Chinese scallion pancakes are always such a hit at dim sum. You’ve likely seen them as an appetizer or side dish to go with all those stir-fry dishes that you love. But did you know you can make an even tastier version at home? The secret to scallion pancakes is the crispy, flaky exterior that gives way to a slightly chewy interior of thin layers. When fresh-off-the-stove, it is extra crunchy and addictively fragrant. They are such a treat that you can enjoy them on their own, and they’re perfect for snacking. And your kids will adore them! Once you’ve tried the homemade version, there’s no going back to takeout scallion pancakes.
Why this recipe
I shared a recipe a few years ago and since then I’ve been perfecting the method. Today I want to share an updated version that uses even simpler ingredients to yield a better result.
A dough that’s easy to work with and takes minimal time to prepare and rest. Delightfully crispy and flaky texture with thin layers inside.Extra green onion stuffing, giving it a more aromatic flavor.Skipped the animal fat while maintaining the flavor and the texture of the dish.
After many tests, we found out the perfect flour-to-water ratio to create a dough that is elastic and not too soft. So you will be able to work in more layers and create a better texture. My previous scallion pancake used chicken fat. It was super delicious but it did require an extra grocery run. Plus, I’ve received many requests for a vegan/vegetarian version. Using this recipe, you can simply use regular vegetable oil with more green onion to create a very delicious result.
Ingredients
All you need are some basic pantry ingredients to make great scallion pancakes – all-purpose flour, water, salt, vegetable oil, and green onion. To further boost the taste, you could add some ground Sichuan peppercorns to the filling, but it’s totally OK to skip them.
Extra green onion
How you cut the green onion can greatly affect the outcome of your scallion pancakes. Instead of thinly slicing it into round shapes, I prefer to: The smaller the green onion pieces, the easier it will become when you roll them up in the dough. This cutting method creates fewer air pockets and allows you to stuff more green onions.
What oil to use
Traditional Chinese scallion pancakes use lard, which makes it easy to work in the layers, and it adds a fragrant taste. I used to enjoy using chicken fat, because it creates an even more fragrant taste. Over the years, I’ve tried to make my diet healthier, so I’ve tried using plant-based oil instead of animal fat. I found out that many oils work. My favorite is peanut oil, which adds a nutty taste to the pancakes. Olive oil and coconut oil work great too, if you enjoy their unique taste. If you use a neutral vegetable oil, you can blend in 1 tablespoon sesame oil to add fragrance.
Cooking process
Cooking scallion pancakes might look daunting at a glance. My detailed step-by-step photos will help walk you through how to prepare the dough and shape the pancakes like a pro.
Part 1 – Prepare the dough
If you’re making a big batch of scallion pancakes, you can use a stand mixer to make the dough. But I found it easy enough to knead the dough by hand.
Part 2 – prepare the filling
The best way to make the scallion pancake filling is to make an oil flour paste (not simply brushing oil onto the dough). This way you can work in layers easily without pressing out the oil as you roll out the pancakes. To make the filling, simply mix the dry ingredients with the oil until it forms a smooth paste.
Part 3 – Forming the scallion pancakes
PS. I prefer to rest the formed pancakes for a few minutes before rolling them out, to let the gluten relax, so you can roll them out easily. NOTE: the photos were shot on the opposite side of the table from where the pancakes were made. If the recipe description looks upside down or confusing, check the video at the bottom of the recipe so you can get a better idea.
Part 4 – Roll and cook the pancakes
NOTE:
How to store scallion pancakes
The best thing about these pancakes is that they can be stored raw or cooked. If you’d like to get the best fresh result, freeze the scallion pancakes raw after you roll them out. Carefully stack them with a piece of parchment paper in between, then transfer everything to a large ziplock bag. Press out as much air as possible and seal the bag. Freeze the pancakes for up to 3 months. To cook the frozen pancakes, simply let them thaw at room temperature for 8 minutes and cook them using the same method. If you cook all the pancakes and have leftovers (very unlikely!!), you can put them in a bag and store them in the fridge for a few days. You can either reheat them in the microwave or on the stovetop. Note, if you reheat a cooked pancake, it will still be quite crispy but the texture will turn a bit chewier.
Afterthought
Chinese scallion pancakes do take a little time to prepare and the recipe might look ridiculously long. But compared to other classic Chinese dim sum, this one is actually easier to make. If you’re new to dim sum making but love bread, this is a great place to start. These scallion pancakes taste so good that I would refrain from making them often, because I’ll just eat them all (lol). But these are my favorite and they taste so much better when you make them at home. Since you can make them ahead and freeze them for later, they are perfect when friends or family come by. If you’ve never had them before, you’re absolutely going to be in love at first bite!
Dishes to serve with
Complete your Chinese restaurant style dinner with these dishes below:
Mapo EggplantSalt and Pepper Pork ChopsChinese Egg Drop SoupChicken Fried RiceSweet and Sour PorkChinese Chili Garlic Shrimp
Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
Other classic dim sum recipes
Pineapple Buns (Bolo Bao)Chinese Steamed Custard Buns (nai wong bao, 奶黄包)Char Siu (Chinese BBQ Pork, 叉烧肉)Char Siu Bao (Steamed BBQ Pork Buns) 叉烧包Chinese Chive Pockets (韭菜盒子, Chinese Chive Dumplings)Chinese Turnip Cake (Lo Bak Go, 萝卜糕)
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
