Crispy flaky scallion pancakes from scratch
The Best Crispy Flaky Scallion Pancakes with perfectly layered dough, crispy edges, and soft centers. A simple recipe that delivers amazing texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 3 servings
- Category: Appetizer
- Method: Pan-Fry
- Cuisine: Chinese
- Diet: Vegan
Ingredients
For the Dough:
400 g all-purpose flour
130 g boiling water
130 g room-temperature water
4 g salt
For the Oil Paste:
3 tbsp all-purpose flour
3 tbsp cooking oil (corn or canola, heated then cooled)
1/2 tsp salt
Filling:
50 g chopped scallions (green onions)
Instructions
For the Dough:
400 g all-purpose flour
130 g boiling water
130 g room-temperature water
4 g salt
For the Oil Paste:
3 tbsp all-purpose flour
3 tbsp cooking oil (corn or canola, heated then cooled)
1/2 tsp salt
Filling:
50 g chopped scallions (green onions)
Notes
Prepare the Dough
In a large bowl, mix flour and salt. Divide into two portions.
Add boiling water to one portion and stir until crumbly.
Add room-temperature water to the other portion and mix.
Combine both and knead into a smooth dough.
If rough, rest 10 minutes and knead again until soft and elastic.
Cover and let rest for 30 minutes.
Make the Oil Paste
Mix flour, salt, and oil until smooth and slightly thick (yogurt-like consistency).
Shape the Pancakes
Divide dough into 3 equal portions and shape into balls.
Roll one ball into a thin round sheet.
Spread oil paste evenly and sprinkle scallions.
Cut from edge to center and roll into a spiral log.
Seal, twist gently, flatten, and roll again into a pancake.
Cook
Heat a nonstick skillet with a thin layer of oil over medium heat.
Place pancake in pan and brush a little oil on top.
Cover and cook for 1–2 minutes until golden.
Flip and cook, turning occasionally, until both sides are crispy and golden.
Serve hot.
