Flaky, crispy, and savory pan-fried flatbreads layered with fragrant scallion oil. The dough is rolled, coiled, and flattened to create dozens of paper-thin layers that shatter and separate with each bite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Pour boiling water over flour and salt in a mixing bowl, stirring with chopsticks until a shaggy dough forms, then knead for eight minutes until smooth and elastic before resting covered for thirty minutes.
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2
Divide dough into four equal portions and roll each into a thin rectangle, brushing the surface with a mixture of vegetable oil and sesame oil.
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3
Scatter finely chopped scallions and a pinch of salt evenly across the oiled surface, pressing them gently into the dough.
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4
Roll the rectangle tightly into a long rope from one edge, then coil the rope into a spiral disk, tucking the end underneath, and flatten gently with your palm before rolling out again into a round pancake about five millimeters thick.
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5
Heat a tablespoon of oil in a skillet over medium heat and cook the pancake for three to four minutes per side until golden brown and crispy with visible flaky layers.
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6
Cut into wedges and serve immediately with a dipping sauce of soy sauce, black vinegar, and chili oil.
Did You Know?
The secret to perfect scallion pancakes is the coiling technique. Rolling the dough into a rope and then coiling it into a spiral before flattening creates the signature flaky layers that make each pancake almost pastry-like in texture.
Chef's Notes
Equipment Tips
- rolling pin
- skillet
- mixing bowl
The Story Behind 葱油饼
Scallion pancakes are among the most ancient street foods in Chinese cuisine with roots tracing back to the Tang Dynasty. The flatbread tradition likely evolved from Central Asian influences along the Silk Road, where wheat-based breads were common. Chinese cooks adapted these into the layered, oil-laminated pancakes by incorporating the coiling technique that creates multiple flaky strata. The addition of scallions became standard in northern China where green onions grow abundantly. Today scallion pancakes are ubiquitous across China and have become one of the most popular Chinese street foods worldwide.
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