scallion pancakes [葱油饼]

  • scallion pancakes

    scallion pancakes

    scallion pancakes

    Hands down these are probably my favorite Chinese appetizers to get. It’s hard for me to resist the urge of ordering 3 or 4 plates of these. They’re so addicting. Yet, you know what’s funny? I hate scallions. I pick them out of everything, but scallion pancakes? Somehow I have no problem with them whatsoever. In fact, I love them in these. The more the better. And the more grease, the better. Ha, these aren’t the healthiest for you since they’re covered in oil from the pan frying, but they’re oh-so-good. Your mouth will thank you. Your heart? Eh, run it off ;)

    I didn’t realize how easy these were to make. I mean, I guess if I really thought about it, it’s really just dough and scallions. Duh.

    The one thing that took me forever to make these (actually, the only thing that made me put off making these) was the homemade dough. I’ve always been intimidated to make my own dough. Not sure why, but maybe it was my laziness taking over. One thing’s for sure, I thought homemade dough would be really hard. Wrong. I love proving myself wrong — or having others prove that to me. After watching my mom make homemade dough, it wasn’t so bad after all. It’s just water and flour and a lot of resting time. Not too shabby.

    So you basically make the dough, section it off, roll it out, brush vegetable oil on it, sprinkle a generous amount of salt and scallions, roll it up lengthwise, then coil it into a snake, smash it down and roll it flat again. I took some pictures to demonstrate that in case my words are more confusing than looking at an actual picture.

    scallion pancakesOkay, stop judging my imperfect circle. This was probably the first one I made and decided it was the one to snap a photo of.

    scallion pancakes The coil. As you roll the dough, you’ll have scallions and oil oozing out of the sides, but don’t worry, that’s the point :) it’ll taste oh-so-good after it’s been pan-fried

    scallion pancakesWoohoo! The coil is now flattened with scallions all scattered within the skin of the dough.

    scallion pancakes [葱油饼]

    This Chinese appetizer is so addicting!
    Prep Time: 45 mins
    Cook Time: 15 mins
    Total Time: 1 hr
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 10 -12
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    Ingredients

    • 6 cups all-purpose flour
    • 3 cups of warm water
    • Salt
    • Bunch of scallions, chopped
    • Vegetable oil

    Instructions

    • In a large bowl, sift your flour. In the center of the flour, make a well. Slowly add the warm water and mix together with your hands.
    • Keep kneading and mixing the dough until it all comes together in a nice, firm ball.
    • Wrap in saran wrap and let sit for about 30 minutes, room temperature.
    • After about 30 minutes, unwrap the dough and divide it into medium sized balls.
    • Sprinkle your working area with some flour and with a rolling pin, roll out the dough to make a circle.
    • Using a pastry brush, brush the top of the circle with vegetable oil.
    • Sprinkle a generous amount of salt on top and then scallions. The more the better. If it looks like too much, it's perfect :)
    • Take one side of the circle and roll it to the other side so it looks like this | . Then coil it up like a snail.
    • Take your rolling pin and smash the coil and roll it out into a circle again.
    • In a large skillet, on medium high heat, add vegetable oil to the skillet and pan fry the pancakes until both sides are golden brown.

  • 13 Comments
    Julie Wampler of Table for Two
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    Comments

  • Amber @ Amber's Confections says:

    Great post! I had these for the first time at a Chinese restaurant in NYC. Sadly they’re hard to find in my hometown. I might have to try making them soon!

  • Gina @ Running to the Kitchen says:

    I think I’ve only actually had these once but really, what’s not to love? dough + oil + scallions…yum! I had no idea they were this easy. I could see many uses for these. I bet (although I’m sure not traditional) they would be great as a side to soup or chili :)

  • Lauren says:

    Never ever tried these, but they look and sound so tasty!! Mmmmmm……

  • Bev Weidner says:

    I’ve always wanted to try this! NOW I SHALL.

  • Steve @ the black peppercorn says:

    OH MY! I love these and have often ordered them at a restaurant here in Toronto. I have never made them. Thanks for this recipe!

  • amanda @ fake ginger says:

    Yummy! I’ve never tried these but I’m a fan of anything with scallions. And what a fun method of making them!

  • Krissy @ Krissy's Creaions says:

    Julie these look delicious! I’ve seem these around before and always wanted to try them. I must try your recipe now :)

  • nicole {sweet peony} says:

    oh yum! these sound really good & look pretty easy to make! i love the korean veggie/kimchi pancakes and these look pretty similar to those.

    • Julie says:

      I think it might actually be the same process and you just throw different things on it. I had the potato pancake the other day at this Korean restaurant nearby..soo good!!

  • Cassie @ Bake Your Day says:

    These look so tasty, I can see why these would be your favorite. Delicious!

  • Stephanie says:

    Wait, what… That’s all there is to it?!? I’m totally making these from scratch from now on!! Thank you!

  • pdxnancy says:

    I happened to visit Taipei, Taiwan many, many years ago, and these pancakes were a very popular snack sold at street carts everywhere. I absolutely fell in love with them and they became my ‘comfort food’ while there.

    They were sooo yummy with the many layers of flaky, slightly oily, fried dough filled with scallions throughout.

    I’ve never been able to find anything comparable here at home in the states.

    I can see by your lovely pictures, how they made those flaky layers by rolling them up…brilliant!

    Thanks for posting this recipe; I’m so glad to run across it. I will definitely try these soon!

    • Julie says:

      Thanks, Nancy! They’re one of my favorites when I go back to Taiwan too!

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