Want to blow your mind? Then make a scallion pancake. Yeah, they’re not breakfast but they are pancakes of the savory kind. Our travels to Asia meant that we became spoiled on eating these before and after performing. Now you can make this rockin’ Chinese scallion pancake recipe to share with family and friends when they stop by.
Best Scallion Pancake Recipe
If you’ve never had a Chinese scallion pancake at a dim sum or while abroad, yeah, you’re gonna love them. These are sometimes referred to as Chinese pancakes or green onion pancakes. They are crispy outside with a little chewiness inside and they have those scallions in there for a bold flavor. Did we mention there’s dipping sauce? There is, and you’re going to be hooked!
Chinese Scallion Pancake Ingredients
- All-purpose flour – It all starts with this. Make sure you have some extra on-hand as you’ll need to flour your surface.
- Toasted sesame oil – It’s going to add an authentic taste.
- Boiling water – This does something wonderful to the dough to get the right texture.
- Chicken fat – Don’t have a meltdown if you don’t have this…you can use vegetable oil instead.
- Vegetable oil – Even if you sub out the warmed chicken fat, you’re going to need vegetable oil in this recipe, and extra for brushing the pancake.
- Scallions – Dice these up.
- Salt – Perks up all the flavors.
- Dipping sauce – You’ll make a dipping sauce from soy sauce, rice vinegar, chili oil, crushed red pepper flakes, and sugar.
Easy Scallion Pancake Recipe
These take a little longer so they’re the best for weekend hangouts, but they are really easy. We’ve got the steps for you below and all you’ve got to do is follow that to turn out this ragin’ snack or appetizer that you won’t be able to stop eating until it’s gone.
How do you make scallion pancakes from scratch?
Grab a large mixing bowl and whisk the flour and salt together. Then add sesame oil and boiling water, mixing with a wooden spoon. You’ll get a loose dough from this. Now, lightly flour a surface and put your dough there. Knead it about 5 minutes and it should become smooth. You’ll want to add dough as you do this to keep it from sticking. Once smooth, put it in a bowl, cover with plastic and let it sit for an hour at room temperature. After resting, divide it into 8 even pieces, roll out one dough ball at a time as thin as you can get it so each is about 10 inches in diameter. Then brush the fat or oil on top, add scallions, and season with salt. Roll it up like a tube, then roll into a coil to look like a cinnamon roll. Let them all rest for 30 minutes. And you’ll roll them out again before cooking over medium-low heat. They cook about 7 to 10 minutes per side, and when done, you’ll serve them with the most excellent dipping sauce.
Expert Tips and Tricks for the Perfect Scallion Pancakes Every Time
- You need hot water. Boiling hot. This is what gives Chinese scallion pancakes that nice chewy texture.
- You need time to let the dough rest, to roll things out, and all that stuff. Put on your favorite KISS album while you wait. It’s worth it!
- Make the dipping sauce too. It doesn’t take long so while you’re waiting for your dough, get that sauce ready.
What is a scallion (Chinese) pancake made of?
Scallion pancakes may sound exotic but they use ingredients that most people have in the pantry already – flour, vegetable oil, salt, water, sesame oil, and green onions.
Are scallion pancakes good for you?
The scallion pancakes you get in Chinese restaurants aren’t quite as good for you because they’re greasier. But if you make them yourself, you cut down on the grease factor and have a healthier way to do dim sum.
How to cook scallion pancakes?
Scallion pancakes are cooked on your stovetop. While they do take some time to prep with the dough and all, the cook time is actually quite short. You could certainly get them ready early and then throw them on the stove when your crew comes over.
Can you buy frozen scallion pancakes?
Sure, you can buy them in the freezer section, usually in Asian supermarkets. However, making them yourself will give you the best and most authentic flavors and textures of all.
What do you eat with scallion pancake?
Scallion pancakes can be eaten with any other dim sum, Chinese dish, or even put out for appetizers and snacks when you have a gathering. They are sublime on their own or with the dipping sauce.
What goes well with scallion pancakes?
If you’re putting out a spread of appetizers or game day snacks, these are perfect. Or you can make them part of a Chinese-style meal with stir-fried veggies, hot and sour soup, sesame beef, dumplings, or other dim sum dishes too.
How to store leftover scallion pancakes?
These need to go in the fridge after they’ve cooled down. In our experience, we almost never have any leftover. Hey, rockers have big appetites!
How long do scallion pancakes last?
These will be good for about 3 days in the fridge, so try to use them up by then or get them in the freezer.
Can you freeze scallion pancakes?
Yeah, you can, and you should if you can’t eat them all quickly. Put them in a freezer bag and make sure you use them up within 2 to 3 months.
How do you reheat scallion pancakes?
Do them on the stove on low heat until they’re warmed up. This prevents burning yet helps bring back some of the crispness on the exterior.
Watch How To Make Scallion Pancakes (Video)
Scallion Pancake Recipe
- 2 1/2 cups all-purpose flour ((plus extra for surface flour))
- 2 1/2 tsp toasted sesame oil
- 1 cup boiling water
- 1/3 cup chicken fat (warmed (can substitute vegetable oil))
- 8 tbsp vegetable oil (divided (plus extra for brushing))
- 2 cups diced scallions (thinly sliced (roughly 2 bunches))
- 1 tsp salt
- 3 1/2 tbsp rice vinegar
- 2 1/2 tbsp soy sauce
- 1 tsp chili oil
- 1/3 tsp crushed red pepper flakes
- 1/2 tsp sugar
- In a large mixing bowl add flour and salt and whisk together. Add in sesame oil and boiling water and mix with a wooden mixing spoon until it forms a loose dough.
- Lightly flour a working surface and place dough onto your surface. Begin kneading dough for about 5 minutes until the dough becomes smooth. While kneading, add flour as necessary to prevent your dough from sticking. Once dough is smooth, place it in a bowl, cover with plastic wrap and let it rest at room temperature for about an hour.
- Once your dough has rested for one hour, divide dough into 8 even pieces. On a lightly floured work surface, take one dough ball at a time and roll out as thin as possible. Once rolled out, each scallion pancake should be about 10” in diameter. Next evenly brush about 1 tbsp of chicken fat (or vegetable oil) over the top of the dough and spread a layer of diced scallions on top (about 1/4 cup) and season well with salt. Next roll the dough away from you into the shape of a cylinder. Once you have a tube-like cylinder, starting at one end, roll the dough into a coil like a. Cinnamon roll. Repeat the process with the remaining pieces of dough. Once you have 8 coils, cover with plastic wrap and let rest at room temperature for about 30 minutes.
- Starting with one dough coil at a time while keeping other coils covered, lightly flour a working surface and roll out dough coil into a 6” round pancake. Repeat with each remaining dough coil stacking them as you complete each one and separating by wax paper, or lightly greased foil to prevent them from sticking.
- Time for cooking. In a skillet on medium-low heat, add 1 tbsp of vegetable oil and heat until hot. Cook one scallion pancake at a time, flipping over frequently to prevent the scallions from burning. Cook until golden brown and crispy on both sides. It should take about 7-10 minutes to cook through. Remove scallion pancakes from skillet and place on wire rack or paper towel lined plate and let rest for a few minutes. Cut into triangles and serve with dipping sauce immediately!
- To make your scallion pancake dipping sauce, whisk together rice vinegar, soy sauce, chili oil, red pepper flakes and sugar in a mixing bowl until sugar is completely dissolved. Serve over scallion pancakes, or in a small dish for dipping.
As a huge fan of Asian foods, I was very excited to try my hand at making one of these golden beauties, and they did not disappoint! A common concern with scallion pancakes is they tend to be overly greasy from the oil. Oil is an essential ingredient used for the pancake’s texture and flavor. The good news is making scallion pancakes at home will be less greasy than the ones at restaurants. I’m happy to report that these were not greasy at all! I loved that this recipe requires sesame oil. The sesame oil gave the pancakes a unique nutty taste to the flaky layers of the dough. The dipping sauce is an absolute must! It’s the Yin to the pancake’s Yang. The sauce exudes a bold sweet flavor that compliments the savory pancake perfectly.