Scallion Pancakes

Crispy, flaky, chewy and full of oniony flavor, scallion pancakes are among my favorite Chinese dishes. I grew up making scallion pancakes with my grandmother on the weekends for family brunch. For us, it was a family affair, with an auntie or uncle swirling the pancakes in oil before sliding them onto a cutting board and cutting them into wedges for the rest of the family to devour. But they’re just as easy to make as a solo zen exercise.

You start by rolling balls of hot water dough into flat circles, slathering them with sesame oil and then showering them with scallions or green onions and a sprinkling of salt. Then, carefully roll the discs into a log, tucking in any scallions that escaped, and coil the logs up like snail shells. Roll them out flat again, careful not to smash the multiple layers created within each scallion pancake.

Once you master this scallion pancake recipe, you can make large batches to keep in your freezer. These golden and slightly puffy layered savory pancakes are best served as an appetizer, snack or side dish with a spicy soy-based dipping sauce for some zing.

Ingredients for Scallion Pancakes

• All-purpose flour: You only need all-purpose flour and boiling water for the dough.
• Sesame oil: Sesame oil helps keep the layers of dough separate when rolling. Look for “toasted” or “roasted” sesame oil, which provides a rich, nutty flavor.
• Green onions: While subtle differences exist between scallions and green onions, you can use them interchangeably here (and in most recipes). Note that with either variety, the smaller ones taste sweeter and less sharp than the larger ones. Gently chop the greens as they bruise easily.
• Canola oil: Canola oil’s neutral flavor and high smoke point make it ideal for pan-frying.
• Soy sauce: We like to use reduced-sodium soy sauce as the base of our dipping sauce to keep the salt content in check.
• Brown sugar: Brown sugar adds sweetness and depth to the dipping sauce. Use light or dark brown sugar; the latter will have more molasses flavor.
• Gingerroot: Fresh ginger gives the sauce freshness, fragrance and spiciness.
• Rice vinegar: This mellow acid livens the sauce and helps cut through the grease. Look for unseasoned rice vinegar; seasoned rice vinegar includes sugar and salt.
• Crushed red pepper flakes: Crushed red pepper flakes add color and a spicy kick.

Directions

Step 1: Make the dough

TASTE OF HOME

Place the flour in a large bowl. Stir in boiling water until the dough forms a ball. Turn the dough onto a floured surface and knead until it’s smooth and elastic, four to six minutes. Place the dough ball in a large bowl, then cover and let it rest for 30 minutes.

Editor’s Tip: A pair of chopsticks is an excellent utensil for stirring the flour and water. If the dough doesn’t form into a ball in the bowl, turn it onto the floured surface and gather it before kneading. The result should be soft and supple, like a baby’s bottom, and slightly elastic. But it won’t snap back like pizza dough.

Step 2: Portion the dough

TASTE OF HOME

Place the ball of dough onto a floured surface. Divide it into eight equal portions.

Editor’s Tip: Cut the dough into eight equal portions by cutting the ball in half, each piece in half, and each resulting piece in half. Cover the dough with plastic wrap or a damp kitchen towel to prevent it from drying out while you work.

Step 3: Form the pancakes

TASTE OF HOME

Roll each portion of dough into an 8-inch circle. Brush each with 1/2 teaspoon of sesame oil; sprinkle with 1/8 teaspoon of salt and 1 heaping tablespoon of green onions.

TASTE OF HOME

Roll each piece into a thin cylinder (jelly-roll style).

TASTE OF HOME

Then, starting at one end, twist the cylinder onto itself to form a coil, like a snail shell. Pinch the end to seal. Using the palm of your hand, flatten it slightly.

TASTE OF HOME

With a rolling pin, roll the coil into a circle with 1/8-inch thickness.

Editor’s Tip: Western rolling pins work just fine, but if you can get ahold of a Chinese rolling pin, you’ll find it easier to work with. Chinese rolling pins look like fat 1-inch dowels and are much smaller and shorter, allowing for more control. Work with one portion of dough at a time, keeping the rest covered with a damp kitchen towel. The rolled disc doesn’t have to be a perfect circle—a square works too and may even be easier as you won’t lose as many scallions while rolling. Don’t worry if some scallions break through the dough, but be gentle. You don’t want to smush all those beautiful layers into one flat layer.

Step 4: Cook the pancakes

TASTE OF HOME

In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Cook one pancake at a time until golden brown, two to three minutes on each side.

Editor’s Tip: Give the pan a swirl and flip the pancake occasionally for more even cooking. Press the center of the pancake down once or twice to ensure the middle cooks through. As with many other types of pancakes, you may need to regulate the heat by raising or lowering it to avoid burning them.

Step 5: Make the sauce

TASTE OF HOME

In a small bowl, combine the soy sauce, brown sugar, ginger, rice vinegar, sesame oil and red pepper flakes. Serve the dipping sauce with the pancakes.

Editor’s Tip: When the pancakes come out of the pan, you can skip the sauce and simply sprinkle them with salt! Cut them into wedges right before serving.

ELLIE CROWLEY FOR TASTE OF HOME

Scallion Pancakes Variations

• Add bacon: The best bacon makes everything better. To add some smoky, savory flavor, swap some of the sesame oil for cooled bacon grease, or add some finely crumbled bacon in along with the scallions.
• Use another fat: You can use lard or schmaltz (rendered chicken fat) instead of sesame oil for flavor and fat.
• Add more sesame flavor: Sprinkle toasted sesame seeds over the sesame oil before cooking the pancake.
• Spice it up: Sprinkle some Chinese five spice or ground Sichuan peppercorns over the sesame oil with the scallions and salt.
• Punch up the dipping sauce: Add minced garlic, toasted sesame seeds or fresh chiles to the dipping sauce. Or swap out the rice vinegar for the more robust chinkiang (black) vinegar.
• Make it into an “egg” roll: Make a hack version of jian bing, a Chinese street food dish made with a crepe-like batter topped with egg, sweet and spicy sauces, scallions, cilantro and a crisp fried cracker. After the bottom of the pancake is cooked and golden, flip it over and crack an egg onto the cooked side. Break the egg up with a fork or chopsticks—it won’t be perfectly beaten—and spread it over the surface of the pancake. Continue to cook until the bottom side of the pancake is golden, then flip the pancake once more and allow the egg to cook. Transfer it to a cutting board, egg-side up, and spread a little hoisin sauce (and chili sauce or chili crisp, if you like) over the surface. Let it cool until it can be handled, then roll it up like a jelly roll. Cut it crosswise and serve.

How to Store Scallion Pancakes

Scallion pancakes are at their best right out of the pan, since they toughen as they cool. However, you can store the leftover cooked pancakes in a covered container or zip-top bag in the fridge. Scallion pancakes also freeze really well.

How long do scallion pancakes last?

Scallion pancakes last up to four days in the fridge. They’ll still be tasty when reheated, but will be chewier and heavier.

Can you freeze scallion pancakes?

To freeze uncooked scallion pancakes, set each on a piece of wax paper or parchment paper and arrange them in a single or double layer on a sheet pan. Let them freeze, then stack the pancakes with paper between each. Store them in a large zip-top freezer bag, pressing as much air out of the bag as possible. They’ll last up to two months. Cook the pancakes straight from the freezer, allowing one to two additional minutes of cooking time per side.

You can also freeze cooked scallion pancakes. Let them cool while whole. Stack them with wax or parchment paper between each pancake, then transfer them to a large zip-top freezer bag. Store them for up to two months.

Can you make scallion pancakes ahead of time?

You can stop forming the scallion pancake at various points. Wrap the kneaded dough in plastic wrap and refrigerate it for one day. Let it come to room temperature before rolling and forming the pancakes.

Uncooked pancakes can be stacked with wax or parchment paper layered in between, wrapped in plastic, and refrigerated in zip-top bags for one day. As discussed above, you can also freeze them.

How do you reheat scallion pancakes?

The best way to reheat scallion pancakes is in a nonstick pan with a bit of oil over medium heat, flipping occasionally until they’re crispy and warmed through. They can also be reheated in the microwave or oven until they’re warmed through, but they will be chewier this way.

Scallion Pancakes Tips

ELLIE CROWLEY FOR TASTE OF HOME

Why do you need boiling water to make scallion pancakes?

Boiling water is necessary to make scallion pancakes. It interacts differently with the flour’s starch, making the dough less elastic and easier to work with.

Can you make scallion pancake dough in a stand mixer?

Use the dough hook to make scallion pancake dough in a stand mixer. While on low speed, slowly add the boiling water to the flour. Knead until a soft ball of dough forms.

What can you serve with scallion pancakes?

Serve Chinese scallion pancakes with our soy-based dipping sauce, a sweet-hot Asian dipping sauce, chili oil or chili crisp, or serve them naked with just a sprinkle of salt. They’re great for a meal with other Chinese food recipes, like fried rice, chicken stir-fry or lo mein.