Flaky Chinese Spring Onion (Scallion) Pancakes (蔥油餅)
I never thought I’d be in the kitchen for hours perfecting one of China’s favorite street food snacks: scallion pancakes. But here we are! When I proudly shared my success with my mum in Shanghai, she just laughed, pointing out that it’s usually cheaper (and easier) to buy one on the street. Still, if you’re craving that taste of home, or if you’re simply a pancake fanatic, you’ll love making these crispy, flaky, flavor-packed pancakes from scratch.
There’s something magical about watching street food vendors in China effortlessly whip up these golden beauties. The layers of thin, flaky dough, fragrant scallions, and a hint of Chinese five spice make them absolutely addictive. They’re delicious on their own, but dipping them in a tangy sauce takes things to the next level. I always make a big batch and stash some in the freezer - perfect for lazy days when I need a quick snack fix.
Pro tip: don’t skimp on the oil! As tempting as it is to go light, trust me - more oil means more flaky layers, and that’s where the magic happens. Embrace the indulgence here and save the lighter recipes for another day.
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 separate bowl, mix chopped spring onions, shiitake mushrooms (if using), 50g plain flour, Chinese five spice, and salt. 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 vegetable oil 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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