Crispy Chinese Scallion Pancakes
These crispy Chinese scallion pancakes feature perfectly flaky layers and a savory scallion flavor, making them an addictive snack or side dish that’s quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Chinese
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3/4 cup (180ml) boiling water
- 3 tablespoons vegetable oil, plus more for frying
- 1 teaspoon salt
- 4–5 scallions (green onions), finely chopped
- 1 tablespoon sesame oil
- Pinch of five-spice powder (optional)
- Chili flakes to taste (optional)
Instructions
- Prepare the Dough: In a large bowl, combine 2 cups (250g) all-purpose flour and 1 teaspoon salt. Slowly pour 3/4 cup (180ml) boiling water into the flour while stirring. When cool enough to handle, knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Prepare the Scallion Mixture: Finely chop 4-5 scallions. In a small bowl, mix scallions with 1 tablespoon sesame oil and a pinch of salt. Add five-spice powder or chili flakes if desired. Set aside.
- Divide and Roll the Dough: Divide rested dough into 4 equal pieces. Roll one piece into an 8×6 inch (20×15 cm) thin rectangle. Brush with 1 tablespoon vegetable oil, then evenly sprinkle a quarter of the scallion mixture over it.
- Form the Flaky Layers: Roll the dough from the long edge into a tight cylinder. Coil into a snail shape, tuck the end underneath, flatten gently, then roll out again into a 6-inch (15 cm) pancake about 1/8 inch (3 mm) thick.
- Cook the Pancakes: Heat 1-2 tablespoons vegetable oil in a non-stick or cast iron skillet over medium heat. Fry each pancake for 2-3 minutes per side until golden brown and crispy. Adjust heat as needed.
- Drain and Serve: Transfer pancakes to a paper towel-lined plate to drain excess oil. Serve hot with soy sauce or preferred dipping sauce.
Notes
Resting the dough is crucial for flaky layers. Use a well-seasoned cast iron skillet or non-stick pan for best results. Dough can be made a day ahead and refrigerated. For extra crispiness, brush oil between dough layers and keep oil hot but not smoking during frying. Pancakes can be baked at 400°F (200°C) for 15-20 minutes as a lighter alternative.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
Keywords: scallion pancakes, Chinese pancakes, crispy pancakes, savory snack, flaky pancakes, easy Chinese recipe