Chinese Scallion Pancakes





Introduction: Chinese Scallion Pancakes

 Scallion Pancakes are one of my favorite Chinese snacks. They're served with congee, as part of dim sum, as appetizers, and as street food. And they're easier than you may think. Let's get started.

Step 1: Making the Dough

 Scallion Pancakes, like a lot of other Chinese dishes, use what's called a hot water dough. Put 2 cups of all-purpose flour in your mixer of food processor, and slowly boiling water, while the mixer is running, until the dough pulls together in a tight ball. You'll need about one cup of water, more or less. 

Remove the dough from the mixer, wrap it in plastic, and place it in the fridge to cool down for 10-20 minutes.

Step 2: Rolling Out and Adding Onions

 Take the cooled dough and divide it into four parts. Take one part, roll it into a ball, and then press and roll it into a disk around 8-10" in diameter. Brush lightly with sesame oil, sprinkle with chopped green onions or CHinese garlic chives, and roll up like a cigar.

Step 3: Coiling the Dough

 Roll the cigar up like a snail, tucking the end underneath.

Step 4: Final Rolling

 Now roll the snail out flat. That's it- it's ready to fry.

Step 5: Cooking

 Fry over medium heat in a lightly oiled pan until browned on both sides.  I like to use peanut oil, but canola is fine, too.

Step 6: And You're Done!

 Cut the cooked pancake into wedges, salt lightly, and serve.



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29 Discussions

One reason it is not baked is because it's called "dead dough" (hot water is used, no rising agent used). If baked, I suspect it'll come out rock hard. Another reason that it is pan fried is because there is no oven in regular Chinese family kitchen, although there may be oven in a restaurant (that makes bread or roasts meat). So a lot Chinese food is either boiled, steamed, pan fried or deep fried.

despite common opinion, fat and frying is actually not unhealthy at all (humans need quite a lot of fat for our nerves) if you use the right oils. use olive oil if you want to be healthy. pancakes are cooked in a pan, they won't be pancakes otherwise :)

Frying's quicker, and so long as you have a normal level of exercise, it's not that bad for you

Meh, frying is never really healthy. Even if you exercise if you don't put the right stuff in your body its not gonna be healthy.

Well according to my metabolism, three eggs for breakfast, all fried in olive oil is the right stuff!

lol good. but i'm guessing that means it IS bakeable/cookable by other means. shoulda figured that anyways...

Heck yeah. you could bake it, grill it, maybe even boil it and get some sort of chinese scallion flat pancake-shaped donut! *gasps at the sheer thought*

that'd be onion chives, yep, and you could add a little bit of garlic to get the flavor :)

Instead of a dipping sauce at the end, we add white pepper and a little salt along with the scallions rolled in the pancake, I'm notorious for adding huge amounts of pepper and making my pancakes too spicy for anyone but me to eat (Mwahaha, all the pancakes are mine!!!)

nice instructable! Looks very easy! Now I need to go make some...

I think these could be good with some nori flakes and some cooked squid added to it (squid is actually very good)

I saw this instructable, and decided I needed scallion pancakes RIGHT NOW. I'm currently eating them and getting grease on my laptop. Next time I think I need to use more scallions. Thanks for the recipe!

1 reply

I can't wait to make some of these. Sounds fantastic. If I knew how simple it was, I would have been eating these all through college...

mmm.. scallion pancakes!  Great idea for an instructable!

Can anyone offer sauce suggestions?  I've had these in various restaurants served with a sweetened soy sauce, a chili/sesame soy version, and even with a fish sauce based version.  All quite good, but unfortunately, I don't know exactly what was in them.  Suggestions?

2 replies

I took some "Szechuan Sweet and Sour BBQ Sauce" and mixed it with equal parts soy sauce. It works for me.

We've made a chili-garlic-oil-vinegar-salt mix for years and love it. No need to get fancy. Make in the proportions you like, but don't omit too much salt or vinegar as they help preserve the 'sauce'. Friends also like a pinch of sugar. Personally, we don't make too much at a time. But it is pretty long lasting if you pay attention to cleanliness.  

Try and use the freshest garlic and chilis and experiment with the different vinegars and chilis, there are a zillion types. 

Just chop and mash the whole thing together and put in a  CLEAN jar and check the lid is in good condition. We put a seal of plastic wrap over the jar before putting the lid back on. Wear rubber gloves when using chilis!