasty aroma that complements the scallions beautifully.
- Salt: Balances the sauce and brings out the other flavors.
- Chili oil: Adds heat and a little smoky depth. Adjust to your spice tolerance.
- Chopped green onion and coriander: Fresh, bright garnishes that make the sauce feel restaurant-style.
how to make Chinese scallion pancakes
Mix the dough: Combine the salt and flour in a large bowl. Pour in the hot boiling water and stir quickly with a spoon or chopsticks. Add the room-temperature water and vegetable oil, then use your hands to bring everything together into a shaggy dough ball. It should feel warm and slightly sticky.
Rest and knead: Cover the dough with a damp towel and let it rest for 10 minutes. This gives the flour time to hydrate. After resting, knead the dough on a lightly floured surface for 3 to 5 minutes until it feels smooth and elastic. You don't need to knead too hard-just enough to make it soft and workable.
Divide and rest again: Cut the dough into 4 equal pieces and roll each into a smooth ball. Cover them with a damp cloth and let them rest for another 20 to 30 minutes. This second rest makes the dough easier to roll without snapping back.
Roll into rectangles: Take one dough ball and use a rolling pin to flatten it into a rectangle about 10 cm wide and 8 cm tall. The dough should be thin but not see-through.
Add scallions and oil: Brush a thin layer of oil over the surface of the dough. Sprinkle the Chinese scallion pancakes five spice powder if you're using it, then scatter a generous handful of chopped scallions evenly across the dough. The smell of fresh scallions mixed with the warm dough is incredible.
Fold into a cylinder: Starting from one short side, roll the dough tightly into a long cylinder, like a jelly roll. Press gently as you go to seal the layers together.
Coil into a spiral: Pick up the cylinder and gently stretch it a little longer, then coil it into a tight spiral shape, like a snail shell. Tuck the loose end underneath the spiral. Repeat with the other three dough balls, keeping them covered so they don't dry out.
Flatten the spirals: Use your hands or a rolling pin to gently press each spiral into a flat, round pancake. Try to keep the shape as circular as possible. If you're new to this, you can place the dough directly into an 18 to 20 cm frying pan and press it into shape with your fingers.
Heat the pan: Add about 2 tablespoons of oil to a frying pan and heat over medium heat. The oil should shimmer but not smoke.
Fry the first side: Place one pancake into the hot oil and cook for 2 to 3 minutes until the bottom turns golden brown and crispy. You'll hear a gentle sizzle and smell the scallions toasting.
Flip and finish: Flip the pancake carefully with a spatula and cook the other side for 1 to 2 minutes. Use the spatula to press down gently on the center and rotate the pancake occasionally so it cooks evenly. The edges should be crispy and the inside should feel tender when you press it.
Serve: Transfer the pancake to a cutting board and let it cool for a minute, then slice into wedges or leave it whole. Repeat with the remaining Chinese scallion pancakes.
Make the dipping sauce: Stir together the soy sauce, sesame oil, salt, chili oil, and chopped green onion and coriander in a small bowl. Serve alongside the warm Chinese scallion pancakes.
Substitutions and Variations
Different oils: You can use any neutral oil like canola or grapeseed for frying. Sesame oil is too strong for frying but works beautifully in the dipping sauce.
Gluten-free option: This recipe relies on gluten for its chewy texture, so it's hard to make a perfect gluten-free version. You could try a gluten-free flour blend, but the texture won't be quite the same.
Add protein: Toss in some cooked, crumbled tofu or finely chopped mushrooms along with the scallions for extra heartiness.
Spice level: Skip the chili oil if you're serving kids or anyone who doesn't like heat. You can also add more or use a spicy chili crisp for extra kick.
Herb variations: Try adding fresh cilantro, garlic chives, or even a little grated ginger to the scallion layer for a different flavor twist.
Whole wheat flour: Swap half the all-purpose flour for whole wheat flour for a slightly nuttier flavor and a bit more fiber.
Equipment for Chinese scallion pancakes
Mixing bowl: For combining the dough ingredients.
Measuring cups and spoons: To keep ingredient ratios accurate.
Rolling pin: Helps flatten the dough evenly. A wine bottle works in a pinch.
Frying pan : A smaller pan makes it easier to shape the Chinese scallion pancakes and control the heat.
Spatula: For flipping and pressing the Chinese scallion pancakes while they cook.
Clean kitchen towel or wet cloth: Keeps the dough covered and prevents it from drying out during resting.
Storage and Reheating Tips
Store in the fridge: Let the cooked Chinese scallion pancakes cool completely, then stack them with parchment paper between each one. Store in an airtight container for up to 3 days.
Freeze for later: Wrap each pancake individually in plastic wrap, then place them all in a freezer-safe bag. They'll keep for up to 2 months.
Reheat in a pan: The best way to bring back that crispy texture is to reheat them in a lightly oiled pan over medium heat for 1 to 2 minutes per side.
Oven method: Place Chinese scallion pancakes on a baking sheet and reheat at 350°F for about 5 minutes. They won't be quite as crispy as pan-fried, but they'll still taste great.
Microwave (if you must): Wrap in a damp paper towel and microwave for 20 to 30 seconds. They'll be softer, but still flavorful.
expert tips
Use hot water. The boiling water partially cooks the flour and makes the dough softer and easier to stretch. Don't skip this step.
Rest the dough twice. The first rest hydrates the flour. The second rest relaxes the gluten so the dough doesn't snap back when you roll it.
Keep everything covered. Dough dries out quickly. Always cover your dough balls and shaped Chinese scallion pancakes with a damp towel.
Don't overwork the dough. Knead just until smooth. Overworking makes the dough tough.
Press gently when rolling. Use your hands as much as possible to flatten the spirals. Rolling pins can squeeze out the layers if you press too hard.
Medium heat is key. Too hot and the outside burns before the inside cooks. Too low and they won't get crispy. Medium heat gives you the best balance.
Rotate while frying. Use your spatula to turn the pancake slightly every 30 seconds or so. This ensures even browning and prevents hot spots.
Serve immediately. These are best right out of the pan when they're still warm and crispy.
FAQ
How to keep Chinese scallion pancakes fresh?
Store cooked Chinese scallion pancakes in an airtight container in the fridge for up to 3 days, with parchment paper between each one to prevent sticking. Reheat in a hot pan with a little oil to bring back the crispy texture. You can also freeze them for up to 2 months and reheat directly from frozen.
What is the Chinese scallion pancakes called?
These are called cong you bing in Mandarin, which translates to "scallion oil pancake." In English, they're often called Chinese scallion pancakes or green onion Chinese scallion pancakes. They're a popular street food and dim sum dish across China.
What do you eat Chinese scallion pancakes with?
Chinese scallion pancakes are usually served with a simple dipping sauce made from soy sauce, sesame oil, and chili oil. They also pair beautifully with hot soup, noodle dishes, or as a side to stir-fries. Some people enjoy them with a fried egg on top for breakfast.
How long do you steam Chinese scallion pancakes?
You don't typically steam scallion pancakes-they're pan-fried to get that crispy, golden texture. However, if you're making soft Mandarin Chinese scallion pancakes (a different type), those are steamed for about 10 minutes. Scallion pancakes are all about the crispy, flaky layers from frying.
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Ingredients
Method
- Slowly pour in the boiling water and stir until shaggy, then add room-temperature water and vegetable oil and gather into a rough dough. mix
- Cover the dough and let it rest so the flour hydrates fully. prep
- Knead the rested dough until smooth and elastic, then divide into four equal portions and shape into balls before covering again. prep
- Roll one dough ball into a small rectangle, brush lightly with oil, sprinkle five-spice if using, and scatter scallions evenly over the surface. assemble
- Roll the rectangle tightly into a log, gently stretch it, then coil it into a spiral and tuck the end underneath. assemble
- Repeat the rolling and coiling process with the remaining dough portions, keeping them covered to prevent drying. assemble
- Flatten each spiral gently into a round pancake, using your hands or pressing inside a small pan for even shape. assemble
- Heat oil in a skillet over medium heat and carefully place one pancake into the pan. cook
- Cook until the bottom turns golden, flip, and cook the second side while rotating gently for even browning. cook
- Stir all dipping sauce ingredients together and serve alongside the hot pancakes, sliced or whole. finish
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