August 4, 2010
by Kirbie
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Learn how to make Chinese scallion pancakes which are lightly fried dough flavored with scallions. They’re are lightly crispy with a chewy texture and a fun kitchen cooking project.
My family loves Chinese scallion pancakes and we’ve made them on several occasions. What I like is that you don’t need a bunch of ingredients and making and rolling the dough is fun to do. This time, baby bro and I made a batch using a recipe I found on Use Real Butter.
Scallion pancakes are fried dough that has been rolled up with sliced green onions, rolled out again and then cooked in a pan until golden and crispy on the outside. They have a slightly chewy texture and are really delicious. We used to only have them when we ate out at our favorite Chinese restaurants, but now we make them because they’re really not that difficult.
Ingredients
- All-purpose flour
- Warm water
- Chopped scallions
- Vegetable oil
- Salt
How to Make Scallion Pancakes
Once you have your ingredients make some space on your counter so you have room to roll out the dough.
The dough only has flour and water and to make it you need to rely on your senses instead of measurements.
Place the flour in a large bowl and add ¼ cup of the warm water. Mix the dough until the water is absorbed. Continue adding a little more water as you stir. Once the dough is firm and pulls away from the side of bowl, it’s ready.
Turn the dough out of the bowl and knead it about 20 times. Cover it with a damp towel and let it rest for about 20 minutes.
Cut the dough into five to six equal-sized parts.
Roll the dough out into a circle on a floured work surface. It should be about 1/16” thick. Don’t worry if you can’t get it into a perfect circle shape.
Brush a thin layer of oil over the surface of the rolled out dough and sprinkle some chopped scallions and salt over the top.
Starting at one end of the dough, roll it up into itself and then form it into coil shape. Pinch the end so it stays in the shape.
With the palm of your hand press down on the coil to flatten it. Then roll it out into a thin pancake approximately 1/8 of an inch thick.
Heat oil in a large skillet and cook the pancakes in it until crispy and golden brown on both sides.
I like to have the pancakes as soon as they’re cooked, but you can reheat them in the oven later if you have leftovers.
More Chinese Recipes
- Homemade Dumplings
- Garlic Beef
- Garlic Broccoli Stir Fry
- Sesame Bread with Scallions
Chinese Scallion Pancakes
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Course: Appetizer, Side Dish
Cuisine: Chinese
Chinese scallion pancakes are delicate with lots of flaky layers. We love to order them when we eat out, but you can also make them at home.
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Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 bunch scallions finely chopped
- vegetable oil
- salt
Instructions
In a large bowl mix flour with 1/4 cup of water and stir until water isabsorbed. Continue adding water one teaspoon at a time and mixingthoroughly until dough pulls away from sides of the bowl. We want a firmdough that is barely sticky to the touch.
Knead the dough about twenty strokes thencover with a damp towel for 15 minutes. Take the dough and form aflattened dome. Cut into 5 or 6 pieces of equal size. Roll the piecesinto balls.
Place a ball of dough on a well-floured work surface and roll outinto a thin circle (about 1/16th inch thickness). Spread a teaspoon ofoil evenly over the pancake (use more if needed). Sprinkle salt evenlyover the pancake. Sprinkle 1-2 tablespoons of scallions over thepancake.
Roll the pancake up from one end like a rug, then curl theroll around in a spiral and pinch the end to the roll so it stayswrapped. With the palm of your hand, press the roll from the top toflatten it.Roll the pancake out to 1/8th-inch thickness.
Heat atablespoon of oil on a flat, wide pan over a medium-low to medium flameuntil hot. Set the pancake in the oil and let fry until the bottom iscrisp and golden. Flip the pancake, adding more oil as needed. Removefrom heat and serve immediately or reheat in the oven.
Video
Notes
Recipe source: Use Real Butter
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Posted in: Asian dishes
12 Comments // Leave a Comment »
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12 comments on “Chinese Scallion Pancakes”
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tigerfish — August 11, 2010 @ 8:55 pm Reply
I like it that you made them thin 🙂 …I prefer them thin and crisp.
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baobab — August 11, 2010 @ 8:20 pm Reply
YUMS!!! i didn’t know it was so easy to make. the ones that i buy on the pushcarts on the Beijing streets are delicious but SO greasy. great photos for step by step instructions!
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Cliff — August 5, 2010 @ 4:39 pm Reply
I shall perfect my scallion pancakes!!
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Kirbie — August 5, 2010 @ 3:49 pm Reply
Her photos on her site are gorgeous! I didn’t know that she sold her photos though. I’ll have to browse her website more when my stomach is full.
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caninecologne — August 4, 2010 @ 4:29 pm Reply
hi kirbie – jen from ‘use real butter’ is an amazing photographer. i love her blog – every food shot is foodp*rnoriffic and looks like it should be framed. but then again, she’s a great photographer (i bought one of her photographs of a night blooming cactus last year).
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Kirbie — August 4, 2010 @ 12:43 pm Reply
I hope you have success. The recipe isn’t very hard to make. I think it just takes time to perfect technique though. But I still feel the homemade ones I’ve made are a lot better than most of the ones I get at restaurants.
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Kirbie — August 4, 2010 @ 12:42 pm Reply
I had the opposite problem I think. I think the dough was a little too dry.
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Kirbie — August 4, 2010 @ 12:42 pm Reply
I love green onion pancakes =)
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ALEXANDRA — August 4, 2010 @ 12:17 pm Reply
omgsh…im so making these tonight. i remember buying them from street vendors when i lived in shanghai. i find them in asian markets here, but they dont taste the same 🙁 im excited!!!
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Eat. Travel. Eat! — August 4, 2010 @ 11:35 am Reply
It’s funny how last year I made green scallion pancakes with Jen Yu’s recipe as well! Mine didn’t come out well as I added too much water to the dough.
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joan — August 4, 2010 @ 9:13 am Reply
looks really yummy!
