Chinese Scallion Pancakes

Scallion pancakes are crispy and have a rich scallion flavor, making them a popular Chinese snack. They are characterized by a crispy exterior and thin, crunchy layers inside. Many people often go to restaurants to buy and enjoy them. But did you know? The truth is, making scallion pancakes is quite simple. Today, this recipe will show you how to easily make scallion pancakes.

7 Reviews
7 Comments
POSTED:04/06/2024
Level:Easy
Yield:3-4 servings
Total:30 min
(includes chilling time)
Active:15 min

The key to making scallion pancakes lies in achieving a crispy exterior while maintaining a thin, chewy layer inside. The method I'm going to teach you today is similar to making Indian pancakes or other types of pancakes, but scallion pancakes are even more delicious. Before we begin, let's learn together about the techniques and methods for making scallion pancakes!


1. What is a scallion pancake?

A scallion pancake is a type of snack popular in northern China, belonging to the Fujian or Shandong cuisine. It mainly consists of flour and chopped scallions, with a savory flavor. In Shanghai, China, it's a popular street food. Nowadays, almost every Chinese restaurant offers scallion pancakes, and they are also available in the freezer section of Asian grocery stores.


2. What are the main ingredients for scallion oil?

The traditional scallion pancakes use simple ingredients, mainly flour, chopped scallions, salt, oil, and water. These ingredients are readily available in Chinese stores. For the scallion pancakes I'm making today, I'll also add roasted black sesame seeds for garnish.


3. What kind of scallions are used to make scallion pancakes?

Scallions are used to make scallion pancakes.

Scallions are thinner and easier to finely chop, allowing them to blend more easily with the dough. They also have a strong onion flavor, contributing to the crispy texture and delicious aroma of the scallion pancakes.


4. What oil is used to make scallion pancakes?

Traditional Chinese scallion pancakes are typically made with lard, as it helps to create layers and imparts a richer flavor. Therefore, I recommend using lard if possible.

However, if you are vegetarian, you can use coconut oil, peanut oil, rapeseed oil, sunflower oil, olive oil, or vegetable oil instead.


5. How to knead the dough for scallion pancakes?

Some people use stand mixers to knead the dough, but I prefer to knead it by hand. Here are some tips for kneading dough:

Start by adding hot water slowly to the flour while stirring. Stir until the hot water is fully absorbed. Then, slowly add cold water and continue stirring. Once all the water is added, the dough will form into thin flakes. At this point, start using your hands to bring everything together. If there is too much dry flour, you can add a little water. If the dough is too sticky, you can add a little flour. After pressing all the dough together, there should be very little or no dry flour left. After kneading the dough, let it rest for 20 minutes, then knead it again for 1 minute until it forms a smooth dough.

INGREDIENTS

MAIN INGREDIENTS

  • 300g medium gluten flour
  • 60g chopped scallions
  • 60g hot water

ACCESSORIES

  • 10g scallion (for the oil dough)
  • Some lard (for the oil dough)
  • 10g medium gluten flour (for the oil dough)
  • Some roasted black sesame seeds
  • 90g room temperature water

SEASONINGS

  • A pinch of salt

DIRECTIONS

STEP 1

Prepare all ingredients in advance. Pour 60g of hot water into the flour (the water temperature should be slightly hot), and quickly stir with chopsticks.

Prepare ingredients, add hot water to flour, stir quickly with chopsticks.

STEP 2

Gradually add room temperature water in small amounts, kneading the flour into a dough.

Gradually add water and knead flour into dough for best results.

STEP 3

Place the dough on a flat surface for easier handling.

Handle dough on flat surface for easier manipulation.

STEP 4

Knead the dough until it becomes relatively smooth, then cover it with plastic wrap and let it rest for 20 minutes.

Tips:

I usually knead the dough in the evening, seal it, and refrigerate it. The next morning, when I use it, I take it out and let it come to room temperature for 20 minutes.

Knead dough until smooth, let rest for 20 mins; refrigerate overnight for easy use.

STEP 5

While the dough is resting, prepare the oil dough: pour an appropriate amount of lard into a pan, then add the scallion pieces to the cold oil. Fry over low heat until the scallion pieces are slightly browned.

Prepare oil dough by frying scallion pieces in lard until browned. Rest dough.

STEP 6

Place 8g of medium gluten flour into a bowl. Remove the scallion pieces from the pan, then pour the hot oil into the flour. Quickly stir until well combined to make the oil dough.

Combine 8g medium gluten flour with hot oil to make oil dough.

STEP 7

Roll the rested dough into a long strip.

Roll rested dough into long strip.

STEP 8

Divide it into five equal parts.

Divide content into five equal parts.

STEP 9

Further shape each divided dough slightly, as shown in the image.

Shape divided dough as shown.

STEP 10

Roll out each dough into a thin sheet.

Roll out dough into thin sheets.

STEP 11

Brush with the oil dough, sprinkle with some salt.

Brush oil dough with salt.

STEP 12

Sprinkle with chopped scallions.

Add scallions for extra flavor.

STEP 13

Sprinkle with roasted black sesame seeds.

Sprinkle roasted black sesame seeds over dish for added flavor.

STEP 14

Roll up the dough.

Roll dough.

STEP 15

Roll it into a long strip, as shown in the image.

Tips:

You can roll it a little longer if desired.

Instructions to roll it into a long strip with the option to extend the rolling.

STEP 16

Coil it into a roll and press it down slightly with your hands.

Coil, roll, press with hands.

STEP 17

Roll it out, trying to make it as thin as possible. This will make it crispier when eaten.

Roll out dough thinly for crispy texture when baked.

STEP 18

Pour an appropriate amount of oil into a pan and heat it over low heat. Once the oil is hot, place the pancake into the pan.

Heat oil in pan, place pancake, cook on low heat.

STEP 19

Fry until both sides are golden brown.

Fry until golden brown on both sides.

Recipe analyzer

  • Recipes: Chinese Scallion Pancakes
  • Main Ingredients:8
  • Servings per recipe:1
  • Servings size:565 g
Nutritional Summary of Recipe
Amount per 530 g= 1 serving(s)
  • Energy (calories):1342 kcal
    74%
  • Protein:47.39 g
    90%
  • Fat:19.67 g Why gray?
    102%
  • Carbohydrates:236.56 g
    97%
Calorie breakdown
  • Protein: 15%
    195 kcal
  • Fat: 13%
    174 kcal
  • Carbohydrates: 73%
    975 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
10:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

7 REVIEWS

Review
Your rating:
UrsulaOctober 09, 2024

Chinese scallion pancakes are golden and crispy, with layered crust and scallion aroma, every bite is a wonderful experience, simply a delicious dish that brings back memories!
reply:
October 12, 2024
Thank you for your compliments! The crispy texture and scallion flavor of the Chinese scallion pancake is truly unforgettable, I hope you continue to enjoy this delicious dish.
VincentSeptember 25, 2024

When I make Chinese scallion pancakes, I always worry that the crust is too dry and hard and not crispy enough, what adjustments can be made to make the pancakes more crispy and flavorful?
reply:
September 27, 2024
You can increase the amount of oil moderately or add some ghee into the dough, and at the same time, you can flip the pancake a few more times to make sure both sides are evenly heated, which can increase the crispy texture of the crust.
TabithaSeptember 15, 2024

Whenever I try to make Chinese scallion pancakes, I always find that the crust is not fluffy and fluffy enough, what are the tips to make the scallion pancakes more fluffy and delicious?
reply:
September 17, 2024
Try adding the right amount of vegetable oil to the dough, mixing it well and letting it sit for a while to increase the softness and layering of the crust; it's also crucial to get the heat right when frying the pancakes.
CharlesAugust 01, 2024

Does it have to be hot water? Why not cold water?
DavidJuly 19, 2024

Enjoy it for breakfast, lunch or as a snack, with a texture and flavor that is perfect for many occasions.
AnnaJune 04, 2024

My husband is Chinese and he loves scallion pancakes, I followed this recipe to make scallion pancakes today, the recipe is very easy to follow and made scallion pancakes and loved them!
JackJune 04, 2024

Chinese Scallion Pancakes come out really good, my whole family loves them!
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