Scallion Pancakes

JM Avallone


I have always loved these but found them to be so expensive in restaurants and a bit on the greasy side. so I decided to make them myself with just a bit of oil and less salt then most say to use. most of the dipping sauces have so much sodium in it so the extra salt is not necessary. I put mine in the fridge for later use and froze more for much later use after all it is a lot of flour and we have cut back on such things. but these are really easy to make so stop wasting your hard earned money make them at home. I have seen people stuff these with just about anything you want.

pinch tips: How to Cook an Over Easy Egg





2 Hr


10 Min


Pan Fry


2 c
all purpose flour
1 c
boiling water
1/2 tsp
sea salt
4 Tbsp
vegetable oil
your favorite dipping sauce

Directions Step-By-Step

Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. This can also be done in a food processor with a dough blade. I need to say I forgot the oil in this step but did brush my cakes with it before I added the onions which I have seen done in many videos.
Transfer to a lightly floured surface. Knead dough until soft and smooth and forming a round ball, 10 minutes. Cover with a damp paper towel; let stand at least 30 minutes I think I did 1 hour.Or use a mixer with a dough hook.
Divide dough into four pieces take 1 section roll each piece out into a circle, keeping remaining pieces covered as you work. I used the three hand wide method roll it out and see if you can fit three hands on the disk at this point some people will brush the disk with some sesame oil I will next time as I feel it could use more flavor I just brushed mine with the vegetable oil then took a large handful of the onions and sprinkled them across the disk.
Starting on one end, roll into a tight cylinder or rope I put my hands in the middle of the rope and roll them out to the ends to lengthen.
Wrap each rope around itself to form a spiral, like a cinnamon roll seam side in then just tuck the end under the curled up rope, Flatten gently with your hand, then re-roll I rolled mine out to fit 2 of my hands on the disk. If in any of these steps gets to sticky use flour on your hands, pin and surface.
At this point I decided to wait before I cooked them so I dusted the disk lightly with more flour and placed them on parchment paper put in fridge till I was ready to fry. I also froze 3 for later use.
To cook, just put a half Tablespoon or so in a pan on medium heat cook for about 2 minutes and flip, you will want to flip every minute or so back and forth till brown. After both sides are brown scrunch both sides together a bit. I know sounds funny but it will loosen up the layers of crunchiness.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Flour
Regional Style: Chinese