Scallion Pancakes
- 45m Prep Time
- 15m Cook Time
- 1h 0mReady In
A classic Chinese scallion pancake recipe passed down from a grandmother. Crispy, flaky layers with savory scallions, perfect as a snack or side dish.
Ingredients
- 2 cup all-purpose flour
- 3/4 cup hot but not boiling water
- 1/2 tsp kosher salt
- 1/2 cup shortening or vegetable oil divided
- 1/2 cup scallions finely chopped, divided
- vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.7 mg
- Iron: 3.08 mg
- Magnesium: 16.7 mg
- Phosphorus: 72.1 mg
- Potassium: 101 mg
- Zinc: 0.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup all-purpose flour
- 3/4 cup hot but not boiling water
- 1/2 tsp kosher salt
- vegetable oil for frying
Prepare
- 1/2 cup shortening or vegetable oil, divided
- 1/2 cup scallions, finely chopped, divided
Let's Cook
-
Step 1.
In a mixing bowl, stir together 2 cups all-purpose flour, ¾ cup hot (not boiling) water, and ½ teaspoon kosher salt until a sticky dough forms.
-
Step 2.
On a lightly floured surface, knead the dough until smooth, soft, and elastic, about 10 minutes.
-
Step 3.
Place the dough in a covered bowl or seal it in a plastic bag; let it rest for 30 minutes.
-
Step 4.
Divide the rested dough into 4 equal pieces.
-
Step 5.
On a lightly floured surface, roll out one piece of dough into a rough circle about ⅛-inch thick.
-
Step 6.
Spread 2 tablespoons of shortening over the surface of the dough, then sprinkle 2 tablespoons of finely chopped scallions evenly on top.
-
Step 7.
Starting from one end, roll the dough tightly into a cigar shape, then coil it into a spiral like a cinnamon bun, enclosing the shortening and scallions.
-
Step 8.
Roll the coiled dough flat again into a circular pancake about ¼-inch thick. Repeat steps 5–8 with the remaining 3 pieces of dough.
-
Step 9.
Heat 2 to 3 tablespoons of vegetable oil in a wok over medium-high heat. Place one pancake into the wok and reduce the heat to medium. Fry until golden brown, about 3 minutes, then flip and cook the other side until golden brown. Transfer the cooked pancake to a plate.
-
Step 10.
Add a little more oil to the wok, heat it, and repeat frying the remaining pancakes one at a time, adjusting oil as needed.
-
Step 11.
Cut each pancake into wedges and serve.