Description
Learn how to make crispy, flaky Chinese scallion pancakes at home with this step-by-step guide, plus expert tips and dipping sauce ideas
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- ¾ cup (180ml) hot water
- ½ teaspoon salt
- ½ cup (50g) chopped scallions (green onions)
- 2 tablespoons sesame oil (or vegetable oil)
- 3 tablespoons vegetable oil (for frying)
- Optional: ½ teaspoon white pepper, ½ teaspoon garlic powder
Instructions
- Make the Dough: In a bowl, mix flour and salt. Gradually add hot water while stirring until a rough dough forms. Knead for 10 minutes until smooth. Cover and let it rest for 30 minutes.
- Prepare the Pancakes: Divide dough into 4-6 equal portions. Roll one portion into a thin circle.
- Add Scallions & Oil: Brush the surface with sesame oil and sprinkle chopped scallions evenly.
- Roll & Coil: Roll the dough into a log, then twist it into a spiral shape. Flatten it with a rolling pin into a thin pancake. Repeat for remaining portions.
- Cook the Pancakes: Heat 1 tablespoon oil in a skillet over medium heat. Cook one pancake for 2-3 minutes per side until golden and crispy. Repeat with the rest.
- Serve: Slice and enjoy with a soy dipping sauce or chili oil.
Notes
- Resting the dough makes it softer and easier to roll.
- Use enough oil to ensure crispy, flaky layers.
- Avoid overstuffing with scallions to prevent tearing.
- For extra crispiness, press the pancake lightly while frying.
- Freeze uncooked pancakes between parchment paper for quick meals later.
- Resting the dough makes it softer and easier to roll.
- Use enough oil to ensure crispy, flaky layers.
- Avoid overstuffing with scallions to prevent tearing.
- For extra crispiness, press the pancake lightly while frying.
- Freeze uncooked pancakes between parchment paper for quick meals later.
- Prep Time: 40 minutes
- Cook Time: 15minutes