This post was published last year, but in honor of the Chinese New Year I am posting it again. If you have never tried to make scallion pancakes, this easy to follow recipe is worth trying.

I love all Asian foods, from Chinese to Japanese to Korean and Indonesian and Thai. Maybe because my last name is Lee? In college I always used to get invited to the Asian Alliance meetings, until I showed up one day! Jaws dropped, laughing ensued, no more invitations sent. I decided to make one of my favorite things to eat when I go to a good Chinese restaurant, scallion pancakes. Who does not love fried dough of one sort or another? Every culture has a version of fried dough, either sweet or savory, deep fried or pan fried, filled or plain. And let’s be honest, you have most people’s attention at the word fried.
Scallion pancakes require few ingredients, but do require time and technique. While I love to eat them, I do not make them. Ever. I needed to do some serious research, and fast! I looked around the internet and found a few posts on making scallion pancakes, some with pictures, some with easy to follow directions and some that just confused me! From all those posts I reached a happy medium, and came up with a recipe to work with.
Scallion pancakes make a great party appetizer when served with a dipping sauce. They can be made ahead, wrapped in foil and heated up in the oven. Or try them as an after school snack for the kids. For the big kids such as myself, serve them with a cold beer.

- 2 1/2 cups all purpose flour
- 1 cup very hot water
- 2 tablespoons + more for frying vegetable oil
- 1 teaspoon sesame oil
- kosher salt
- 1 bunch scallions, thinly sliced
Knead the dough until it becomes smooth and soft.Place the dough into a clean bowl and cover with a damp cloth for 30 minutes. Combine 2 TB of vegetable oil with the sesame oil. Place the sliced scallions and salt (separately) into small bowlsCut the dough into 6 pieces. Roll each piece into a ball. One at time roll out a piece of dough.Brush the dough lightly with the combined oils, sprinkle generously with salt and about a tablespoon of scallions.Carefully roll the dough up like a cigar or rug. Curl the cigar shaped dough into a spiral, like a snail shell, then press down lightly with your palm. Roll out the spiral until it is about 1/8 inch thick. Repeat with the remaining dough, oil, salt and scallions.Heat a large (10-12 inch) skillet over medium high heat, then coat the bottom with vegetable oil. Fry the pancakes for 3-4 minutes, until golden brown. Flip the pancake and cook the other side until it is golden brown. Repeat with the remaining pancakes.Place the pancakes onto a plate lined with a paper towel to drain any oil. Cut each pancake into six pieces and serve with our favorite dipping sauce.
Prep time: 40 mins Cook time: 10 mins Total time: 50 mins Yield: 6 pancakes

Knead the dough until it becomes smooth and soft. ( I was taught that when dough is properly kneaded it should feel like a babies butt.)
Place the dough into a clean bowl and cover with a damp cloth for 30 minutes. Combine 2 TB of vegetable oil with the sesame oil. Place the sliced scallions and salt (separately) into small bowls.

Cut the dough into 6 pieces.

Roll each piece into a ball. One at time roll out a piece of dough.

Brush the dough lightly with the combined oils, sprinkle generously with salt and about a tablespoon of scallions.

Carefully roll the dough up like a cigar or rug.

Curl the cigar shaped dough into a spiral, like a snail shell, then press down lightly with your palm.

Roll out the spiral until it is about 1/8 inch thick. Repeat with the remaining dough, oil, salt and scallions.

Heat a large (10-12 inch) skillet over medium high heat, then coat the bottom with vegetable oil. Fry the pancakes for 3-4 minutes, until golden brown. Flip the pancake and cook the other side until it is golden brown. Repeat with the remaining pancakes.

Place the pancakes onto a plate lined with a paper towel to drain any oil. Cut each pancake into six pieces and serve with our favorite dipping sauce.

I have always wanted to make these but was overwhelmed with the process. Thank you for the comprehensive tutorial. I will make these over the weekend.
I did it….it’s very easy and tasty……
I have tried other recipes but … I’m going to try yours and I have a sense this is the one.
I recall seeing this elder Asian woman making them and and have been looking for the instructions for some time now. Thanx for being in the world and sharing.
Peace,
Toni
I love who you do the whole thing from scratch. I usually just buy the korean pancake mix and pour the batter over scallions or whatever veggie I have available. You do the real thing so kuddos to you. I bet it tastes so much better this way ;D
I’m definitely making this! I had some outstanding scallion pancakes last time I was NYC.
Was that a baby’s butt with or without diaper rash? Thanks for the recipe; I love Chinese Scallion Pancakes and am anxious to make these.
I’ve avoided making green onion pancakes for ages, it sounded SO tedious. Thanks for resharing the post and photos to show a very do-able process. I’ll experiment tonight!
i think this is a similar technique used in India to make parathas… it’s funny, all cultures have an adaptation of the same type of food. These sound delicious…
Love how simple these are to make. Will most certainly be giving them a try very soon.
It’s great that you show the true, authentic way to do this, or many of us would never know! Had no idea there was such a thick batter. Usually the scallion pancakes that we’ve seen are made from a thin crepe-like batter, which doesn’t need to be kneaded or rolled of course. These look delicious.