Known for their crispy texture, savory flavor, and the fragrant aroma, scallion pancakes are a fan favorite for a reason. This pancake makes for delicious breakfast, snack, or appetizer. YUM! This recipe is the ultimate recipe to super flakey scallion pancakes.
History of Scallion Pancakes:
Scallion pancakes have been part of Chinese cuisine for over a thousand years. They likely originated during the Song Dynasty (960–1279 AD) or earlier. During this period, wheat cultivation became widespread in China, leading to the development of various wheat-based dishes, including pancakes.
Scallion pancakes are particularly associated with Northern Chinese cuisine, where wheat-based foods like noodles, dumplings, and pancakes are staples due to the region's wheat-growing climate. However, variations of scallion pancakes can be found throughout China, with regional differences in preparation and ingredients.
Like many iconic Chinese dishes, scallion pancakes likely started as humble street food, sold by vendors in marketplaces and along bustling streets. They were a convenient and tasty snack for people on the go.
The main ingredients for scallion pancakes include all-purpose flour, water, salt, thinly sliced scallions (green onions), and oil (usually sesame oil or vegetable oil). Some variations may include additional ingredients such as sesame seeds, minced garlic, or even Chinese five-spice powder for added flavor.
To make scallion pancakes, a dough is first prepared by mixing flour, water, and salt until a smooth dough forms. The dough is then divided into smaller portions, which are rolled out into thin circles or rectangles. Chopped scallions are then sprinkled over the dough, which is then rolled up into a tight spiral. The spiral is then rolled out again into a thin pancake, trapping the scallions within the layers of dough.
Traditionally, scallion pancakes are cooked on a griddle or skillet with a generous amount of oil. The pancakes are fried until golden brown and crispy on both sides, with the layers of dough separating slightly to create a flaky texture. The oil used for frying also infuses the pancakes with a rich flavor. Some recipes call for pan-frying, while others prefer deep-frying for a crispier texture.
Scallion pancakes are typically served hot and sliced into wedges or squares. They are often accompanied by a dipping sauce, such as soy sauce, vinegar, or a mixture of soy sauce, vinegar, and chili oil. Scallion pancakes can be enjoyed as a snack, appetizer, or side dish and are commonly served alongside other Chinese dishes.
My Inspiration Behind This:
I'm Cantonese, and although scallion pancakes aren't a traditional Cantonese dish, I don't remember a time were I didn't have a frozen pack of them at home. My favorite way to eat the scallion pancakes was just simply crisping them up on an oiled pan. Although they were good, they were nothing compared to the fresh ones I would get from Shanghainese restaurants. The ones from the restaurants were flakey, fragrant, and redefined the definition of crispy. It was unfortunate because as much as I wanted to buy an order to eat the next day, the pancakes would get oily and the taste just wasn't the same.
Therefore it urged me to create a recipe that had the same layers and layers of crispy goodness, but also were freezable so I could enjoy them whenever my heart desired some scallion pancakes! The secret to having a lot of layers is in how it's folded, and I have the instructions for just that down below.
Ingredients We're Working With:
Dough:
All-purpose flour - All-purpose flour provides structure to our pancakes. Iike to think of it as the framework of it all .
Salt - enhances the overall flavor of the bread and balances out the flavors.
Hot water - added to the flour mixture to activate the gluten proteins in the flour. This results in a more elastic and stretchy dough, which is crucial for creating the layers and flakiness in scallion pancakes
Cold water - Cold water slows down the formation of gluten in the dough which results in a more tender pancake.
Filling:
All-purpose flour - turns our filling into a paste, so it can be easily spread on top of our pancake sheets.
Vegetable - we want neutral oil to being out the natural flavors of the green onions
Salt - enhances the overall flavor of the bread and balances out the flavors
Green onions - you want to use fresh ones for maximum taste
Commonly Asked Questions:
Are there other ways I can eat scallion pancakes?
YES! YES! YES! I personally like it plain or with my favorite dipping sauce (listed down below). Another favorite way to eat them is pan frying them and adding an egg to it. My mom's favorite way is to wrap it in pork floss. Be creative with it, think of the scallion pancake as a vehicle that can hold endless combinations.
Are these freezable?
When I can make a recipe freezable, you know I definitely will do it. These pancakes can be stored for later. Instead of cooking, place each pancake onto a piece of parchment paper and stack them together. Place the pancakes in to a large ziplock bag. The pancakes can be stored for up to 2 months. When ready to use, let the pancakes thaw for 15 minutes and cook as instructed.
This is recipe #3 of my Brekky Favs Series, check out the others:
Prefer to Watch?: Click Here: Crispy Scallion Pancakes
Crispy Scallion Pancakes
Total Time: 45 mins | Servings: 5 pieces | Level: Intermediate |
Course: Breakfast, Snack, Appetizer
Cuisine: Chinese
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Ingredients:
Dough:
2 cups all-purpose flour (300 grams)
1/2 teaspoon salt (3 grams)
1/2 cup hot water (114 grams)
1/4 cup cold water (57 grams)
Filling:
1/4 cup + 2 tablespoons all-purpose flour (50 gram)
1/4 cup vegetable **or lard (60 grams)
1 teaspoon salt (6 grams)
10 green onions, chopped
My Favorite Dipping Sauce:
1/4 cup dumpling sauce & 2 tbsp JING Zhong Sauce
Directions:
Combine the flour and salt in a medium bowl Slowly pour in the hot water while mixing, until the water is fully absorbed. Then, slowly drizzle in the cold water, continuing to stir until the dough becomes flakes.
Pour the dough on to a flat surface and press the dough together, until well combined. Knead the dough until a firm ball is formed, about 5 minutes. You can choose to use a stand mixer instead if available. Place the dough in a bowl, cover and and let rest for 20 minutes.
While the dough is resting, combine filling ingredients (except for the scallion), into a small bowl. Mix until a smooth paste is formed.
After 20 minutes, knead for another minute until smooth. Cut the dough into 5 even pieces. Form the dough into balls using your hands.
Take one ball of dough and roll each dough ball into a thin rectangle with a rolling pin, aiming for around 6×10 inches (15×25 cm).
Brush a thin layer of the filling onto the dough and spread it evenly, leaving 1 inch (2.5 cm) on the boarders. Sprinkle on a heaping amount of green onions.
Roll the dough from the longer side of the dough, until you have one long tube.
Gently twist the log into a wheel (refer to video for reference). Tuck the loose end under the rolled bun. Gently press down on the round disk with your hand to seal the pancake and roll each prepared pancake into a circle, about 7-8” (17-20 cm) wide.
Oil and heat a pan to medium-high (You want to cover the whole bottom layer of the pan with oil). Add the pancake and swirl the pancake around to spread the oil.
Cook on both sides until crispy and golden, about a 3 minute on each side. Transfer the pancake to a cooling rack to cool. Repeat to cook the rest of the pancakes.
Cut into 6 pieces, eat as is or with your favorite dipping sauces.
***These pancakes can be stored for later. Instead of cooking, place each pancake onto a piece of parchment paper and stack them together. Place the pancakes in to a large ziplock bag. The pancakes can be stored for up to 2 months. When ready to use, let the pancakes thaw for 15 minutes and cook as instructed.
Thank you!
I hope you enjoyed this post and give this recipe a try! If you have any feed back, please leave a message down below. I would be more than excited to read them or to answer any questions you have!
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