Description
Hey friends, Beau here from Feastical! If you’ve ever craved a snack that’s crispy, chewy, flaky, and packed with savory scallion goodness, you’re in the right place. Chinese Scallion Pancakes look and taste like something you’d order from a restaurant, but they’re shockingly simple to make at home — no special equipment or ingredients required. With just flour, water, oil, and scallions, you’ll create layers that puff, crisp, and practically beg to be dipped in something tasty.
Ingredients
For the Dough
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2 cups all-purpose flour
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¾ cup hot water
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¼ cup cold water
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½ tsp salt
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1 tbsp vegetable oil (for brushing dough)
For the Filling
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½ cup finely chopped scallions (green onions)
For Cooking
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2–3 tbsp vegetable oil (for pan-frying)
Instructions
In a bowl, mix the flour and salt. Slowly stir in the hot water until the dough becomes shaggy. Add the cold water and mix until a rough dough forms.
Move the dough to a lightly floured surface. Knead for 8–10 minutes until smooth and soft. Cover with a slightly damp towel and let it rest for 30 minutes — this is key for easy rolling.
Cut the dough into 4 equal pieces. Working with one piece at a time, roll it into a thin circle (about 8–9 inches). Brush lightly with oil and sprinkle with scallions.
Roll the dough into a long log. Coil it into a spiral (like a cinnamon roll), tuck the end under, and gently flatten. Let the spiral rest 5 minutes. Then roll it out again into a 6–7 inch circle.
Heat a thin layer of oil in a non-stick pan over medium heat. Place the pancake in and cook 2–3 minutes per side until golden and crispy. Repeat with the remaining dough.
Cut into wedges. Serve immediately with dipping sauce!
Notes
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Chop scallions finely so they don’t poke through the dough.
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Let the dough rest twice — once before dividing, once after coiling. This makes the dough easy to roll thin.
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Don’t overcrowd the pan. One pancake at a time gives the best crisp.
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A wire rack keeps them crispy instead of steaming on a plate.