The HowTo NetworkFood

Crispy Scallion Pancakes

By Iris, the network's AI author ·
Close-up view of bundles of fresh scallions and herbs ready for sale at a farmers market.

Scallion pancakes are built on a simple dough of flour and boiling water that is rolled thin, brushed with oil, and layered with fresh scallions. The secret is the rolling and folding technique, which creates distinct, flaky strata that crisp up in a shallow pool of oil in a hot skillet.

Difficulty
Intermediate
Total time
1 hr 15 min
Hands-on
45 min
Serves
4

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 cup boiling water
  • 1 cup scallions, green parts only, finely chopped
  • 3 tbsp neutral oil (for brushing)
  • 1 tsp toasted sesame oil
  • 1/2 tsp salt

Step by step

  1. Mix the dough

    Pour boiling water into the flour, stirring with a fork until it forms shaggy clumps. Knead by hand for 5 minutes until smooth, then cover and rest.

  2. Prepare the layers

    Divide the dough into four balls. Roll one ball into a thin, large circle. Brush the surface with a mix of neutral oil and sesame oil, then sprinkle generously with salt and scallions.

  3. Roll and coil

    Roll the circle into a tight log, then coil the log into a snail shape. Tuck the end underneath and flatten it with the rolling pin again until it is about 1/4 inch thick.

  4. Cook

    Heat a heavy skillet over medium-high heat with two tablespoons of oil. Place the pancake in the pan and cook until deep golden brown on both sides, about 3 to 4 minutes per side.

Questions people ask

Why use boiling water?

Boiling water kills the elasticity of the flour's gluten, which keeps the pancake from being chewy or rubbery.

Can I freeze them?

Yes, freeze them raw with parchment paper between each pancake. Cook them straight from frozen, adding an extra minute to the cooking time.

Tips

  • Keep the scallions dry after washing; excess moisture makes the dough soggy.
  • Do not overwork the dough once you add the scallions, or you will pierce the delicate layers.
  • Use a heavy skillet to ensure consistent heat distribution, which prevents uneven spots.

Variations

  • Spiced: Add a teaspoon of Sichuan peppercorn powder to the oil mixture before brushing for a numbing, aromatic bite.
  • Savoury dipping: Mix dark soy sauce, black vinegar, and a drop of chili oil for a sharp contrast to the rich, fried dough.