Flaky Chinese Spring Onion (Scallion) Pancakes (蔥油餅)
Scallion pancakes (spring onion pancakes) are a quintessential Chinese street food, prized for their flaky layers and savoury flavour. They are crafted by layering dough with oil and scallions, then pan-fried to golden perfection.
While the process might seem intricate, it’s surprisingly simple. Rolling, brushing, and folding the dough is both satisfying and therapeutic, turning cooking into an art form.
Plus, the payoff is incredible - tear into a freshly fried pancake, and the golden, crunchy layers will have you hooked.
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About this recipe
There’s something about a freshly made scallion pancake that hits differently.
What Are Scallion Pancakes?
Scallion pancakes (spring onion pancakes) are a quintessential Chinese street food, prized for their flaky layers and savoury flavour. They are crafted by layering dough with oil and scallions, then pan-fried to golden perfection.
Whether it’s the crispy edges, the chewy layers, or that irresistible hint of savoury onion goodness, these Chinese street food classics are nothing short of magical.
I’ll be honest – I never thought I’d spend hours perfecting this recipe, especially when my mum in Shanghai reminded me that it’s way cheaper and easier to buy them on the street. But sometimes, the craving for homemade comfort food strikes, and these spring onion pancakes deliver every single time.
This recipe isn’t just about creating a dish; it’s about experiencing a slice of culinary nostalgia or exploring a new comfort food. Whether for a snack, a side dish, or a craving cure, these scallion pancakes will become a staple in your kitchen!
Why You’ll Love This Recipe
- Authentic Flavour: Captures the essence of traditional street food.
- Flaky Perfection: Achieves those buttery, crispy layers with ease.
- Versatile: Enjoy as-is or with a tangy dipping sauce.
- Make-Ahead Friendly: Freeze for a quick snack anytime
Ingredients
For the dough:
- 300g plain flour
- 150g lukewarm water
- 1/2 tsp salt
For the filling:
- About 100g spring onions, finely chopped
- 5 shiitake mushrooms, finely chopped (optional)
- 50g plain flour (more if needed)
- 1/2 cup (120ml) vegetable oil
- 1 tsp Chinese five spice
- 1 tsp salt
For the dipping sauce:
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp chilli oil (optional)
Pair it with
Instructions
- Make the dough:
- In a large bowl, combine plain flour and salt. Gradually add lukewarm water, mixing until a dough forms.
- Knead the dough on a floured surface for about 5-10 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
- Prepare the filling:
- In a heatproof bowl, mix chopped spring onions, shiitake mushrooms (if using), 50g plain flour, Chinese five spice, and salt.
- Heat up the oil until smoking and carefully pour it over the mixed aromatics. This will cook them and release a lovely fragrance. Mix thoroughly and set aside.
- Roll out the dough:
- Divide the rested dough into four pieces. Roll each piece into a thin circle (about 10-12 inches in diameter).
- Add the filling:
- Brush a generous layer of the filling onto the rolled-out dough. Sprinkle the filling evenly over the surface, leaving a small border around the edges.
- Roll and shape:
- Roll the dough tightly into a log. Coil the log into a spiral shape, tucking the end underneath. Flatten gently and roll out again into a thicker pancake (about 1/2 inch thick). See video below for better demonstration.
- Cook the pancakes:
- Heat a non-stick skillet over medium heat and add enough vegetable oil to cover the bottom. Once hot, add the pancake and cook for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil as needed.
- Make the dipping sauce:
- In a small bowl, mix soy sauce, sesame oil, and rice vinegar. Stir well.
- Serve:
- Cut the pancakes into wedges and serve hot with the dipping sauce. Enjoy the flaky, crispy goodness!
FAQs
1. Can I freeze these pancakes?
Yes, you'd want to freeze them uncooked. Just roll them out and stack them between baking parchment paper. Cook directly from frozen.
2. How do I store leftover cooked scallion pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to two days. To reheat, you can pan-fry them briefly until they’re warmed through and crispy again.
3. Can I substitute the spring onions?
Absolutely! If you can’t find spring onions, you can use chives, or even finely chopped garlic greens for a different flavour profile.
4. Is it possible to make a gluten-free version?
Yes, you can use gluten-free flour to make the dough, but the texture might differ slightly from traditional wheat flour pancakes. Be sure to check the specific instructions for the gluten-free flour you choose, as some may require additional moisture.
5. What can I serve with scallion pancakes?
Scallion pancakes are great on their own or paired with a dipping sauce, but they also complement soups, salads, or as part of a larger Asian-inspired meal. Check out my cookbook and the Recipe section on this website for more inspiration!
Video demonstration
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