Chinese Scallion Pancakes Recipe – Crispy Flaky Layers
There are few things more satisfying in the kitchen than transforming a simple ball of dough into something truly spectacular. For me, that spectacular something is often this Chinese Scallion Pancakes recipe. The moment you bite into one, you get that incredible contrast: a shatteringly crisp, golden-brown exterior giving way to soft, chewy, and distinctly separate layers, all woven through with the fresh, pungent aroma of spring onions. It’s a texture and flavour combination that is simply irresistible.
I’ve been making this for over 6 years, and it never disappoints. It’s a recipe I’ve tweaked and perfected, learning the little tricks that make all the difference between a good scallion pancake and a great one. The magic lies in a technique called lamination, where we create paper-thin layers of dough and oil that separate during cooking to produce that signature flakiness. It might sound complex, but I promise it’s a wonderfully mindful and rewarding process.
This savory pancake recipe is brilliant for so many occasions. It can be a fantastic starter to a larger meal, a satisfying lunch alongside a dipping sauce, or just a delicious snack when you fancy something savoury and comforting. Anyone who loves the textures of good pastry and the fresh flavour of onions will find these absolutely delightful.
Recipe Overview
This Chinese Scallion Pancakes recipe focuses on creating the flakiest possible texture through a specific dough-handling technique. The flavour is deeply savoury and oniony, with a toasty aroma from the pan-frying and a hint of nutty sesame oil. The dough itself is a ‘hot water dough’, which gives it a uniquely soft and pliable texture that’s a joy to work with. After testing countless methods, I’ve found that the double-resting period is non-negotiable for achieving the best results.
- Prep Time: 20 minutes (plus 40 minutes resting)
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4 large pancakes
- Difficulty: Medium
Why You’ll Love This Chinese Scallion Pancakes Recipe
- Authentic Flaky Layers: This isn’t a dense, bready pancake. The specific rolling and coiling method creates dozens of paper-thin, chewy layers that puff up beautifully in the pan.
- Active Cooking in 15 Minutes: While the dough needs to rest, the hands-on frying time is very short, making it manageable for a weekday treat or weekend project.
- A Flexible Base: Feel free to add a tablespoon of toasted sesame seeds to the filling for extra crunch, or a tiny pinch of Chinese five-spice powder for a warmer flavour profile.
- Ideal for Sharing: These work wonderfully as a starter for a dinner party, cut into wedges and served with a dipping sauce. They’re also great alongside a simple soup for a light meal.
- Family Tested: My kids always get excited when they see me making the dough for these. They love pulling the flaky layers apart, and it always gets compliments when we have guests over.
Ingredients You’ll Need
The beauty of this scallion pancake recipe is its reliance on simple, everyday pantry staples. For the sesame oil, I always use a toasted variety, like the Lee Kum Kee brand, as it lends a much deeper, nuttier flavour than standard sesame oil. You’ll be amazed at the difference it makes.
- 300g plain flour, plus extra for dusting
- 1/2 teaspoon fine sea salt
- 120ml boiling water
- 60ml cold water
- 4 tablespoons vegetable oil or other neutral oil, divided
- 1 tablespoon toasted sesame oil
- 100g spring onions (about 1 bunch), finely chopped
- For the Simple Dipping Sauce:
- 3 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 spring onion, finely sliced (optional)
- 1/2 teaspoon chilli flakes or chilli oil (optional)
Sara’s Tip: Don’t be tempted to skip the hot water step! Using boiling water to start the dough gelatinises some of the starches in the flour. This process, as explained in depth on sites like Serious Eats, creates a dough that is much softer and less elastic, making it easier to roll out thinly without it springing back.
How to Make Chinese Scallion Pancakes
The process involves making a soft dough, letting it rest, then creating layers before the final pan-fry. Follow these steps closely, and you’ll be rewarded with perfectly flaky results. We’ll be patient with the dough, giving it time to relax—this is the key to success.
- Make the Dough: In a large bowl, whisk together the 300g of plain flour and the salt. Pour in the 120ml of boiling water and use a pair of chopsticks or a fork to mix it into a rough, shaggy mass. Be careful as the water is very hot. Now, pour in the 60ml of cold water and mix again until it starts coming together.
- Knead and Rest: Tip the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should feel soft and slightly tacky, but not sticky. Form it into a ball, place it back in the bowl, cover with a damp tea towel, and let it rest at room temperature for at least 30 minutes. This rest is crucial for relaxing the gluten.
- Prepare the Filling: While the dough rests, prepare your filling. In a small bowl, combine the finely chopped spring onions, 2 tablespoons of vegetable oil, and 1 tablespoon of toasted sesame oil. Mix well.
- Divide and Roll: After resting, the dough will be noticeably softer. Divide it into four equal pieces. Working with one piece at a time (keep the others covered), roll it out on a lightly floured surface into a very thin rectangle, as thin as you can get it without tearing.
- Fill and Roll Up: Spread a quarter of the spring onion mixture evenly over the surface of the rolled-out dough, leaving a small border around the edges. Starting from one of the long sides, roll the dough up tightly into a long, thin log, like a cigar.
- Coil and Rest Again: Take the log and, starting from one end, coil it up into a tight spiral, like a snail’s shell. Tuck the outer end underneath the coil. Lightly flatten the spiral with the palm of your hand. I find that this step is what creates those beautiful, distinct layers. Repeat with the remaining three pieces of dough. Let the coils rest for 10 minutes.
- Final Roll: Take one of the rested coils and, on a lightly floured surface, gently roll it out into a circle about 15-18cm (6-7 inches) in diameter. Don’t press too hard, as you want to maintain the layers you’ve created.
- Pan-Fry the Pancakes: Heat 1/2 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Carefully place one pancake into the pan and cook for 2-3 minutes per side, until it’s deeply golden brown, crisp, and puffed up in spots. Repeat with the remaining pancakes, adding a little more oil to the pan for each one.
- Serve: Once cooked, you can gently scrunch the pancake from the sides towards the centre to fluff up and separate the layers. Slice into wedges and serve immediately with the dipping sauce.
Tips From My Kitchen
- Temperature Control: Keep your frying pan on a steady medium heat. If the heat is too high, the outside will burn before the inside layers are cooked through. If it’s too low, the pancake will absorb too much oil and become greasy instead of crisp.
- The Secret Step for Flakiness: The coiling step is everything. I learned that after rolling the dough into a log, gently stretching it a little longer before coiling helps to create even more, thinner layers. Be gentle, but don’t be afraid to give it a little pull.
- Make-Ahead: You can prepare the pancakes up to the coiled stage (step 6). Place the coils on a parchment-lined tray, not touching, and freeze until solid. Then transfer them to a freezer bag. You can cook them directly from frozen, just add a couple of extra minutes of cooking time per side on a slightly lower heat.
- Storage: Cooked scallion pancakes are best eaten fresh. However, leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat them in a dry, non-stick frying pan over medium heat for a minute or two per side to bring back their crispness.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.
- Large mixing bowl
- Rolling pin
- Pastry brush (optional, for spreading the oil)
- Large non-stick frying pan or skillet
- Chopping board and sharp knife
Common Mistakes to Avoid
- Not Rolling Thinly Enough: The initial roll (step 4) needs to be as thin as possible. A thicker dough will result in fewer, doughier layers. If the dough keeps springing back, let it rest for another 5-10 minutes before trying again.
- Using Too Much Flour: Only use the minimum amount of flour needed to prevent the dough from sticking when you roll it. Excess flour can be absorbed into the dough, making the finished pancakes tough and dry.
- Skipping the Rest Time: I can’t stress this enough! Resting the dough allows the gluten strands to relax. Skipping this step will make the dough difficult to roll out and will result in a tough, chewy pancake rather than a soft, flaky one.
What to Serve With Chinese Scallion Pancakes
While delicious on their own with a simple dipping sauce, these savory pancakes are also a fantastic accompaniment to a larger meal. They add a wonderful texture and carb component.
- Spicy Chicken Dishes: The savoury, oniony flavour of the pancakes is a brilliant counterpoint to something with a bit of a kick, like my Bang Bang Chicken Thighs.
- Simple Stir-Fried Greens: Serve alongside some quickly stir-fried pak choi or broccoli with garlic and ginger for a balanced and satisfying meal. The pancakes are great for mopping up any sauce. For a more substantial main, they are also delicious with something like this Bacon Brown Sugar Chicken Tenders.
- Drink Pairing: A crisp, light lager or a floral green tea both work beautifully to cleanse the palate between bites of the rich, flaky pancake.
Frequently Asked Questions
Chinese Scallion Pancakes Recipe
Ingredients
Method
- Make the Dough: In a large bowl, whisk together the 300g of plain flour and the salt. Pour in the 120ml of boiling water and use a pair of chopsticks or a fork to mix it into a rough, shaggy mass. Be careful as the water is very hot. Now, pour in the 60ml of cold water and mix again until it starts coming together.
- Knead and Rest: Tip the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should feel soft and slightly tacky, but not sticky. Form it into a ball, place it back in the bowl, cover with a damp tea towel, and let it rest at room temperature for at least 30 minutes. This rest is crucial for relaxing the gluten.
- Prepare the Filling: While the dough rests, prepare your filling. In a small bowl, combine the finely chopped spring onions, 2 tablespoons of vegetable oil, and 1 tablespoon of toasted sesame oil. Mix well.
- Divide and Roll: After resting, the dough will be noticeably softer. Divide it into four equal pieces. Working with one piece at a time (keep the others covered), roll it out on a lightly floured surface into a very thin rectangle, as thin as you can get it without tearing.
- Fill and Roll Up: Spread a quarter of the spring onion mixture evenly over the surface of the rolled-out dough, leaving a small border around the edges. Starting from one of the long sides, roll the dough up tightly into a long, thin log, like a cigar.
- Coil and Rest Again: Take the log and, starting from one end, coil it up into a tight spiral, like a snail's shell. Tuck the outer end underneath the coil. Lightly flatten the spiral with the palm of your hand. I find that this step is what creates those beautiful, distinct layers. Repeat with the remaining three pieces of dough. Let the coils rest for 10 minutes.
- Final Roll: Take one of the rested coils and, on a lightly floured surface, gently roll it out into a circle about 15-18cm (6-7 inches) in diameter. Don't press too hard, as you want to maintain the layers you've created.
- Pan-Fry the Pancakes: Heat 1/2 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Carefully place one pancake into the pan and cook for 2-3 minutes per side, until it's deeply golden brown, crisp, and puffed up in spots. Repeat with the remaining pancakes, adding a little more oil to the pan for each one.
- Serve: Once cooked, you can gently scrunch the pancake from the sides towards the centre to fluff up and separate the layers. Slice into wedges and serve immediately with the dipping sauce.
Notes
I really hope you give this Chinese Scallion Pancakes recipe a go. There is something so rewarding about mastering the technique and pulling apart those flaky, steaming layers. It’s a true taste of what simple ingredients can become with a little bit of care. If you do try it, please leave a comment below and let me know how you got on! Happy cooking, Sara.
