Scallion Pancake

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Scallion Pancake is a beloved Chinese street-food classic featuring a tender, chewy dough coiled into a tight spiral so it fries up shatteringly flaky. Each bite delivers toasty golden layers, salty aromatic oil, and the fresh, oniony bite of finely chopped green scallions. Serve it hot as a snack, appetizer, or alongside soups and stir-fries.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 50 gCarbs
• 2 gFiber
• 2 gSugar
• 7 gProtein
• 540 mgSodium
• 115 mgPotassium
• 22 mgCalcium
• 2.5 mgIron
• 5 mgVitamin C
• 105 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (325 g) all-purpose flour, plus extra for dusting
• 3/4 cup (180 ml) just-boiled water
• 1/4 cup (60 ml) cold water
• 1/2 teaspoon fine sea salt
• 1 tablespoon neutral oil (vegetable or canola)

For the scallion filling

• 8 to 10 scallions, white and green parts (about 2 cups finely chopped)
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground white pepper
• 1/4 teaspoon five-spice powder (optional)

For the spiced oil paste

• 1/3 cup neutral oil (vegetable or canola)
• 1/3 cup (45 g) all-purpose flour
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon salt

For the soy-vinegar dip (optional)

• 2 tablespoons light soy sauce
• 1 tablespoon Chinkiang black vinegar
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 1 small garlic clove, grated

Directions

1. Make the dough: In a large bowl, whisk the flour and salt. Pour the boiling water over the flour and stir with chopsticks until shaggy, then add the cold water and bring it together into a rough dough. Knead for 3 to 4 minutes until smooth, coat lightly with the 1 tablespoon neutral oil, cover with a damp towel, and rest 25 to 30 minutes to relax the gluten.
2. Prepare the spiced oil paste: In a small saucepan, heat the 1/3 cup neutral oil over medium heat until shimmering. Whisk in the flour and cook, stirring constantly, for 2 to 3 minutes until the mixture turns a pale golden color and smells toasty. Stir in the sesame oil and salt, then scrape into a bowl and let cool to room temperature; it should spread easily with a spoon but not be runny.
3. Divide the rested dough into 4 equal balls (about 130 g each). Working one at a time, roll a ball on a lightly floured surface into a thin rectangle about 12 x 8 inches, keeping the other balls covered.
4. Spread about 1 heaping tablespoon of the spiced oil paste evenly over the dough, leaving a 1/2-inch border. Sprinkle with 1/4 of the chopped scallions, then season with 1/4 teaspoon of the salt, a pinch of white pepper, and a pinch of five-spice if using.
5. Roll the dough up tightly into a long log, then pinch the seam and ends to seal. Coil the log into a snail shape, tucking the tail underneath, and press gently to flatten. Let the coil rest 5 minutes, then roll it out again into a 7- to 8-inch round about 1/4 inch thick (avoid pressing too hard or the layers will fuse).
6. Heat a heavy 10-inch nonstick or cast-iron skillet over medium heat and add 1 tablespoon neutral oil. When the oil shimmers, lift a pancake into the pan and cook 2 to 3 minutes until golden-brown spots appear on the bottom, then flip, drizzle 1/2 teaspoon oil around the edges, and cook another 2 to 3 minutes. Flip once more and cook 30 to 60 seconds per side to drive out any raw flour flavor and crisp the layers.
7. Transfer the cooked pancake to a cutting board and immediately cut into 6 wedges with a sharp knife or tear apart by hand. Keep warm in a low oven (200°F / 95°C) while you cook the remaining pancakes, stacking them on a plate to keep them soft inside and crisp outside.
8. Whisk the dip ingredients together in a small bowl until the sugar dissolves. Serve the hot scallion pancakes with the dipping sauce on the side, or with chili crisp for extra heat.

Cook’s Notes

• Half-boiling-water dough (semi-hot water method) gives a tender yet chewy texture; use all cold water for a snappier bite, or all hot water for a softer, more melt-in-mouth result.
• Don't rush the resting step for either the dough or the coiled spirals. Gluten relaxation is what lets you roll the dough paper-thin without it snapping back, and the short rest after coiling helps the layers set before pan-frying.
• Cook on medium (not high) heat so the inside cooks through before the outside burns. If the pan is too hot, the exterior will char before the layers fully separate and crisp.
• For extra-lacy layers, chill the coiled pancakes in the refrigerator for 15 minutes before the final roll-out; cold fat in the paste creates more distinct flaking as it hits the hot pan.
• Leftover pancakes reheat beautifully in a dry skillet over medium heat for 1 to 2 minutes per side, or in a 375°F / 190°C oven for 5 minutes. Skip the microwave or the layers will go soft and gummy.

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