Chinese Scallion Pancakes Recipe Easy Crispy Flaky Homemade Delight
Crispy, flaky Chinese scallion pancakes with layers of savory goodness, perfect as a snack or appetizer. This easy recipe delivers the perfect balance of chewy and crispy texture in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Chinese
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 3/4 cup (180ml) boiling water
- 2–3 tablespoons (30-45ml) cold water
- 1 teaspoon salt
- 4–5 scallions (green onions), finely chopped
- 1 tablespoon toasted sesame oil
- Vegetable oil (for frying, such as canola or peanut oil)
- Optional: pinch of white pepper
- Optional: chili flakes
Instructions
- In a large mixing bowl, combine 2 cups (240g) of all-purpose flour with 1 teaspoon salt. Gradually pour in about 3/4 cup (180ml) boiling water while stirring with chopsticks or a fork until the mixture starts to clump.
- Slowly add 2-3 tablespoons (30-45ml) of cold water to the dough. Mix until it comes together into a shaggy ball.
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If sticky, sprinkle a little more flour. Cover with a damp cloth and let rest for 30 minutes.
- While the dough rests, finely chop 4-5 scallions. Mix in 1 tablespoon toasted sesame oil and a pinch of white pepper if using.
- Divide the dough into 4 equal portions. Roll one portion into a thin rectangle about 8×10 inches (20×25 cm). Brush a thin layer of sesame oil over the surface.
- Evenly scatter a quarter of the chopped scallions over the dough sheet.
- Starting from the long side, roll the dough tightly into a log. Coil the log into a round snail shape, tucking the end underneath.
- Gently press the coil flat with your palm, then roll it out again into a circle about 6-7 inches (15-18 cm) in diameter.
- Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Place one pancake in the pan and cook for 2-3 minutes per side until golden brown and crispy. Adjust heat as needed.
- Remove pancakes and place on a paper towel-lined plate to drain excess oil. Repeat with remaining pancakes, adding more oil as necessary.
Notes
Let the dough rest at least 30 minutes to relax gluten for easier rolling. Use medium heat to cook pancakes to ensure inside cooks fully without burning the outside. Use enough oil for a crispy crust but avoid greasiness. Practice rolling and coiling for best flaky layers.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
Keywords: Chinese scallion pancakes, scallion pancakes recipe, crispy pancakes, homemade scallion pancakes, easy Chinese recipe, flaky pancakes, savory snack