Few Chinese food staples offer as much satisfying crunch, savory depth, and handmade charm as scallion pancakes.
This asian recipe transforms a humble list of ingredients into golden, flaky rounds that balance crispy edges with chewy layers—all infused with the rich aroma of toasted scallions.
For anyone looking to add a reliable, crowd-pleasing item to their recipe rotation, this dish checks every box. It’s budget-friendly, requires no fancy equipment, and makes the most of pantry basics.
Why This Chinese Food Recipe Works So Well
What makes this recipe stand out is its clear structure and flexibility. It starts with a simple dough made from all-purpose flour, boiling water, and a bit of cold water for adjustment.
Unlike other Chinese recipes that might call for yeast or extended fermentation, this dough comes together quickly and is kneaded just enough to turn smooth and workable.
The use of scallions—freshly chopped and generously sprinkled—infuses each layer with a savory burst. A small pinch of sea salt enhances the depth of flavor, while neutral oil ensures the pancakes remain moist and flexible during shaping.
A key step involves rolling each portion of dough into a thin sheet, brushing it with oil, and sprinkling the scallions and salt evenly. This layered technique, followed by coiling and flattening, is what builds the iconic flaky texture.
The final shape—a disc about 4 to 5 inches in diameter—offers the ideal ratio of crisp surface to soft interior.
Tips for Perfect Results Every Time
One of the biggest tips for success with this recipe is patience. The dough must rest to relax the gluten, making it easier to roll out thin without springing back. Covered with an inverted bowl, the dough stays moist and supple for shaping.
When rolling the pancakes, ensure the scallions are tucked in and no gaps remain where oil could leak out. Any loose seams can cause uneven frying or gaps in the flaky layers. Once shaped into spirals, the final roll into discs locks in the layers.
For cooking, the temperature of the pan matters more than one might think. Cast-iron or nonstick pans should be heated to medium—hot enough to crisp the surface without burning.
Cooking each side for 3 to 4 minutes allows the dough to cook through while developing a golden, crunchy exterior.
Make-Ahead Magic & Serving Ideas
These pancakes aren’t just quick and satisfying—they’re also incredibly freezer-friendly. That makes them a fantastic option for meal prep or hosting.
After rolling the pancakes into discs, stack them between parchment layers and seal them in a resealable bag. When the craving hits, they go straight from freezer to skillet with no need to thaw.
Serve them sliced into wedges as an appetizer, paired with a soy-vinegar dipping sauce, or alongside a soup or noodle dish. They’re also great tucked into lunchboxes or enjoyed solo with chili oil for an extra kick.
For those interested in Chinese recipes that feel both approachable and exciting, this one brings restaurant-level payoff without complexity.
Even better, it invites experimentation: try mixing sesame seeds into the scallions, adding a pinch of five spice, or brushing the finished pancakes with a light drizzle of sesame oil for a glossy finish.
An Asian Recipe Worth Repeating
Few recipes offer the kind of hands-on satisfaction and flavor payoff found in scallion pancakes. They’re simple enough to make on a weeknight but special enough to serve at gatherings.
Best of all, they’re endlessly versatile—crispy when thin, chewy when thick, and always brimming with savory scallion goodness.
As part of a growing interest in Chinese food that’s accessible and deeply flavorful, this recipe is one to keep in regular rotation. It honors tradition while offering the flexibility home cooks love.
Chinese Scallion Pancake Recipe
Equipment
- Stand mixer with dough hook
- Rolling Pin
- cast-iron or nonstick pan
Ingredients
- 1½ cups all-purpose flour plus more as needed
- ½ cup boiling water
- 2 to 3 tablespoons cold water
- Neutral oil for shaping and cooking
- 1 teaspoon fine sea salt
- 1 cup finely chopped scallions about 4 scallions, white and green parts, patted dry before chopping
Instructions
- In a stand mixer bowl fitted with a dough hook, add the flour. While mixing on low, gradually stream in the boiling water, scraping down the sides of the bowl as needed to help the flour come together.
- Once the dough is shaggy and partially formed, begin adding cold water 1 tablespoon at a time until the dough becomes smooth and pulls away from the sides. Allow each addition to fully absorb before adding more water.
- Move the dough to a lightly floured surface and knead by hand for about 5 minutes, until soft and elastic. If it feels sticky, sprinkle in more flour a little at a time until smooth.
- Divide the dough into 8 equal portions and shape each into a ball. Lightly oil them and cover with a bowl to rest at room temperature for 45 to 60 minutes.
- When the dough is ready (it should flatten without springing back), flatten a ball into a rough rectangle about 4 by 9 inches on an oiled surface using a rolling pin.
- Brush the dough with a thin coat of oil, then sprinkle with a pinch of salt (around ⅛ teaspoon) and 2 tablespoons of chopped scallions.
- Roll the dough tightly from the short end into a cigar shape with the seam facing up, then coil it into a spiral like a snail shell. Tuck the end underneath and flatten gently into a disc. Repeat with remaining dough balls.
- Once all discs are shaped, roll each out into a 4 to 5-inch pancake. A smaller pancake will be thicker and chewier; a larger one will be thinner and crispier.
- Preheat a cast-iron or nonstick skillet over medium heat (cast iron should just begin to smoke; nonstick should be hot). Add 2 to 3 tablespoons oil to generously coat the pan.
- Fry 2 pancakes at a time, cooking each side for 3 to 4 minutes until golden brown and crisp. Repeat with the rest, working in batches.
Notes
- For make-ahead prep, freeze shaped but uncooked pancakes between parchment layers in a resealable bag. Cook straight from frozen—no need to thaw.
- Avoid high heat to prevent burning the outside before the dough is fully cooked inside.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.