Flaky Chinese Spring Onion (Scallion) Pancakes (蔥油餅)
There’s something about a freshly made scallion pancake that hits differently. 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.
Making them from scratch is not just rewarding; it’s a little therapeutic. Rolling out the dough, brushing on the oil, sprinkling on those scallions, and folding it all together feels like an art form. Plus, the moment you tear into a freshly pan-fried pancake, with its golden, flaky layers, you’ll know it was worth the effort. And if you’re anything like me, you’ll want to make a big batch to freeze because one pancake is never enough.
So, grab your rolling pin, a splash of oil, and a bunch of scallions – it’s time to bring a taste of China into your kitchen. Trust me, the crispy, flaky results will have you hooked!
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About this recipe..
Scallion pancakes (or spring onion pancakes) are a beloved staple of Chinese street food. They’re flaky, savoury, and absolutely addictive, made by layering thin sheets of dough with oil and chopped scallions before pan-frying them to golden perfection. This recipe brings that authentic street food experience straight to your home, letting you recreate those buttery, crunchy layers that make scallion pancakes so iconic.
While the process might look intricate, it’s actually much simpler than it seems – and it’s so worth it. This recipe sticks close to tradition, ensuring you get those crispy, flaky layers just right. The secret? Don’t be shy with the oil – it’s key to achieving that authentic texture.
What’s great about this recipe is its versatility. You can enjoy these pancakes as they are, with their fragrant scallion-filled layers, or dip them in a tangy, soy-based sauce for an extra flavour boost. They also freeze beautifully, so you can always have some on hand for a quick snack or a side dish to round out your meal.
If you’ve never made scallion pancakes before, this is your sign to start. Whether you’re chasing nostalgia or just craving something utterly delicious, these pancakes are a must-try!
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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This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
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