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Flaky Scallion Pancakes (Chinese Scallion Pancakes)
5 from 18 votes

Flaky Scallion Pancakes (Chinese Scallion Pancakes)

Flaky Scallion Pancakes feature a dough made with hot water and rested to develop gluten, layered with finely minced scallions and a sesame oil flour roux. These pancakes are pan-fried until golden and crispy on the outside while tender and layered within, showcasing the distinctive savory aroma and mild sharpness of fresh scallions.

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 390 kcal
Course: Breakfast, Snacks, Lunch
Cuisine: Chinese

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¾ cup water plus 1-2 tablespoons if required, hot
  • 2 cups scallion greens minced, fresh
  • vegetable oil or other neutral flavored cooking oil for frying the pancakes
For roux / Oil flour mixture
  • 3 tablespoons all-purpose flour
  • 4 tablespoons sesame oil
  • ¼ teaspoon salt

Instructions

Prepare the dough
    Cup of Yum
  1. Combine all-purpose flour, sugar, and salt in a bowl. Add hot water little by little and stir to combine until a mass of dough forms. At this point, it won't be a smooth dough.
Rest the dough
  1. Cover the dough with a wet towel or a cling film and leave it to rest for 30 minutes (an hour would be even better if you have time). Resting allows the gluten to expand. As a result it will be easier to roll.
Prepare the filling
  1. While the dough is resting, trim the scallion roots, remove any tough white parts, and mince them as finely as possible.
  2. Make the roux by combining flour, sesame oil, and salt in a bowl until smooth.
Roll the dough into pinwheels
  1. Once resting done, knead the dough for 1-2 minutes until soft and supple. Divide the dough into 4 equal-sized portions, shape them into smooth balls and cover them to ensure they don't dry.
  2. Divide the minced scallions into 4 equal parts.
  3. Smear a few drops of cooking oil on the work surface to prevent sticking. While working on one dough ball at a time, with a rolling pin, roll each ball as thin as possible into long rectangular sheets. Brush each piece with a thin layer of roux and evenly sprinkle green onions on top.
  4. Roll from one side tightly and make a log shape. Again roll from one end onto itself to make a pinwheel-like shape and tuck the loose end into the bottom. Repeat with the remaining dough balls and keep them covered.
Flatten the pancakes
  1. Gently flatten with your hand and roll out into 7-inch circle pancakes. 
Cook the pancakes
  1. Preheat a non-stick skillet on high heat. Add about 2 tablespoons of oil and swirl to coat. Then lower the heat to medium. Add a pancake and fry until the underside is evenly golden brown (around 3-4 minutes). Flip to the opposite side and fry until golden brown (another 2-3 minutes). 
  2. Finally, squeeze the pancake a couple of times from two sides using two spatulas. This will make the pancake look, even more, flakier and irresistible. Then transfer it to a wire rack. Repeat the same and fry the remaining pancakes.
  3. Serve immediately (or they will lose their crispiness), cutting like pizza triangles or tearing with your fingers. ENJOY!

Notes

  • Use hot water when mixing the dough to make it more pliable and easier to handle.
  • Allow the dough to rest for at least 30 minutes so the gluten relaxes, yielding a softer texture.
  • Remove tough white parts of scallions and mince finely for the best flavor and texture.
  • The flour and sesame oil roux is essential for creating flaky, layered pancakes.
  • Cook pancakes over medium heat to ensure crisp, golden exteriors without burning.

Nutrition Information

Calories 390kcal (20%) Carbohydrates 56g (19%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 6g (30%) Sodium 448mg (19%) Potassium 211mg (4%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 499IU (10%) Vitamin C 9mg (10%) Calcium 48mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 56g 19%
Protein 8g 16%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 6g 30%
Sodium 448mg 19%
Potassium 211mg 4%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 499IU 10%
Vitamin C 9mg 10%
Calcium 48mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.