Who knew it was so easy to make this takeout favorite at home?! These scallion pancakes are crisp on the outside, delightfully chewy on the inside, and easier to make than you think!
Hands down, scallion pancakes are probably my favorite Taiwanese appetizers. It’s hard for me to resist the urge to order 3 or 4 plates whenever I’m at a Chinese restaurant, but for so many years, I had no idea how easy they were to make at home. If you can relate, then you’re going to love this scallion pancake recipe and you’re also going to want to make it all the time.
Is It Hard to Make Scallion Pancakes?
I thought the homemade dough would be complicated because scallion pancakes have such a unique texture, with a flaky, crisp exterior and a chewy inside. Wrong! After watching my mom make the homemade dough, I was surprised to learn that it’s just water and flour and a lot of resting time.
It’s also a matter of technique. You’ll make the dough, section it off, roll it out, brush it with vegetable oil, sprinkle a generous amount of salt and scallions, roll it up, coil it into a snake, smash it down, and roll it flat again. (If this sounds complicated, there are photos below. And if this sounds fun—you’re totally right!)
What You’ll Need
The ingredients for this recipe are seriously simple. Grab a bunch of scallions at the grocery store and you probably have everything else in your kitchen already!
- All-purpose flour
- Warm water
- Vegetable oil – You can use another neutral-flavored cooking oil if that’s what you have on hand.
How to Make Scallion Pancakes
As noted above, the ingredients here are simple, which means using the right technique is critical. Here’s what you’ll need to do.
- Make the dough. Sift the flour into a large bowl. Make a well in the center, then slowly add the warm water and mix with your hands. Knead and mix until you’re left with a firm ball.
- Let the dough rest. Wrap the dough ball with plastic wrap and let it sit on the countertop at room temperature for 30 minutes.
- Divide the dough. After about 30 minutes, unwrap the dough and divide it into 10 to 12 medium-sized balls.
- Roll out the dough. Sprinkle flour on your work surface and rub it onto your rolling pin. Roll out each ball of dough to make a circle, then brush the tops with vegetable oil. Sprinkle salt and scallions over the tops.
- Finish forming the pancakes. Take one side of the circle and roll it to the other side. Then, take this rolled up dough and twist it so it’s coiled up like a snail shell. Take your rolling pin and smash the coil, rolling it out into a circle again. This is how you get those irresistible layers that are flaky on the outside, and chewy in the center.
- Cook the pancakes. In a large skillet set over medium high heat, add the vegetable oil and fry the pancakes until both sides are golden brown.
You can make a simple sauce for scallion pancakes by combining soy sauce, rice wine vinegar, sliced scallions, and sugar to taste. (A little bit of fresh ginger is delicious, too.)
How to Store and Reheat Leftovers
Store any leftover scallion pancakes in an airtight container in the refrigerator for up to 3 days. They can be warmed up in the microwave, but I recommend heating them in a skillet over medium heat, which keeps the exterior crispy.
Can This Recipe Be Frozen?
You can freeze leftover scallion pancakes in an airtight container for up to 2 months, then let them thaw in the refrigerator before reheating. Even better, though, is if you freeze the dough after it’s been rolled out, but before cooking. They’ll keep for up to 3 months in a freezer bag with parchment paper between layers; let them thaw in the fridge, then cook them as instructed in the recipe.
Scallion Pancakes (蔥油餅)
- 6 cups all-purpose flour
- 3 cups of warm water
- Bunch of scallions,, chopped
- Vegetable oil
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.